One-Pot Coconut Curry Noodles with Tofu and Spinach
A creamy, fragrant coconut curry noodle bowl made quickly in one pot with tender tofu and vibrant spinach for a healthy vegetarian dinner. This thai-inspired vegan (vegetarian) ready in about 25 minutes pairs rice noodles, (14 oz), full fat coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.
Ingredients
- 14 oz block, pressed and cubed into 1-inch pieces firm tofu
- 8 oz rice noodles
- 1 can (14 oz), full fat coconut milk
- 3 cups vegetable broth
- 2 tbsp red curry paste
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 3 minced garlic cloves
- 4 cups baby spinach
- 1 tbsp lime juice
- 1/4 cup chopped, for garnish cilantro leaves
- 1 tsp sesame oil
Instructions
- Step 1: In a large pot over medium heat, warm 1 tsp sesame oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant but not browned.
- Step 2: Stir in 2 tbsp red curry paste and cook for 30 seconds to bloom the spices. Pour in 1 can (14 oz) coconut milk and 3 cups vegetable broth, stirring to combine.
- Step 3: Add 8 oz rice noodles and 14 oz cubed firm tofu to the pot. Sprinkle 1 tbsp brown sugar and 2 tbsp soy sauce over everything.
- Step 4: Bring to a simmer and cook, stirring occasionally, until the noodles are tender and have absorbed most of the liquid, about 8-10 minutes.
- Step 5: Fold in 4 cups baby spinach and cook for an additional 2 minutes until wilted. Remove from heat and stir in 1 tbsp fresh lime juice.
- Step 6: Serve hot, garnished with 1/4 cup chopped cilantro leaves for a fresh herbal note.
Frequently asked questions
How long does One-Pot Coconut Curry Noodles with Tofu and Spinach 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 Tofu and Spinach?
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 Tofu and Spinach?
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 Tofu and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
