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Thai Tofu & Vegetable Curry with Zucchini Noodles

  • 30 m
  • 30 m
Carolyn Casner
“For this quick Thai curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.”


    • 2 tablespoons toasted sesame oil
    • 1 (14 ounce) package extra-firm tofu, cut into ½-inch pieces
    • 1 (14 ounce) can coconut milk
    • 2 tablespoons red curry paste
    • 1 tablespoon lime juice
    • 2 medium cloves garlic, grated
    • ½ teaspoon salt
    • 1 tablespoon avocado oil
    • 1 (8 ounce) package sliced mushrooms
    • 1 bunch scallions, cut into 1-inch pieces
    • 6 cups chopped kale
    • 2 (10 ounce) packages zucchini noodles


  • 1 Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.
  • 2 Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.
  • 3 Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.
  • 4 Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.
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