Vegetable & Tofu Coconut Red Curry Daikon Noodles

This noodle dish has spicy undertones from the red curry, a crunchy al dente texture from the spiralized daikon, and a beautiful crispy tenderness from the vegetables. The preparation is easy and its a one-pot kind of meal.

Photo by Sara P.
Adapted from inspiralized.com

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from inspiralized.com

Ingredients

  • 1/2

    tablespoon extra virgin olive oil

  • 2

    garlic cloves, minced

  • 1

    tablespoon ginger, freshly minced

  • 5

    scallions, whites and greens separated and then sliced on an angle

  • 2

    tablespoons red curry paste

  • 1/2

    tablespoon curry powder

  • 1

    (15-ounce) can coconut milk (shaken)

  • 1

    red bell pepper, sliced into 1/4-inch strips

  • 1

    yellow or orange bell pepper, sliced into 1/4-inch strips

  • 2

    cups broccoli florets

  • 12

    ounces extra firm tofu

  • 1

    large daikon, peeled, Blade B (about 1-pound)

  • Sriracha, to taste (1 tablespoon or more)

  • 1/4

    cup cilantro, roughly chopped

Directions

Pour the contents of the coconut milk into a medium mixing bowl and whisk together with a fork until the oil and thick parts combine. Set aside. Remove the tofu from its package. Place on top of two layers of paper towels. Place two more layers of paper towels on top and press firmly down to release extra moisture. Repeat until all excess moisture is released and then cut into 1/2-inch cubes. Pat dry and set aside. Heat the oil in a large pot over medium-high heat. Add in the garlic, ginger, scallion whites, curry paste and curry powder. Cook, stirring often, until fragrant, about 1 to 2 minutes. Add the peppers and broccoli and sauté for 3 to 5 minutes or until vegetables begin to soften. Add in the coconut milk and then raise heat to bring to a simmer. Once simmering, reduce heat to medium-low and add in the tofu. Cook at a simmer until vegetables are crisp-tender, about 5 minutes and then add in the daikon noodles and cook for another 5 minutes or until al dente. When ready, if desired, add in Sriracha, stir in cilantro and serve, garnished with green scallions.

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