Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand! This Coconut Curry Stir Fry Noodles with Glazed Tofu is not just a meal – it's a sensory experience that combines creamy coconut, aromatic curry, and perfectly crispy tofu in one irresistible dish. Whether you're a seasoned home chef or a curious food lover, this recipe promises to deliver restaurant-quality flavors right in your own kitchen, with a preparation time of just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 200g rice noodles
- 1 block firm tofu, cubed
- 1 can coconut milk
- 2 tbsp curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- Fresh basil for garnish
Instructions
- Prepare all ingredients by draining tofu and pressing out excess moisture using a clean kitchen towel. Cut tofu into 1-inch cubes.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Carefully add tofu cubes and cook until golden brown and crispy on all sides, approximately 5-6 minutes. Remove tofu and set aside.
- In the same pan, add curry paste and stir-fry for 30 seconds until fragrant, releasing its aromatic oils.
- Pour coconut milk into the pan, stirring to combine with curry paste. Bring the mixture to a gentle simmer.
- Add sliced bell peppers and snap peas to the coconut curry sauce. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- Return tofu to the pan and add soy sauce. Gently toss to coat and create a glossy glaze.
- Add cooked rice noodles to the wok, tossing everything together until noodles are evenly coated with coconut curry sauce.
- Remove from heat and garnish with fresh basil leaves. Serve hot in individual bowls.
Tips
- Tofu Texture Matters: Press your tofu thoroughly to remove excess moisture – this ensures a crispy, golden exterior when frying.
- High Heat is Key: Use a wok or large skillet on medium-high heat to get that perfect stir-fry sear and prevent soggy vegetables.
- Curry Paste Tip: Fry the curry paste for 30 seconds before adding liquid to release its full aromatic potential.
- Noodle Hack: Rinse cooked rice noodles with cold water to stop the cooking process and prevent clumping.
- Fresh Herbs Make a Difference: Don't skip the fresh basil garnish – it adds a bright, aromatic finish to the dish.
- Customize Your Spice: Adjust the curry paste quantity to control the heat level according to your preference.
- Make It Your Own: Feel free to swap vegetables or add protein to make this recipe uniquely yours!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
