Spicy Curry Noodles with Tofu and Mushrooms

Have you ever had a dish that really just wow’d your palate? That made you raise your brows a bit in surprise, because you didn’t really expect it to be so flavorful?

The other night, that was this dish right here.

I know, I know. Curries tend to do that. Flavor explosion!

But I’ve never really loved these flavors in dishes before. AJ has never liked them, either.

But then this here noodle bowl came into existence. And now? We’ve both officially joined the Curry Lovers Camp.

In reality, the soup is actually pretty simple – onions meet mushrooms in a hot pot, which are then joined by garlic and his fun group of friends: spices! We’re talking ginger, paprika, curry powder (learn how to make your own!) and a good bit of chili garlic paste. And then coconut milk comes to play with veggie broth, and then rice noodles.

I love using rice noodles in this recipe. I actually love using them all the time (just made a Thai chicken noodle bowl when I had friends over the other night!), because they can actually be cooked right in the broth for this recipe. Most other noodles like traditional pasta require cooking separately, then being stirred into the remaining ingredients.

We saved a dish by using rice noodles – and besides that… yum!

And then there’s the tofu. You know my tofu secret already: a salt-water soak. It works like magic, I’m telling you.

All that tofu needs is a salty soak for an hour while you do other things, like go on a run or take the dog for a walk. You can even let it soak overnight (or during the day, because who would make this dish in the morning?). The salty soak pulls that ill-tasting water out of the tofu, leaving behind a perfectly tasteless protein ready to soak up all the flavors it can.

If you have some extra tofu, make sure you know how to store it properly so you can make even more amazing meatless dishes.

Everything is then topped with a bunch of chopped green onion, fresh cilantro, and lime wedges.

Don’t miss the lime. Use a lot of it.

And then come back and tell me how much you loved this, because I’m about 99% sure it’s going to be your favorite thing since pesto on soup.

Spicy Curry Noodles with Tofu and Mushrooms

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★★★★★

5 from 2 reviews

• Author: Raquel Smith
• Total Time: 30 minutes
• Yield: 5 servings 1x

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Description

Curry noodles with tofu and mushrooms pack a spicy punch. Enjoy the warming flavors of curry, ginger, coconut, and fresh herbs.

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Ingredients

Scale 1x2x3x

• 1/4 cup plus 1 tablespoon olive oil, divided
• 1 onion, chopped
• 8 ounces sliced mushrooms
• 4 cloves garlic, pressed
• 2–3 teaspoons chili garlic paste
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 2 tablespoons roasted curry powder
• 1/4 teaspoon powdered ginger
• 1 can full-fat coconut milk
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon coconut sugar
• 9 ounces rice noodles
• 1/2 block firm tofu
• 2 tablespoons cornstarch
• 1/4 cup chopped cilantro
• 3–4 green onions, sliced
• Limes, for serving

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Instructions

1. Heat 1 tablespoon of the olive oil in a large stockpot over medium-high heat. Add the onions and mushrooms and cook, stirring often, until soft, about 5-7 minutes. Stir in the garlic, then add chili paste and spices.
2. Add the coconut milk, vegetable broth, soy sauce, and sugar. Stir well.
3. Bring the mixture to a boil, then stir in the noodles. Reduce heat to a simmer, and let cook for 10 minutes, stirring occasionally.
4. While the noodles cook, dice the tofu into 1/2-inch cubes. Toss with the cornstarch until evenly coated. Heat the remaining 1/4 cup of the olive oil in a skillet over medium heat, then carefully add the tofu blocks. Toss every few minutes until a couple sides of each block are a golden-brown color.
5. Add the tofu, cilantro, and green onions to the pot with the curry. Serve with lime on top and eat!

Notes

If you’re not a fan of tofu flavor, try draining the tofu and soaking it in salted water for 1 hour, or up to overnight. The soaking pulls the water out of the tofu, and makes it more palatable.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Curry
• Method: Stovetop
• Cuisine: Vegan

Keywords: vegan, vegetarian, curry, tofu, mushrooms, spicy recipes

Delightfully Warm and Spicy

When you’re craving that extra zing of heat for your next meal during the chilliest of winter nights, a big bowl of this vegan dish with tofu, mushrooms, and chili paste packs that spicy punch you need!

You’ll love the warming flavors of the spices, the creamy coconut milk, and the fresh herbs.

Do you like making these kinds of soul-warming soups? What are some of your go-to ingredients for the best flavors? I’d love to hear your ideas for my next meal! Comment below, and rate my recipe, please and thank you!

Want to have more fun slurping up oodles of noodles? Try our recipe for sesame noodles!

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

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