One-Pot Coconut Curry Noodles with Silken Tofu

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A fragrant, creamy bowl of rice noodles in a coconut curry broth with crispy tofu and seasonal vegetables, ready in under 25 minutes. This Southeast Asian-inspired pasta recipe (gluten-free, high-protein), ready in about 25 minutes, pairs rice noodles, coconut milk, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice noodles
• 14 oz can coconut milk
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp curry powder
• 14 oz firm tofu
• 2 cups mixed vegetables
• 3 tbsp vegetable oil
• 2 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 2, sliced green onions
• 1/4 cup, chopped cilantro

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil and cook 8 oz rice noodles for 8 minutes until tender but still firm; drain and set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat; add 14 oz cubed tofu and cook for 5-7 minutes until golden and crispy on all sides, then set aside.
3. Step 3: In the same skillet, add 2 minced garlic cloves and 1 tbsp minced ginger; sauté for 1 minute until fragrant and just starting to color, then add 2 cups mixed vegetables and stir-fry for 3 minutes until crisp-tender.
4. Step 4: Stir in 14 oz can coconut milk, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, and 1 tbsp curry powder; bring to a gentle simmer and cook for 5 minutes until sauce thickens slightly and coats the back of a spoon.
5. Step 5: Add the cooked rice noodles and crispy tofu to the skillet, tossing gently until everything is well coated and heated through, about 2 minutes.
6. Step 6: Garnish with 2 sliced green onions and 1/4 cup chopped cilantro before serving.