Crispy Tofu & Rice Noodles in Red Curry Coconut Sauce

Updated On: Jan 29, 2024

Tonight I was really wishing that the Dinner Fairy would swoop in and magically make a delicious dinner appear.  I stalled as long as I possibly could.  The troops were extremely restless and starting the “let’s have makeyurownies tonight”.  Which really means, “we’re starving and don’t want to wait for you anymore”.  So I headed to the kitchen and found a package of tofu, some onions and peppers, rice noodles and red curry.  All that was missing was a can of light coconut milk and some cilantro.  So I begged the hubs to head to the store to which he jumped quickly knowing he was about to eat some curry (his favorite). This is the end result and it was seriously delicious.  I know I say the “D” word a lot.  But I would never steer you wrong or say it if I didn’t really mean it.  Believe me, I’m not perfect.  I have failures in the kitchen just like anyone, but hose meals never make it to the keyboard of my laptop.  Anyway, if you don’t love tofu, make this with chicken or fish.  You won’t be disappointed.

Let’s check out the process.

Start off with a small yellow onion and an orange pepper and chop coarsely.  No need to chop them tiny, texture is good.  Saute them in a pan coated with cooking spray just until they start to get some color.  Crunchy is good.
Remove the onions and peppers to a bowl and spray the pan again.

Cut the tofu into bite sized chunks.  Don’t make them too thin or they will break apart in the frying pan.  Too thick and they won’t cook through.

Coat the frying pan again with cooking spray and add the tofu.  Make sure the heat is relatively high and let them get a good crisp before flipping them.

Like this.  Flip them and crisp them on each side.  
Get a pot of water boiling and add half of a 16 oz package of rice noodles to the pot.  They don’t need to boil for more than 6 minutes so watch them.  Too much and they will be mushy.  Ack!  
A good source for rice noodles, also known as Mai Fun or Bahn Pho, is World Market.

Drain the noodles once they are done cooking.

Ready for the heat?  Ok, it won’t be that hot, unless you like it caliente.  You get to choose how much or how little with this tiny little bottle of goodness.  You can usually find red curry in the ethnic aisle and most grocery stores or at World Market.  Can you tell I love World Market?  It’s true…I could never work there.  I’d end up with negative paychecks.

If you want it to have a little tiny kick and a whole lotta flavor, then add 2 tablespoons to the frying pan that’s been sprayed with cooking spray. Saute it over medium-high heat for about a minute.  This is going to take a lot of the heat out of this red fire. If you like it hotter, then add another tablespoon.

Add 1 can of Lite Coconut Milk to the red curry paste.

Add a teaspoon of salt and juice of a half a lime and whisk it up good.  Look at that gorgeous color!  I want to lick the monitor.  Ahhh, I digress.

Add the rice noodles.

….and the tofu and veggies.  Toss it with tongs gently so you don’t break up the tofu.  Toss 1/4 cup of chopped cilantro on top and ring the dinner bell.

Crispy Tofu & Rice Noodles in Red Curry Coconut Sauce

Cooking spray
1 small yellow onion, coarsely chopped
1 orange bell pepper, coarsely chopped
1 package Firm Tofu, diced
2 tablespoons red curry paste
1 13.5 oz can Lite Coconut Milk
1 teaspoon salt
1/2 lime, juiced
8 oz rice noodles, cooked
1/4 cup cilantro, chopped

1 Coat a large saute pan with cooking spray and heat over medium-high heat.  Add the onion and pepper and saute for about 5 minutes.  Remove to a bowl and set aside.
2 Coat the pan again with cooking spray and add the tofu.  Fry until each side is crispy, about 10 minutes.  Remove to the bowl with the onion mixture and set aside.
3 Coat the pan yet again with cooking spray and add the red curry paste.  Fry for about 1 minute.  Add the coconut milk, salt and lime juice and whisk to combine.  Add the cooked rice noodles and the tofu onion mixture and toss gently to combine.  Top with the cilantro and serve.

Serves 6


Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. Villas in pattaya says:

    Great recipe, I love the combination of the tofu and rice noodles. Thanks.

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  4. ginseng supplements says:

    Red curry adds spicy taste to the crispy tofu rice noodles.

  5. I’m craving curry now. I just started experimenting with tofu and am liking it pan fried crisp. I will have to add a noodle bowl to my menu next week, this looks delicious!

  6. Sylvie @ Gourmande in the Kitchen says:

    I see these noodles in my near future! Sounds so good.

  7. marla {family fresh cooking} says:

    I am addicted to that Thai Kitchen Red Curry paste, these noodles look amazing!

  8. That looks wonderful!

  9. Marnely Rodriguez says:

    I am SUCH a huge fan of Thai Kitchen products and these looks so good. Love the sear on the tofu pieces, really yummy looking! This is actually a meal I normally make for when I was living on my own and wanted something yum, fast! 🙂 Thanks for sharing!

  10. This is my kind of food, Heather. I never get to photograph most of my stuff. I wish I have a volunteer photographer following me around sometimes. My 9-year old is too busy.

  11. Heather Christo says:

    That looks so good to be right now. Can’t get enough of coconut milk and curry!

  12. Love this dish!

  13. Losing It says:

    I saw curry paste in the store this weekend and was afraid to try it,even though I was more than slightly intrigued.

    This seals the deal though! Looks heavenly.

  14. Alison @ Ingredients, Inc. says:

    wow. I am going to have to try this

  15. Meatloaf Recipe says:

    Delicious recipes! It’s make me hungry! I can’t wait to eat this 🙂

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