Lemongrass and Tofu Coconut Curry with Rice Noodles

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fragrant Thai curry with coconut milk, lemongrass, and tofu, served over rice noodles. This Thai-inspired vegan recipe (gluten-free), ready in about 40 minutes, pairs tofu, lemongrass, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 300g tofu
• 2 stalks lemongrass
• 400ml coconut milk
• 200g rice noodles
• 1 bell peppers
• 1/4 cup basil
• 1 lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 2 stalks lemongrass (bruised with the flat side of a knife to release aroma) and 1 bell pepper (diced into 1/2-inch cubes), sauté for 3-4 minutes until fragrant and the bell pepper edges begin to soften. Tip: Use the lemongrass stalks whole for maximum flavor, and discard them after cooking.
2. Step 2: Add 300g tofu (pressed for 15 minutes to remove excess moisture, then cut into 1-inch cubes) to the skillet, stirring gently to coat with oil. Cook for 5 minutes until the tofu develops a golden crust on the bottom. Tip: Avoid stirring too frequently to allow the tofu to sear and develop texture.
3. Step 3: Pour in 400ml coconut milk, stirring to combine, then bring to a gentle simmer. Reduce heat to low and let cook for 10-12 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the tofu is tender.
4. Step 4: In a separate pot, bring 4 cups water to a boil. Add 200g rice noodles and cook for 6-8 minutes until al dente, then drain thoroughly. Tip: Do not overcook the noodles—they will continue to absorb liquid when tossed with the curry.
5. Step 5: Transfer the cooked noodles to the skillet with the curry, using tongs to gently mix until evenly coated in the sauce. Cook for 2-3 minutes until the noodles are heated through and the flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup basil (torn by hand) and the juice of 1 lime (squeezed over the top). Serve immediately, garnished with additional basil leaves and lime wedges for brightness. Tip: Add the basil and lime just before serving to preserve their freshness and aroma.