I love this easy and delicious solution to one-dish meals: My Noodle Bowl with Thai Tofu and Vegetables. This noodle dish recipe has a rich Thai flavor profile, thanks to mouthwatering additions of red curry, coconut, and peanut butter. So easy. All you have to do is cook the rice noodles for a few minutes, stir in the sweet peppers and mushrooms, stir in the delicious coconut-peanut sauce, and mix it all in a skillet with the noodles and vegetables. Thanks to rice noodles, vegetables, and tofu – this vegetable bowl is packed with plant-based protein, fiber, and even calcium! The ingredients in the bowl of tofu are also full of antioxidants and anti-inflammatory compounds that can help protect your health. Plus, this simple recipe for Noodle Bowl with Thai Tofu and Vegetables is completely gluten-free, as well as vegan.
You can make this easy Noodle Bowl recipe with Thai tofu and vegetables in a skillet in about 15 minutes. that’s cool. The recipe is based on ingredients that you can find in any supermarket. In fact, I keep all of these foods—Thai red curry paste, tofu, ginger, garlic, light coconut milk, and peanut butter—on hand every day so I can turn to this recipe anytime!
I have to let you in on a secret: This Noodle Bowl with Thai Tofu and Vegetables is one of the most popular recipes on my blog, and one of my most Watch cooking videos widely so far. I think it’s amazing, with a glossy pop of red and deep green leaves and a curry coconut sauce. One of the things I love most about this recipe is its versatility. For example, I always have green plants growing in my garden — kale, mustard greens, beet greens, chard, and more. It is very easy to grow this nutritious green leafy vegetable in the garden and it is very important to include it in your diet so I recommend eating it every day. Therefore, you can easily use any plants growing in your garden for this dish, or rely on the ones you pick up at the farmers market or supermarket. You can also try different types of mushrooms or peppers to give the recipe a new twist. You can switch from tofu to seitan or tempeh for a different taste experience. No matter how you mix it up, I promise you’ll come back to this pasta dish recipe over and over again.
Since I created this recipe, I had the happy opportunity to do so Spend time in Thailand And learn more about their rich food culture. I am certainly no expert in Thai cooking, and I encourage you to follow some of the inspiring Thai food experts out there. The one I love is Bailin Chongchitinantauthor hot thai cuisine. Originating in Thailand, her vegetarian recipes are amazing!
And watch my Instagram video on how I make this recipe in my kitchen over here.
This easy 30-minute, gluten-free noodle bowl with Thai tofu and vegetables has a rich flavor profile, with delicious additions of red curry, coconut, and peanut butter.
- 4 cups Water
- 8 ounces uncooked Thai rice noodles (look for brown rice noodles, if available)
- 1 teaspoon Sesame oil
- 1 Red peppercubes
- 1 1/2 cups sliced mushroom
- 1 package (15 ounces), hard tofudrain
- 3 tablespoons Water
- 1 teaspoon minced garlic
- 1 chopped teaspoon Ginger
- 2 tablespoons Thai red curry paste
- Half a teaspoon turmeric
- Half a teaspoon cumin
- 2 tablespoons Low sodium and gluten free soy sauce
- 1 cup canned light coconut milk (stir well before measuring)
- 2 tablespoons Creamy peanut butter
- 8 ounces Greens (mustard greens, spinach, kale, chard, etc.), chopped
- 3 chopped green onion
- Half a cup chopped fresh coriander
- Half a cup Peanutschopped
- Bring water to a boil and add rice noodles, cook as per package (about 4 minutes). Don’t overcook. Rinse, drain and set aside.
- Meanwhile, heat the sesame oil in a large frying pan or wok Saute the peppers, mushrooms and tofu for 2 minutes over medium heat. Add water and continue frying for an additional 3 minutes.
- Add garlic, ginger, curry paste, turmeric and cumin and stir to combine.
- Add soy sauce, coconut milk, and peanut butter and mix well.
- Add the greens over the skillet and cook for 2-3 minutes. Stir in the drained, cooked pasta and cook until the pasta is heated through and the vegetables are just barely wilted (1 to 2 minutes).
- Garnish the noodles with green onions, coriander and peanuts.
- Divide into bowls and serve immediately.
- Preparation time: 15 minutes
- Cooking time: 12 minutes
- category: Entry
- dishes: Thai and American
- serving size: 1 share
- Calories: 405
- sugar: 6 grams
- sodium: 351 mg
- Fat: 23 grams
- Saturated fat: 6 grams
- Carbohydrates: 15 grams
- the basic: 7g
- protein: 20 grams
Key words: Noodle bowl, vegetable bowl, tofu bowl
For more plant-based dishes, check out some of our favorites:
This post may contain affiliate links. For more information, click over here.