One-Pot Coconut Curry Noodles with Silken Tofu
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 (gluten-free, high-protein) ready in about 25 minutes pairs rice noodles, can 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 a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Garnish with 2 sliced green onions and 1/4 cup chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Noodles with Silken Tofu take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Coconut Curry Noodles with Silken Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Noodles with Silken Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Coconut Curry Noodles with Silken Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Coconut Curry Noodles with Silken Tofu gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
