Crispy Tofu Curry Noodle
This crispy tofu curry noodle is flavorful and easy to make. The hardest part is getting the water out of the tofu and that’s even easy because a heavy object does the work for you.
I love, love, love curry and I have brought Christopher along for the ride. I never thought I’d hear him say that he enjoys curry, but he does. I’m so proud of him!
What is not to love? Seriously? Noodles with a nice slightly spicy curry and some crispy tofu?
Crispy tofu is my favorite way to eat tofu. And the way I make it, it’s crispy, yet soft in the middle without being deep fried.
My second favorite way to eat tofu is to marinate it in soy sauce and maple syrup. When Christopher and I were vegetarians, we use to eat tofu like that a lot.
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How to make crispy tofu curry noodle
Get the tofu.
Open the tofu package, drain it and get ready to get as much water out of it as you can. That’s the trick to making crispy tofu without deep frying it.
Wrap the drained tofu in a clean dishtowel and place it on a plate. Take another plate, put it on top of the tofu and carefully balance something heavy like a cast iron pan on top.
The following photo shows the water already leaking out. Keep the pan on the tofu for at least 30 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Take the drained tofu, blot it with a paper towel and cut the block in half lengthwise, and then cut the rest of the tofu into equal sized cubes.
Toss the cubes in some curry powder and line them on a parchment paper lined jelly roll pan.
Bake the tofu for 25 minutes.
As the tofu is baking, I put some water on to boil.
Gather the ingredients for the sauce – curry paste, coconut cream, garlic paste, ginger paste, fish sauce and noodles.
Heat a Dutch oven or stockpot on medium. Add curry paste, coconut cream, coconut milk, fish sauce, garlic paste and ginger paste.
Heat until the coconut cream and milk melts with the rest of the ingredients and the aromas smell fragrant.
Once the water comes to a boil, add the chow mein noodles in and set the timer for five minutes.
When the five minutes is up, run cold water over the noodles to stop them from cooking and drain them in a colander.
Add the noodles to a serving bowl and pour the curry sauce on top. Add the crispy tofu and toss it all together.
For garnish, I add some cilantro.
Time to serve the noodles!
I used both packages of chow mein noodles, but if you want a saucier curry noodle, you can go with one package. We love curry noodle leftovers. So good.
I hope you enjoyed this tofu curry noodle recipe!
Other popular curry dishes
And as always, may all your dishes be delish!
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Crispy Tofu Curry Noodle
- 1 package extra firm tofu drained
- 1 teaspoon yellow curry powder to coat the tofu
- 15 ounces coconut cream 1 can
- 7.5 ounces coconut milk 1/2 can
- 3/4 cup curry paste
- 2 tablespoons fish sauce
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 12 ounces chow mien noodles 2 packages
- Wrap tofu in clean dishtowel and set it on a plate. Place another plate on top and balance the heavy object on it. Let it sit for 30 minutes
- Preheat oven to 400 F
- Cut the tofu in half vertically and then cut the whole things in cubes
- Toss some curry powder with the tofu. Line a jelly roll pan with parchment paper and place the tofu on the pan
- Bake for 20 – 25 minutes
- Set water to boil for the noodles
- In a medium Dutch oven, add coconut cream and milk, curry paste, fish sauce, garlic paste and ginger paste. Turn the heat on medium and stir the ingredients together until the coconut cream and milk has melted
- Once the water has started to boil, add the noodles and cook for 5 minutes. Drain noodles in a colander and add to a serving boil
- Pour curry sauce on the noodles as well as the tofu and mix until the noodles are coated with the sauce
- Add a few pieces of cilantro for garnish
- Plate curry noodles and make sure there is plenty of tofu in it
- Spoon residual curry sauce on noodles