Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 1/4 cups)

Coconut milk gives this meatless dish a velvety richness. Look for curry paste in the Asian foods section of your supermarket. Use it conservatively, though a little goes a long way.

How to Make It

Step 1

Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.

Step 2

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.

Step 3

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; sauté 10 minutes or until golden brown. Remove tofu from pan; keep warm.

Step 4

Add bell pepper to pan; sauté 1 minute or until crisp-tender. Add cabbage; sauté 30 seconds. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

Ratings & Reviews

RaeByrd1982's Review

October 01, 2013
This was so bland. Tofu bland. Spices didn't work.

JenGin's Review

January 05, 2013
My husband and I really like this dish. He doesn't normally enjoy tofu, but likes it here. Some of the criticism here says that it's bland, and I get this, but honestly, it's also a little lighter (not as in calories, but as in fresh tasting) than a lot of dishes like this, which I enjoy.

chef4myboys's Review

December 15, 2012

Korillian's Review

November 08, 2012

ShannaB's Review

September 03, 2012

MontanaKydd's Review

June 04, 2012
Okay, so basically I used the recipe as a base and added more spices and more vegetables; I cooked the tofu with the curry paste, tamari, and coconut milk; it absorbed the flavors and added some "punch" to the dish. Thank you for the recipe. I will add this to my repertoire.

rstarrlemaitre's Review

May 03, 2011
Surprisingly bland, especially given all the ginger and spice in the sauce. Definitely needs more green curry paste. The tofu crumbled apart when I tossed everything together. I would use a tofu that comes sold pre-baked and pre-seasoned, next time. As it is, this dish isn't quite worth the effort.

jenfur13's Review

January 18, 2011
it was really bland. this is the first time i've made something that my boyfriend said was "not at all good". i thought the sauce was okay, but the tofu isn't given a chance to soak up any flavor. it didn't taste like curry, and i even added more paste as well as curry powder to the tofu when i was frying it. i definitely won't be making this again.

Meremaid's Review

August 15, 2010
Very yummy and delicious! We used red curry paste instead of green, and we also added 1/2 tsp of homemade curry powder to the dish, which was DEFINITELY a good idea as it would not have been spicy enough without it.

griebus's Review

March 30, 2009
A disappointing recipe. The red pepper, tofu and curry noodles did not cooperate to create a blended flavor. Tofu shoould have been marinated. This is a matter of taste, but we'd use more green curry.