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.

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.

Crispy Tofu Bowls with Curry Noodles and Chili Green Beans

Name: Crispy Tofu Bowls with Curry Noodles and Chili Green Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tablespoons oil; 1lb extra-firm tofu; sprinkle of salt and brown sugar; splash of low-sodium soy sauce; ½ tablespoon oil; 1 shallot, minced; 2 cloves garlic, minced; ½ 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 ½ lime; 8oz rice noodles; 1lb green beans, ends snapped off; 1 teaspoon chili crunch oil; 2 teaspoons butter

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

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Instructions

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).
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.
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.
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.
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.
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