Vegan Coconut Curry with Tofu

This quick vegan curry melds tofu and rice noodles in a gingery, garlicky green coconut curry that's easy to reheat on the go.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 577 Calories

Ingredients

• 1 teaspoon vegetable oil
• 3 tablespoons cornstarch
• 1 teaspoon minced fresh ginger root
• 3 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 (14 ounce) can light coconut milk
• 2 green onions, finely chopped
• ¾ (16 ounce) package dried rice noodles
• ½ (16 ounce) package firm tofu, cut into small cubes
• 1 tablespoon green curry paste
• 2 cups low-sodium vegetable broth

Recipe Instructions

Step 1

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

Step 2

Roll tofu in cornstarch. Heat 3 tablespoons oil in a pan over medium-high heat. Fry tofu until crisp, about 5 minutes.

Step 3

Combine 1 teaspoon oil, curry paste, garlic, and ginger in another pan over medium heat. Cook and stir until fragrant, about 2 minutes. Add vegetable broth and coconut milk slowly. Cook, stirring often, until sauce is heated through, about 10 minutes.

Step 4

Combine noodles, tofu, curry sauce, and green onion in each serving bowl.