Red Curry Noodles with Tofu – Creamy, Spicy, and Packed with Flavor If you love bold Thai flavors and quick weeknight meals, these Red Curry Noodles with Tofu are for you.

Stir-fried rice noodles are tossed with crisp veggies, golden tofu, and a spicy red curry coconut sauce that’s both comforting and energizing.

It’s naturally vegan and comes together in just 30 minutes!

Why You’ll Love This Recipe

Easy and fast – Done in under 30 minutes.

Vegan and dairy-free – A creamy dish without any cream.

Big flavor – Thanks to curry paste, garlic, ginger, and sriracha.

Versatile – Use any stir-fry veggies you have.

One-pan meal – Less cleanup, more delicious.

Great for leftovers – Reheats beautifully.

What You’ll Need (Ingredient Highlights)

Rice noodles (8 oz) – Stir-fry style or vermicelli.

Olive oil (2 tbsp) – For sautéing.

Garlic & ginger – Aromatic base.

Extra firm tofu (14 oz) – Pressed and cubed.

Red curry paste (3 tbsp) – Packs a punch.

Stir fry vegetables (4 cups) – Think bell peppers, broccoli, carrots, snow peas.

Coconut milk (1 can) – Rich and creamy.

Soy sauce (2 tbsp) – For umami.

Sugar (2 tbsp) – Balances the heat.

Sriracha (1 tbsp) – Optional heat.

Cilantro – Fresh herb finish.

Pro Tips Before You Start

Press tofu for at least 10 minutes to help it crisp.

Don’t overcook noodles – Stop just shy of fully soft.

Stir-fry veggies until just tender for texture.

Adjust curry paste and sriracha to your spice level.

Use full-fat coconut milk for the creamiest sauce.

How to Make Red Curry Noodles with Tofu

Step 1: Cook the Noodles Boil rice noodles for 3–5 minutes (depending on brand).

Drain and rinse with cold water. Set aside.

Step 2: Sauté Aromatics In a large pan or wok, heat 2 tablespoons olive oil over medium heat.

Add the minced garlic and grated ginger.

Sauté for 1–2 minutes until fragrant.

Step 3: Add Tofu and Veggies Press tofu with paper towels to remove excess moisture.

Cube it and add to the pan along with red curry paste and mixed vegetables.

Stir gently and cook for about 10 minutes, until tofu is golden and veggies are just tender.

Step 4: Make the Sauce Pour in the coconut milk, soy sauce, sugar, and sriracha.

Stir to combine. Add chopped cilantro and let the sauce simmer for 3–5 minutes.

Step 5: Toss with Noodles Add the cooked noodles into the pan and toss gently until well coated with the sauce.

Remove from heat and serve immediately.

What to Serve It With

Thai cucumber salad – Crisp and cool contrast.

Lime wedges – Squeeze for brightness.

Crushed peanuts – For crunch.

Iced jasmine tea – Refreshing pairing.

Variations / Substitutions

Use tempeh instead of tofu.

Add baby corn, mushrooms, or zucchini.

Make it gluten-free with tamari.

Add peanut butter to the sauce for richness.

Serve in lettuce cups for a low-carb version.

Storage & Leftovers

Fridge – Store in an airtight container up to 4 days.

Reheat – Microwave or warm in a skillet.

Freeze? Not recommended – texture will suffer.

Make ahead – Keep noodles and sauce separate until serving.

FAQs

Is this dish spicy? Moderately.

Adjust sriracha and curry paste to taste.

Do I need to press tofu?

Yes. Pressing gives better texture and helps it absorb flavors.

Can I use other noodles?

Yes! Try soba, udon, or even spaghetti in a pinch.

Can I skip the tofu?

You can use chickpeas, tempeh, or just extra veggies.

Can I meal prep this?

Absolutely. Store sauce and noodles separately for best results.

Final Thoughts

This Red Curry Noodle dish is everything I want in a weeknight meal: bold, creamy, satisfying, and simple.

It’s endlessly adaptable and always hits the spot.

Whether you’re cooking for one or feeding a crowd, this tofu curry noodle stir-fry is sure to impress.