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)
- Bring a large pot of water to boil for the noodles. Cook until al dente, drain and set aside.
- 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.
- 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.
- 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.
- Serve the noodles hot, topped with grilled tofu. Drizzle some sauce over the tofu and top with sesame seeds.
Prep time:
Cook time:
Total time:
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!
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