Tuck into a Vietnamese inspired Curried Tofu Noodle Bowls - so fresh and delicious. Rice noodles and quick-pickled vegetables topped with pan-fried sweet and salty curried tofu, drizzled with a spicy maple lime dressing. Glutenfree Nutfree!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 16 minutes
  • Total time: 91 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Asian

Ingredients

For the curried tofu:

  • 14 ounces firm or extra firm tofu (pressed for at least 15 minutes then cubed or sliced into preferred shapes)
  • 1 -2 teaspoon curry powder (use less or more to preference)
  • 1.5 teaspoon soy sauce (use tamari for gluten-free)
  • 1 teaspoon maple syrup or sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 tablespoons coconut cream (scoop out the thick part of the coconut cream from full fat coconut milk can)

For the pickled vegetables:

  • 1/2 cup rice wine vinegar (or use apple cider vinegar or white vinegar)
  • 1/3 cup hot water
  • 1/4 teaspoon sea salt
  • 1 teaspoon maple syrup
  • 2 cups thinly sliced vegetables such as carrots (cucumber, radish, red bell pepper, onion)

For the dressing:

  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons lime juice
  • 1 tablespoon sambal oelek (or Asian chili garlic sauce)
  • a good pinch of salt and pepper

Assemble

  • 8 Oz pack cooked vermicelli rice noodles
  • Chopped mint and cilantro
  • Chopped lettuce
  • lime wedges

Method

  1. Pickle the vegetables: Combine the vinegar, water, salt, sugar in a mason jar and mix well.
  2. Add in the vegetables and press down so that everything is submerged. close the lid and refrigerate for an hour.
  3. Make the curried tofu: Slice the tofu into at least 1/2 an inch thick slices.
  4. Heat a cast iron skillet over medium heat or any thick bottom skillet. Add oil and spread.
  5. When the oil is hot, add the tofu slices carefully. Cook for 3-4 minutes per side so that some of the sides are golden.
  6. Mix the sauce ingredients in the coconut cream and add to the pan. Mix and cook until the sauce thickens and coats the tofu.
  7. Flip the tofu slices midway so that all the sauce coats the tofu evenly. Take off heat.
  8. Make the dressing: Mix all the ingredients in a small bowl until well combined and set aside.
  9. Assemble your bowls: Add a good helping of lettuce and noodles, and the pickled vegetables to a serving bowl.
  10. Top it with some of the curried tofu. Add a bit of the dressing and some cilantro and mint. Add your lime wedge and serve.
  11. To store, store the tofu, noodles and veggies separately and assemble as needed

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.