Smith's Coconut Curry Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A fragrant coconut curry broth with tender vegetables and crispy tofu, served over jasmine rice for a satisfying, aromatic meal. This asian-inspired vegetarian (vegan) ready in about 45 minutes pairs (13.5 oz) can full-fat coconut milk, vegetable oil, cubed firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp vegetable oil
• 1 cup, cubed firm tofu
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1, sliced red bell pepper
• 1 medium, julienned carrot
• 1 cup broccoli florets
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 cup jasmine rice
• 2 cups water
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Bring 2 cups water to a boil in a medium pot, add 1 cup jasmine rice and a pinch of salt, then reduce heat to low, cover, and cook for 15 minutes until tender and water is absorbed; remove from heat and let stand covered for 5 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, add 1 cup cubed firm tofu and cook for 4-5 minutes per side until golden and crispy, then set aside.
3. Step 3: In the same skillet, add 1 diced medium onion and cook for 3 minutes until softened, then add 2 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 1 sliced red bell pepper, 1 julienned medium carrot, and 1 cup broccoli florets to the skillet, stirring to coat with oil, and cook for 4 minutes until vegetables are tender-crisp.
5. Step 5: Stir in 1 tbsp red curry paste, 1 tbsp soy sauce, and 1 tbsp lime juice, then pour in 1 (13.5 oz) can full-fat coconut milk, bringing to a gentle simmer and cooking for 5 minutes until flavors meld.
6. Step 6: Add the crispy tofu back to the skillet, stir to combine, and serve over the cooked jasmine rice, garnishing with 1/4 cup chopped cilantro.