Yellow Curry Noodles with Spicy Tofu Crumble
Yellow Curry Noodles with Spicy Tofu Crumble
Ingredients
For the Spicy Tofu Crumble
- 14 ounces extra-firm tofu, pressed and crumbled
- 1 tablespoon light soy sauce
- 1/2 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon sriracha
- 1 tablespoon smoked paprika
- 2 tablespoons vegetable oil
For the Yellow Curry Noodles
- 1 tablespoon vegetable oil
- 2 tablespoons yellow Thai curry paste
- 13.5 fluid ounces full-fat coconut milk
- 1/2 cup water
- 12 ounces thin noodles, such as linguine or spaghetti, cooked according to package directions
For Garnish
- 1/2 cup crispy fried onions
Instructions
- 1
Prepare the spicy tofu crumble: In a medium mixing bowl, combine the crumbled extra-firm tofu, light soy sauce, sesame oil, black pepper, sriracha, and smoked paprika. Mix thoroughly with your hands or a spoon until the tofu crumbles are evenly coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the seasoned tofu crumble and spread it in an even layer. Cook, stirring frequently, for 15-20 minutes, or until the tofu is dried out, crispy, and has developed a deep reddish-brown color. This step is crucial for texture.
⏱️ 20 min
- 3
While the tofu is cooking, prepare the yellow curry noodles: Heat 1 tablespoon of vegetable oil in a separate large skillet or pot over medium heat. Add the yellow Thai curry paste and fry, stirring constantly, for 1-2 minutes until fragrant.
⏱️ 3 min
- 4
Pour in the coconut milk and water. Stir well to combine with the curry paste, ensuring there are no lumps, and bring the sauce to a gentle simmer.
⏱️ 5 min
- 5
Add the cooked thin noodles directly into the simmering curry sauce. Toss the noodles thoroughly with tongs until they are fully coated in the vibrant yellow sauce.
⏱️ 2 min
- 6
To assemble, divide the yellow curry noodles among serving plates. Spoon a generous amount of the spicy tofu crumble over each portion of noodles. Garnish with crispy fried onions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Yellow Curry Noodles with Spicy Tofu Crumble
Ingredients
For the Spicy Tofu Crumble
- 14 ounces extra-firm tofu, pressed and crumbled
- 1 tablespoon light soy sauce
- 1/2 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon sriracha
- 1 tablespoon smoked paprika
- 2 tablespoons vegetable oil
For the Yellow Curry Noodles
- 1 tablespoon vegetable oil
- 2 tablespoons yellow Thai curry paste
- 13.5 fluid ounces full-fat coconut milk
- 1/2 cup water
- 12 ounces thin noodles, such as linguine or spaghetti, cooked according to package directions
For Garnish
- 1/2 cup crispy fried onions
Instructions
- 1
Prepare the spicy tofu crumble: In a medium mixing bowl, combine the crumbled extra-firm tofu, light soy sauce, sesame oil, black pepper, sriracha, and smoked paprika. Mix thoroughly with your hands or a spoon until the tofu crumbles are evenly coated.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the seasoned tofu crumble and spread it in an even layer. Cook, stirring frequently, for 15-20 minutes, or until the tofu is dried out, crispy, and has developed a deep reddish-brown color. This step is crucial for texture.
⏱️ 20 min - 3
While the tofu is cooking, prepare the yellow curry noodles: Heat 1 tablespoon of vegetable oil in a separate large skillet or pot over medium heat. Add the yellow Thai curry paste and fry, stirring constantly, for 1-2 minutes until fragrant.
⏱️ 3 min - 4
Pour in the coconut milk and water. Stir well to combine with the curry paste, ensuring there are no lumps, and bring the sauce to a gentle simmer.
⏱️ 5 min - 5
Add the cooked thin noodles directly into the simmering curry sauce. Toss the noodles thoroughly with tongs until they are fully coated in the vibrant yellow sauce.
⏱️ 2 min - 6
To assemble, divide the yellow curry noodles among serving plates. Spoon a generous amount of the spicy tofu crumble over each portion of noodles. Garnish with crispy fried onions before serving.
⏱️ 3 min