Thai Tofu & Vegetable Curry with Zucchini Noodles

 

Thai Tofu & Vegetable Curry with Zucchini Noodles

This Thai-stimulated curry is a mild, aromatic, and nutrient-rich dish that mixes creamy coconut curry, crispy tofu, and colorful veggies, served over clean zucchini noodles in preference to rice. It’s clearly vegetarian, high in fiber, and ideal for a healthful lunch or dinner.

Ingredients

For the curry:

1 block organic tofu (about 400 g), pressed and cubed

1 tbsp soy sauce

1 tbsp cornstarch (optionally available, for crispier tofu)

2 tbsp oil for frying

Vegetables:

1 cup broccoli florets

1 red bell pepper, sliced

1 medium carrot, julienned

1 small zucchini, sliced (non-obligatory to mix with noodles)

1 cup snap peas or green beans

1 small onion, sliced

Curry sauce:

1 tbsp red Thai curry paste

1 can (four hundred ml) coconut milk

1 tbsp soy sauce

1 tsp brown sugar or honey

1 tbsp lime juice

2 cloves garlic, minced

1 tsp grated ginger

½ cup vegetable broth (non-obligatory, to skin the sauce)

Zucchini noodles:

2–three medium zucchinis, spiralized

Pinch of salt

Garnish:

Fresh basil or cilantro

Crushed peanuts (non-obligatory)

Lime wedges

Instructions

1. Prepare the tofu.

Press the tofu for 15–20 minutes to cast off excess moisture. Cut into cubes and toss with soy sauce. Lightly coat with cornstarch if you want a crispier texture.

Heat oil in a pan over medium warmth and fry tofu till golden and crisp on all facets. Remove and set aside.

2. Make the curry base

In the equal pan, upload a small quantity of oil if needed. Sauté garlic, ginger, and onion till aromatic and slightly gentle.

Add Thai pink curry paste and stir for 1–2 minutes to release its aroma. This step is prime for deep taste.

Pour in coconut milk and stir properly until easy. Add soy sauce, sugar, and vegetable broth if using. Let it simmer lightly for three–five mins.

Three. Cook the vegetables.

Add carrots, broccoli, bell pepper, and inexperienced beans to the curry. Simmer for 5–7 minutes until soft; however, nevertheless, barely crisp.

Return the fried tofu to the pan and blend gently. Add lime juice for brightness and balance.

Four. Prepare zucchini noodles.

Lightly salt the zucchini noodles and let them sit for five mins, then gently squeeze out excess water. You can serve them uncooked for a clean crunch or lightly sauté for 1–2 mins if preferred.

5. Assemble and serve

Place zucchini noodles in a bowl and spoon the new Thai tofu curry over the pinnacle. Garnish with fresh basil or cilantro and sprinkle crushed peanuts for texture.

Serve right now with lime wedges at the side.

Tips & Variations

Add mushrooms or toddler corn for extra texture.

Use green curry paste for a one-of-a-kind flavor profile.

For more heat, add sliced chili or chili flakes.

Replace tofu with chickpeas or tempeh if desired.

This dish is a balanced blend of creamy, spicy, tangy, and sparkling flavors—ideal for every person looking for a healthy, vegetable-forward meal with a Thai twist.