Thai Curry Turmeric Rice Noodles w/ Grilled Tofu

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

I’ve employed the best wee assistant photographer ever. Just look how cute! I mean, come on… he even did double duty as a little sous chef, helping me pick the snow peas from the garden for this dish.

We’ve been doing lots of very quick meals lately that are really cheap and super easy. Those are always the best ones though, right? The dishes that most folks make, most of the time. Sometimes food bloggers can get carried away in the beauty of the unique and the original (guilty) but honestly, the beauty of a tasty dish that can be done in 30 minutes flat after a busy day at work can be just as beautiful. Especially when you have a little one constantly pulling on your arm to please, '“Come play trains!” (he’s obsessed with these) or “Come play the wrestle game!” (the latter is just him jumping up and down on us on the bed…), because those playful moments with the munchkins are the truly beautiful moments you don’t want to miss.

A word to the wise: be careful when eating this one. Turmeric will stain the shizz out of anything and everything. It’s incredible for inflammation though! I ensure Todd gets a lot of it in his diet because of his rheumatoid arthritis. I put it in everything. Be sure to add a dash of pepper when consuming turmeric because it super boosts the absorption rate.

Thai Curry Turmeric Rice Noodles w/ Grilled Tofu

By Katie Henry - Produce On Parade

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Ingredients

• 6 oz rice noodles (I like the wide ones)
• 1 14 oz package of firm tofu, drained and cut into four rectangles
• ½ tbsp coconut oil (or olive oil)
• ½ medium yellow onion, thinly sliced
• 4 garlic cloves, smashed and thinly sliced
• 1 ½ tbsp Thai green curry paste
• 1 tsp ground ginger
• 1 tsp ground turmeric
• Dash of white pepper (black will work)
• 1 medium carrot, julienned
• 2 medium celery stalks, cut on the bias
• 1 15 oz can full-fat coconut milk
• 2 tbsp soy sauce
• ½ tbsp brown sugar
• Small handful of snow pea pods, whole
• Sprinkling of sesame seeds, for garnish (optional)

Instructions

1. Bring a large pot of water to boil for the noodles. Cook until al dente, drain and set aside.
2. Heat a grill pan over medium-high heat and coat with a nonstick cooking spray if needed. Grill each tofu piece for 5-8 minutes on each side, until grill marks appear. Remove from heat and set aside.
3. While the noodles and tofu cook, heat the coconut oil in a large soup pot over medium heat. Add the onion and garlic; saute 2 minutes. Add the curry paste, ginger, turmeric, and pepper; saute 2 minutes. Add the carrot and celery; saute 2 minutes.
4. Stir in the coconut milk, soy sauce, and brown sugar; reduce heat to low and simmer for 3 minutes. When the noodles are done stir them into the pot with the pea pods, remove from heat and let rest for additional 3 minutes so the noodles can soak up some of the sauce.
5. Serve the noodles hot, topped with grilled tofu. Drizzle some sauce over the tofu and top with sesame seeds.

Prep time: 10 minutes
Cook time: 00:15
Total time: 00:25
Yield: 3 servings

Save Money!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

I buy my canned coconut milk here, at half price almost. It’s only $2.12 per can versus $3.99 per can at our local grocery store!

More Curry and Thai Recipes

Delicata Squash and Broccoli Coconut Curry

Healthy Tofu Curry

Effortless Thai Pasta

Thai Coconut Curry with Kelp Noodles

Pumpkin Tom Kha (Coconut Lemongrass Soup)

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

I'm almost scared to post this recipe, but I have to because it's one of my very favorite soups and I'm not ignorant to the fact that many folks aren't able to source authentic, specialty ingredients; especially those of us in rural areas (and especially in Alaska).

Does this mean we can't or shouldn't try to replicate our favorite ethnic dishes? I don't think so. In no way am I claiming this Tom Kha to be authentic, however, I think it's a pretty darn good replication with ingredients one can get at any local grocery store. It's my hope that you enjoy it as much as I do and if you're able to find galangal, straw mushrooms, and kaffir lime leaves... um...send me some in the mail, please. Pretty please?

It's my great joy to share this recipe with all of you small-town kids who struggle with making pretty much anything 'authentic'. I refuse to be constrained to tofu noodle soup because my store doesn't care bird's eye chilis. Who's with me!?

Pumpkin Tom Kha (Coconut Lemongrass Soup)

By Kathleen Henry @ Produce On Parade

Published 10/28/2016

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Ingredients

• 1 small pumpkin or delicata squash (2 cups cubed)
• 3 cups vegetable broth
• 1 15 oz can of full-fat coconut milk
• 1 stick of fresh lemongrass
• 1 1-inch piece of galangal or ginger, peeled and micrograted
• dash of crushed red pepper, to taste
• 6 kaffir lime leaves or 1 1-inch piece of lime rind
• ¼ cup brown sugar (optional)
• ½ lb fresh straw mushrooms or 1 8oz can of sliced mushrooms, drained
• ½ of a 14 oz block of firm tofu, cubed
• 2 limes, juiced (¼ cup juice)
• 3 tbsp vegan fish sauce or 1 tbsp soy sauce, to taste
• 1 tbsp fresh basil, chiffonade
• ¼ cup fresh cilantro, chopped

Instructions

1. Deseed the pumpkin and cut off the ends. Slice into wedges and steam for 15-20 minutes until just tender. Set aside to cool. Slice off the skin (leave skin on if using delicata) and cube.
2. In a large soup pot, bring the vegetable broth and coconut milk to a gentle boil over medium high heat then reduce to a very low simmer.
3. Slice the lemongrass in half lengthwise and bruise with the back of a measuring cup. Add the lemongrass, galangal, crushed red pepper, lime leaves, and brown sugar to the pot and stir; simmer for 3 minutes.
4. Add the mushrooms and tofu, simmer for 5 minutes.
5. Stir in the lime juice, fish sauce, and basil. Remove from heat. Serve hot and topped with cilantro.

Yield: 4

Delicata Squash & Broccoli Coconut Curry

Sometimes, you just need a really big bowl of curry.

Continuing my nonstop parade of delicata squash, I theorized that it would be perfect in curry. I was absolutely right. Delicata squash is made for the stuff. The tender meat soaks up the coconutty curry juices and the pliable peel remains just chewy enough to offer two different textures in one little squash bite. I threw in some broccoli as well, because my CSA box unloaded upon me an unending supply of the little trees. Hey, I'm not complaining! The stalks on these particular fellows though were...insane. They were practically a foot long! 

I was watching some cooking show a few weeks ago, it might have been The Jazzy Vegetarian or maybe that crazy red-headed lady that says "organic" a trillion times per episode (Todd and I decided it would be a fabulous drinking game)...I can't be exactly sure who it was. Nevertheless, the gal said to trim off the fibrous outer bit of the broccoli stalk and then chop up the tender "heart" and use it as you would with the florets. I normally use the stalk, but I never thought to trim off the tough stuff! I've been implementing said technique ever since, and stuffing Bob's kong with the trimmings. Nothing goes to waste and no more chewy broccoli. Win-win!

“When you take risks you learn that there will be times when you succeed and there will be times when you fail, and both are equally important.”

— Ellen DeGeneres

A sweet and zesty coconut curry bathes fresh broccoli and tender delicata squash. Serve over your favorite rice or noodles for a warm and comforting mid-winter meal. 

Delicata Squash & Broccoli Coconut Curry

A sweet and zesty coconut curry bathes fresh broccoli and tender delicata squash. Serve over your favorite rice or noodles for a warm and comforting mid-winter meal. NOTES: Use the broccoli stalks! Just cut off the fibrous outer bit of the stalk and discard, then chop the tender “heart” to use. Don’t peel the delicata squash, the rind is edible!

Yield: 4-6 servings

Ingredients

• 1 Tbsp. coconut oil (either refined or unrefined)
• 1 small yellow onion, diced
• 1 large garlic clove, minced
• 1 ½ Tbsp. Thai red curry paste
• ¼ tsp. ground turmeric
• dash of ground black pepper
• dash of red pepper flakes, to taste
• pinch of salt, to taste
• 1 15 oz. can of full-fat coconut milk
• ½ Tbsp. brown sugar
• ½ Tbsp. dried basil
• juice from ½ lime
• 1 small head of broccoli, florets and stalks chopped
• 1 delicata squash, de-seeded and chopped
• 4-6 servings of rice or noodles

Cooking Directions

1. Begin by preparing your rice or noodles.
2. Meanwhile, in a large frying pan heat the oil over medium. Add the onion and garlic, sauté a few minutes then add the curry paste through and including the salt.
3. Turn down to medium-low and sauté for about five minutes, until fragrant and the onions are tender.
4. Prepare the vegetables, and when ready add to the pan along with the remaining ingredients, excluding the rice/noodles. Stir well and cover. Cook for about 15-20 minutes, until the broccoli and squash are tender.
5. Serve hot, over the rice/noodles or add to the curry sauce and mix.

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