Thai-Style Crispy Tofu Noodles

Having just arrived back from a week away that involved a lot of heavy country pub meals (and maybe one or two drinks), I am feeling a little ‘heavier’ myself.  So, although this is the season to allow for a little extra baggage (to keep warm, obviously), I wanted to make something a little lighter in calories but something that’s still full on in yumminess and flavour (as it was a Friday after all).

This recipe is based on a classic Thai green curry recipe, with the deliciously fresh flavours of galangal, coriander and lemongrass stealing the show here.  I chose to use the seeds from the bird’s eye chilli (to kick start that metabolism!) in the paste, but if you prefer things a little less eye-watering, you can take them out.

If you are a tofu-sceptic I recommend giving this recipe a try, the crunchy tofu ‘nuggets’ are so delicious and provide a satisfying ‘crunch’ to the meal, I’m sure it will win you over!


Serves 4


  • 200g Dried Rice Noodles
  • 400g Firm Tofu (sliced)
  • 3 Tbsp Cornflour
  • 1 Inch Piece Galangal
  • 1 Stalk Lemongrass
  • 1 Lime
  • 2 Shallots
  • 1 Bird’s Eye Chilli (chopped, with or without seeds depending on how much spice you can handle!)
  • 2 Cloves of Garlic
  • 1 Cup Fresh Coriander (chopped)
  • 1 x 400ml Tin Coconut Milk
  • 200ml Vegetable Stock
  • 1 Tbsp Tamari
  • 3 Courgettes (sliced into batons)
  • 2 Cups Grean Beans (trimmed and cut into 2cm pieces)
  • 2 Cups Edamame (shelled)
  • Olive oil


  1. Start by making the curry paste.  In a blender (I used my nutri-ninja), blend together the following; garlic, galangal, chilli, 1/2 cup coriander, zest of 1 lime and the shallots.  Blend until all the ingredients have combined together to make a paste.
  2. Place the cornflour into a small bowl, add in a pinch of salt and pepper and mix around to combine.  Cover the tofu pieces with the cornflour, ensuring each piece has been evenly coated.
  3. In a frying pan, heat 2 tbsp of olive oil.  Once the oil is hot, add in the tofu pieces.  Cook each piece for around 3-4 minutes (or until golden brown), on each side.
  4. Once they are crispy all over, remove from the pan and sit on a baking sheet in the oven to keep warm.
  5. Place a large saucepan onto a medium heat and heat 1 tablespoon of olive oil.
  6.  Once the oil is hot, add in the courgette batons and green beans.  Fry these off for around 3-4 minutes.
  7. Add in the curry paste to the saucepan and mix around to coat the vegetables.  Cook off for around 4-5 minutes.
  8. Next, add in the coconut milk, juice of 1 lime, veg stock and fish sauce.  Bring the curry to the boil for 10 minutes and then turn the heat back down to medium.
  9. Add in the edamame and leave the curry to simmer and thicken for around 20 minutes.
  10. After 15 minutes, place the rice noodles in a large bowl and cover them fully with boiling water.  Cover the bowl with a tea towel and leave the noodles to soften for 5 minutes.
  11. Once the noodles have softened, drain and plate up.
  12. Top each portion of rice noodles with a large spoonful of the veggie curry and the tofu pieces.
  13. Scatter some fresh coriander over the top and enjoy!


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