Quick Coconut Curry Tofu Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy coconut curry sauce with crispy tofu and crisp-tender vegetables, served over rice noodles for a satisfying vegetarian meal. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes pairs pressed and cubed 1/2-inch firm tofu, rice noodles, coconut milk 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.

★ 4.0 (8 ratings) Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles according to package directions until al dente. Drain, rinse under cold water, and set aside.
  2. Step 2: Heat 1 tsp sesame oil in a wok or large skillet over medium-high heat. Add 12 oz cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown and crispy on all sides.
  3. Step 3: Add 2 minced garlic cloves and stir for 30 seconds until fragrant. Add 1 cup broccoli florets and 1 sliced bell pepper, then cook for 3 minutes until vegetables are crisp-tender.
  4. Step 4: Stir in 2 tbsp curry paste and cook for 1 minute until aromatic. Add 1/2 cup coconut milk and 1 tbsp soy sauce, then simmer for 2 minutes until sauce thickens slightly.
  5. Step 5: Add drained rice noodles and cooked tofu to the skillet. Toss gently for 2 minutes until noodles are coated and heated through. Garnish with 2 sliced green onions.

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Frequently asked questions

How long does Quick Coconut Curry Tofu Stir-Fry with Rice Noodles take to make?

Total time is about 35 minutes (15 min prep + 20 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 Quick Coconut Curry Tofu Stir-Fry with Rice Noodles?

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 Quick Coconut Curry Tofu Stir-Fry with Rice Noodles?

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 Quick Coconut Curry Tofu Stir-Fry with Rice Noodles 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 Quick Coconut Curry Tofu Stir-Fry with Rice Noodles vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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