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These crispy tofu bowls are the kind of weeknight dinner that make you forget about takeout. Golden tofu cubes, silky noodles in a delicious sauce, garlicky green beans, crispy shallots, fresh herbs, errrmegerd 🤤

saucy curry noodles on a fork with crispy tofu, crispy shallots and green beans
Jump to:
  1. 1 Erica’s Thoughts
  2. 2 What You’ll Need To Make Crispy Tofu Bowls
  3. 3 How to Make Tofu Noodle Bowls
  4. 4 Expert Tips
  5. 5 FAQs
  6. 6 More Weeknight Dinners
  7. 7 Crispy Tofu Bowls with Curry Noodles and Chili Green Beans
    1. 7.1 Description
    2. 7.2 Ingredients
    3. 7.3 Instructions
    4. 7.4 Notes
    5. 7.5 Would you like to save this?
    6. 7.6 Nutrition
    7. 7.7 Did you make this recipe?

Erica’s Thoughts

This is episode four of Easy Dinners featuring Trader Joe’s shortcuts, and honestly, I’m living for this series right now.

There are two ways to make these crispy tofu bowls, depending on how much you feel like cooking:

Option one: From-scratch curry sauce – coconut milk, yellow curry paste, lime zest and juice, fish sauce, etc. Super easy to make, and it tastes amazing.

Option two: Trader Joe’s shortcuts – grab the bottle of yellow curry sauce and their Thai wheat noodles. Boom. Dinner.

Oh and don’t forget the crispy shallots for either option!

Both routes get you to a slurpable, satisfying, tofu-loaded bowl. Penelope (my 3-year old) looooves the curry noodles and I left some rice noodles plain for Lia (my 5-year-old). I’m still working on getting them to like tofu. 🙃 But they did eat noodles, green beans, fresh fruit, and sometimes, when they don’t like the protein option, I’ll give them a Greek yogurt on the side. So there are always ways to make any recipe kid-friendly. 

What You’ll Need To Make Crispy Tofu Bowls

labeled picture of the ingredients you'll need to make tofu bowls with curry noodles
picture of the shortcuts Erica used from Trader Joe's for the shortcut version

Tofu: Use extra-firm tofu so it crisps up nicely. Trader Joe’s has a great high protein tofu in the refrigerated section. It is vacuum-sealed, which I prefer over the kind that sits in excess liquid.

Neutral oil: For searing the tofu cubes until golden and crispy. I like avocado oil but you could use refined coconut oil, olive oil or vegetable oil.

Brown sugar + soy sauce + salt: A quick little trio that gives the tofu sticky, savory edges.

Shallot + garlic: The aromatic base of the curry sauce.

Yellow curry paste: I buy this yellow curry paste online but you can also find it at any Asian market.

Seasoning: Fish sauce, brown sugar and fresh lime give the curry sauce balance and depth.

Coconut milk: Full-fat coconut milk makes the sauce silky and rich, but you could use light if desired.

Noodles: Your preference here – I’ve made this with rice noodles, TJs Thai wheat noodles, and regular spaghetti noodles. All are super yummy, but my favorite is the rice noodles. 

Green beans: Or your favorite green vegetable!

Chili crunch oil + butter: Spicy, buttery magic for the beans.

Toppings: Thai basil, green onions, crispy shallots, peanuts. If you can’t find crispy shallots, crispy onions (like the kind that go on a green bean casserole) are the same vibe.

How to Make Tofu Noodle Bowls

Wrap and press tofu in a paper towel to remove some moisture. On a large cutting board, use a chef’s knife to slice the tofu block into 5-6 planks, then slice each plank into 3 strips.

chef knife, cutting board and a block of tofu
using a knife to cut a block of tofu into planks

Cut strips into equal-sized small pieces/cubes.

cutting the tofu planks into strips
cutting the tofu strips into cubes

Heat oil in a large skillet/cast iron pan over medium heat and cook the cubes in a single layer until golden on each side. Patience is key here. Toss with salt, brown sugar, and soy sauce at the end.

cubed tofu on a wood cutting board
using a paper towel to pat tofu dry

Soak or cook noodles in a large bowl according to package directions.

tofu cubes in a large black cast iron skillet with a gray spatula tossing them
crispy tofu cubes in a pan

Wipe out the skillet, add a little more oil, and sauté shallot and garlic until fragrant.

minced shallot and garlic added to cast iron skillet
brown sugar and curry paste added to the sauteed shallot and garlic

Stir in curry paste and brown sugar, then whisk in the remaining sauce ingredients: coconut milk, fish sauce, and lime zest + juice. Simmer gently, then toss in the noodles, simmering for a few more minutes.

curry base simmering in black cast iron skillet
hand adding a can of coconut milk to the curry base

Blanch green beans in boiling water for 3 minutes, then shock in ice water. Drain, pat dry, and toss with butter and chili crunch oil until glossy and warm.

hand using a whisk to whisk together coconut milk and curry paste
hand using tongs to add cooked rice noodles to the curry sauce

In shallow bowls, layer curry noodles, crispy tofu, and chili butter green beans. Top with crispy shallots, peanuts, Thai basil and chopped green onion.

hand squeezing a lime into the curry noodles
overhead view of a white bowl with crispy tofu, curry noodles, green beans and topped with Thai basil and crispy shallots

Expert Tips

  • Don’t constantly stir the tofu. Let each side sear before flipping. That’s how you get the crispy edges.
  • Shortcut version: Use TJ’s yellow curry sauce + Thai wheat noodles instead of making the curry sauce. Just warm the sauce, toss in the noodles, and serve with the crispy tofu and green beans. Don’t forget to grab a bag of their crispy shallots!
  • Add a splash of starchy noodle water before refrigerating so your leftover curry noodles stay saucy.
  • Get the vacuum-sealed extra firm tofu – you don’t need to use a tofu press or press for hours and it gets beautifully crispy.
  • This recipe is fabulous meal prep! Store leftovers in an airtight container in the fridge for up to 4 days. I love these containers.
  • Feel free to swap out the rice noodles for brown rice or cauliflower rice or use any veggies you have on hand like broccoli, snap peas, zucchini or sweet potatoes.
meal prep containers with tofu bowl leftovers
close up view of a curry noodle tofu bowls, wedge of lime

FAQs

Can I use light coconut milk?

Yes, but the sauce won’t be as thick/rich. Full-fat is worth it in my opinion.

Where do I find yellow curry paste?

Most grocery stores carry curry paste – but a lot of the time it is red or green. You can use red or green curry paste here, but my personal fave is yellow. I order this yellow curry paste online but you can also find it at any Asian market.

What if I don’t like spice?

Use a little less curry paste and skip the chili crunch. The flavors will still be balanced. As written this recipe is 2/5 on spice.

I’m not a tofu lover, could I use a different protein?

Sure, cubed chicken breast and shrimp would both be delicious here. Season generously with salt, pepper, maybe some smoked paprika and garlic, sauté in a swish of oil until fully cooked through.

Is this gluten-free?

To make this gluten-free, be sure to use rice noodles and a soy sauce alternative like tamari or coconut aminos.

How could I make this vegan/vegetarian?

Replace the fish sauce with soy sauce or a vegan fish sauce alternative.

More Weeknight Dinners

Naan pizzas 4 ways

Chipotle ground beef and sweet potato bowls

Teriyaki steak bites with broccoli

Farro grain bowls

Summer rolls with simple peanut sauce

two hands holding a white bowl with tofu, noodles, green beans and crispy shallots

Plant-based protein, healthy fat, veggies and aromatics, mmm! Bowl meals fo’ life.

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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fork twirling curry noodles, crispy tofu cubes and green beans

Crispy Tofu Bowls with Curry Noodles and Chili Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Bowls
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian
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Description

These crispy tofu bowls will change your mind about tofu! Golden, pan-seared cubes paired with curry noodles, chili-butter green beans, and fresh toppings make the ultimate weeknight dinner.

Ingredients

Units Scale

Tofu

  • 2 tablespoons oil
  • 1lb extra-firm tofu
  • sprinkle of salt and brown sugar
  • splash of low-sodium soy sauce

Curry

  • 1/2 tablespoon oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons yellow curry paste
  • 2 tablespoons brown sugar
  • 1 15oz can full-fat coconut milk
  • 2 teaspoons fish sauce
  • zest and juice of 1/2 lime
  • 8oz rice noodles

Green Beans

  • 1lb green beans, ends snapped off
  • 1 teaspoon chili crunch oil
  • 2 teaspoons butter

toppings: Thai basil, green onions, crispy shallots, peanuts

Instructions

  1. Tofu: Wrap the block of tofu in a few paper towels and press out excess moisture. Use a chef’s knife to slice the tofu into 5-6 planks, then slice each plank into 3 strips. Cut strips into equal-sized cubes. (Refer to the above pictures for step-by-step).
  2. In a large cast-iron or nonstick skillet, heat 2 tablespoons of oil over medium-high heat. When the oil is hot, add tofu cubes in an even layer, giving them space, you don’t want to crowd the pan. Cook for 2-3 minutes on each side, without stirring. Be patient! It takes about 10-13 minutes total. Reduce the heat to low, season the tofu with a sprinkle of salt, brown sugar and a splash of soy sauce, tossing until coated. Remove to a paper-towel-lined plate or bowl.
  3. Curry: Soak or cook 8oz noodles according to package directions. Wipe out the skillet and return to the stovetop over medium-low heat. Add another little glug of oil and sauté 1 minced shallot and 2 minced garlic cloves until fragrant, 1-2 minutes. Season with ½ teaspoon kosher salt. Add 2 tablespoons yellow curry paste and 2 tablespoons brown sugar, stirring until fragrant. Whisk in the coconut milk until well combined. Add 2 teaspoons fish sauce and the zest and juice of ½ lime. Bring to a simmer.
  4. Use tongs to transfer the noodles straight into curry sauce, reserving the starchy water the noodles were soaking in*(see note). Toss to combine and let simmer for a couple of minutes.
  5. Green beans: Blanch green beans by placing them in a large pot of boiling water for 3 minutes and then plunging them into an ice bath. Pour out the boiling water, then add 2 teaspoons butter and 1 teaspoon of chili crunch oil to the pot over low heat. Pat the green beans dry with a clean kitchen towel and toss them back into the pot with the crunchy chili butter until warm.
  6. Assemble: In bowls, arrange the curry noodles, crispy tofu and chili crunch green beans. Top with Thai basil or green onions, crispy shallots and chopped peanuts. Oomph. This is making me hungry.

Notes

Leftovers: The best way to resurrect a dry pasta dish is with the starchy pasta water. The curry is the perfect consistency moments after you make it, but as it cools, it will thicken. Add a few splashes of the starchy water while you’re boxing up any leftovers so the noodles stay nice and saucy.

Shortcut thoughts: the yellow curry sauce + Thai wheat noodles from Trader Joe’s are awesome shortcuts in a pinch. Cook the tofu and green beans per the recipe and then warm the yellow curry sauce in a skillet and add the noodles for a few minutes – they don’t require any soaking/cooking! Voila, shortcut magic.

Tofu: I like to get the vacuum-sealed extra firm tofu (from TJs or any grocery store). It’s super low moisture and crisps up beautifully without having to press it for hours.

Refer to the above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.

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Nutrition

  • Serving Size: 1/4 recipe – about 1 heaping cup cooked noodles + 1 cup green beans + 4oz cubed tofu
  • Calories: 645
  • Sugar: 9.4 g
  • Sodium: 715.4 mg
  • Fat: 35.7 g
  • Carbohydrates: 66.4 g
  • Fiber: 6.1 g
  • Protein: 18.5 g
  • Cholesterol: 5.1 mg

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