Tofu Curry Noodle Bowl

"🌱Sri Lankan Tofu Curry Noodle Bowl🌱Hi friends. Happy Thursday. I’m feeling a little burnt out this week and happy for the weekend. I hope to be doing very little but with 3 kids I’m doubting that will be the case! Have a beautiful day.💚"
-- @cookingforpeanuts

Recipe Intro From cookingforpeanuts

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  • Recipe Card
Prep time 10mins
Cook time 30mins

Recipe Card


  • 1 (14 ounce) block extra-firm tofu, pressed and cubed
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 green chilies, deseeded and finely diced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1 teaspoon curry powder
  • 1 (15 ounce) can coconut milk
  • 1 cup vegetable broth
  • 1 head baby bok choy, trimmed and washed
  • Chopped cashews, for garnish
  • Salt, To Taste
  • 1 lime, juiced, add to taste
  • Maple syrup, optional
  • 1 (8 ounce) bag Brown rice noodles, cooked, for serving


  • Step 1

    Preheat the oven to 400ºF. Bake the tofu on parchment lined sheet pans for about 20 minutes, until golden and slightly crispy.

  • Step 2

    Meanwhile, sauté the cumin seeds and mustard seeds until fragrant, about 30 seconds. Add the red onion, garlic cloves, green chilies, turmeric, cinnamon, chili powder and curry powder. Sauté for about 5 minutes, then add the coconut milk, vegetable broth, baby bok choy and baked tofu. Cook until cooked through and the bok choy is just wilted.

  • Step 3

    Remove from the heat. Add the cashews, lime juice and salt. If using, add the maple syrup. Serve over brown rice noodles.