HomeRecipesTofu & Coconut Curry Noodles
Tofu & Coconut Curry Noodles
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A delicious and nourishing plant-based dish with a warming madras-spiced broth.


Ingredients
12 pkg (14 oz/400 g)
vermicelli rice noodles
8 cups
boiling water, or enough to cover noodles
1 tbsp
coconut oil, melted
1 can (14 oz/398 ml)
light coconut milk
1 block (454 g)
medium-firm tofu
2 cups
broccoli florets, about 1 small crown
1
large carrot
1
large red bell pepper
lime wedges, optional

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In Round or Multipurpose Steamer, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Stir occasionally until tender, about 5 min.  
  2. Drain noodles, carefully reserving 2 cups cooking liquid. If you don’t have 2 cups cooking liquid, top up with hot water. Toss noodles with coconut oil to prevent sticking. 
  3. Meanwhile, in Wok, combine seasoning and coconut milk over medium heat. Add reserved cooking liquid once noodles are drained. Bring to a simmer.  
  4. Drain tofu. Cut into cubes; add to wok and stir to combine.  
  5. Chop broccoli into small pieces; add to wok. Continue to simmer over medium heat, stirring occasionally.  
  6. Peel carrot into ribbons and set aside. Chop carrot core (if too small to peel into ribbons) and add to wok. Thinly slice pepper; add to wok and simmer 2 min.
  7. To serve, ladle into four bowls. Top each bowl with noodles and carrot ribbons. Serve with lime wedges, if desired.  
Tips

This recipe is easily adaptable. Swap veggies for whatever you have on hand—cauliflower, zucchini, mushrooms, or frozen veggies are all great choices!

Perfectly Balance Your Plate

Serve or top with 2 cups leafy greens such as baby spinach or kale.

Nutritional Information

Per serving: Calories 430, Fat 16 g (Saturated 9 g, Trans 0 g), Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 62 g (Fibre 7 g, Sugars 6 g), Protein 20 g.

Tofu & Coconut Curry Noodles
20 min
4 servings
$3.10/serving
What you'll need
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Keema Curry Seasoning
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24 Reviews
$13.95$9.77
Round Steamer Round Steamer
Round Steamer
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$54.00
Wok & Glass LidWok & Glass Lid
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Multipurpose SteamerMultipurpose Steamer
Multipurpose Steamer
68 Reviews
$63.00
HomeRecipesTofu & Coconut Curry Noodles
Tofu & Coconut Curry Noodles
Recipe description
Tofu & Coconut Curry Noodles
Share it!

Ingredients
12 pkg (14 oz/400 g)
vermicelli rice noodles
8 cups
boiling water, or enough to cover noodles
1 tbsp
coconut oil, melted
1 can (14 oz/398 ml)
light coconut milk
1 block (454 g)
medium-firm tofu
2 cups
broccoli florets, about 1 small crown
1
large carrot
1
large red bell pepper
lime wedges, optional
20 min
4 servings
$3.10/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In Round or Multipurpose Steamer, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Stir occasionally until tender, about 5 min.  
  2. Drain noodles, carefully reserving 2 cups cooking liquid. If you don’t have 2 cups cooking liquid, top up with hot water. Toss noodles with coconut oil to prevent sticking. 
  3. Meanwhile, in Wok, combine seasoning and coconut milk over medium heat. Add reserved cooking liquid once noodles are drained. Bring to a simmer.  
  4. Drain tofu. Cut into cubes; add to wok and stir to combine.  
  5. Chop broccoli into small pieces; add to wok. Continue to simmer over medium heat, stirring occasionally.  
  6. Peel carrot into ribbons and set aside. Chop carrot core (if too small to peel into ribbons) and add to wok. Thinly slice pepper; add to wok and simmer 2 min.
  7. To serve, ladle into four bowls. Top each bowl with noodles and carrot ribbons. Serve with lime wedges, if desired.  
What you'll need
SALE
Keema Curry Seasoning (Pack of 3)Keema Curry Seasoning (Pack of 3)
Keema Curry Seasoning
(Pack of 3)
24 Reviews
$13.95$9.77
Round Steamer Round Steamer
Round Steamer
39 Reviews
$54.00
Wok & Glass LidWok & Glass Lid
Wok & Glass Lid
20 Reviews
$152.95
Multipurpose SteamerMultipurpose Steamer
Multipurpose Steamer
68 Reviews
$63.00
Tips

This recipe is easily adaptable. Swap veggies for whatever you have on hand—cauliflower, zucchini, mushrooms, or frozen veggies are all great choices!

Perfectly Balance Your Plate

Serve or top with 2 cups leafy greens such as baby spinach or kale.

Nutritional Information

Per serving: Calories 430, Fat 16 g (Saturated 9 g, Trans 0 g), Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 62 g (Fibre 7 g, Sugars 6 g), Protein 20 g.

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