Best 4 Tofu Red Curry With Rice Noodles Recipes

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Indulge in the exotic flavors of Southeast Asia with our comprehensive guide to creating the perfect tofu red curry with rice. This delectable dish combines the rich, creamy texture of tofu with a vibrant, aromatic red curry sauce, offering a harmonious balance of flavors and textures. Whether you're a seasoned cook or just starting your culinary journey, our step-by-step guide will empower you to prepare this authentic dish with confidence and ease. Embark on a culinary adventure as we lead you through the process of selecting the freshest ingredients, crafting the flavorful red curry paste, and artfully assembling the dish to achieve a symphony of flavors that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

RED CURRY WITH TOFU



Red Curry with Tofu image

A quick vegetarian Thai dinner. Everyone in my family will eat this tofu red curry.

Provided by Juli Warfel Bitler

Time 50m

Yield 6

Number Of Ingredients 10

4 ¼ cups water, divided
2 cups uncooked long-grain white rice
1 (16 ounce) package extra-firm tofu, drained
2 tablespoons canola oil
2 medium red bell peppers, cut into strips
1 medium onion, cut into strips
1 (15 ounce) can light coconut milk
2 tablespoons red curry paste
1 medium lime, juiced
¼ cup chopped fresh basil

Steps:

  • Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
  • While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
  • Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
  • Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
  • Serve over warm rice. Squeeze lime juice over top and garnish with basil.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 58.2 g, Fat 18 g, Fiber 2.5 g, Protein 13.7 g, SaturatedFat 5 g, Sodium 119.6 mg, Sugar 2.9 g

RED CURRY NOODLES



Red Curry Noodles image

Thai-inspired red curry broth over rice noodles. A quick and savory main dish.

Provided by The Angerers

Time 25m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package dried rice noodles
4 tablespoons red curry paste
1 tablespoon olive oil, or to taste
1 cup water
1 cup vegetable broth
1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
1 cup baby carrots, cut into thin slices
½ large onion, cut into thin strips
1 (13.5 ounce) can light coconut milk
1 medium red bell pepper, cut into thin strips
¼ cup soy sauce
2 teaspoons Thai sweet chili sauce, or more to taste

Steps:

  • Place rice noodles in a bowl of cold water to soak.
  • Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
  • Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
  • Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 62.4 g, Fat 25.1 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1481.3 mg, Sugar 5.8 g

RED CURRY WITH TOFU & VEGETABLES



Red Curry With Tofu & Vegetables image

Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce.

Provided by Hey Jude

Categories     Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 teaspoons canola oil, divided
1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 lb sweet potato, peeled and cut into 1-inch cubes
1 (14 ounce) can light coconut milk
1/2 cup vegetable broth
1 -2 teaspoon Thai red curry paste
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered

Steps:

  • Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
  • Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
  • Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
  • Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.

Nutrition Facts : Calories 243.5, Fat 8.8, SaturatedFat 1.2, Sodium 370.8, Carbohydrate 34, Fiber 6.8, Sugar 9.8, Protein 11.1

COCONUT RED CURRY WITH TOFU



Coconut Red Curry With Tofu image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories     quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

  • Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  • Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  • Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

Tips:

  • Prep your ingredients beforehand: Cut your veggies, tofu, and any other ingredients before you start cooking. This will make the cooking process much smoother and faster.
  • Use a large skillet or wok: This will give you plenty of room to stir-fry the ingredients and prevent them from overcrowding.
  • Cook the tofu until it's slightly crispy: This will give it a nice texture and help it absorb the flavors of the sauce.
  • Don't overcook the vegetables: You want them to be tender but still have a bit of a crunch.
  • Add the noodles at the end: This will prevent them from getting mushy.
  • Serve with your favorite toppings: Some popular options include cilantro, lime wedges, bean sprouts, and chopped peanuts.

Conclusion:

This easy and delicious tofu red curry with rice noodles is a perfect weeknight meal. It's packed with flavor and vegetables, and it's sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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