35m$15.26Peanut Tofu Noodle Curry
A cozy one-pot vegan noodle curry with tofu, peanut butter, broccoli, carrots, and coconut milk. It is creamy, saucy, and built from standard grocery-store ingredients.
- Energy
- 549 calories per serving
- Protein
- 25.2 g per serving
- Carbs
- 67.5 g per serving
- Fat
- 22.2 g per serving
- Sodium
- 799 mg per serving
Shopping options
dry rice noodles
8 Ounce
A Taste of Thai® Rice Noodles
50%
canned coconut milk
13.5 Fluid Ounce
Thai Kitchen Unsweetened Coconut Milk
99%
curry powder
2 Teaspoon
Kroger® Curry Powder Shaker
9%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
ground ginger
0.5 Teaspoon
Kroger® Ground Ginger Shaker
2%
broccoli florets
3 Cup
Kroger® Broccoli Florets 12 Oz
63%
soy sauce
2 Tablespoon
Kikkoman® Soy Sauce
10%
creamy peanut butter
0.5 Cup
Creamy Peanut Butter - Kroger - 16 Oz
28%
carrots, thinly sliced
2 Cup
Kroger® Shredded Carrots
77%
extra-firm tofu, drained and cut into 1-inch cubes
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
low-sodium vegetable broth
3 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
75%
lime juice
1 Tablespoon
Kroger® 100% Lime Juice
3%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- canned coconut milk-13.5 oz
- broccoli florets-3 cups
- low-sodium vegetable broth-3 cups
- carrots-2 cups
- dry rice noodles-8 oz
- creamy peanut butter-0.5 cups
- soy sauce-2 Tbsp
- lime juice-1 Tbsp
- curry powder-2 tsp
- garlic powder-1 tsp
- ground ginger-0.5 tsp
Drain and cube the tofu, thinly slice the carrots, and set the broccoli, noodles, peanut butter, coconut milk, broth, seasonings, soy sauce, and lime juice near the stovetop.
Use a stable cutting board and keep the knife blade angled away from fingers when slicing carrots and cubing tofu.
In a large pot over medium heat, whisk together the coconut milk, vegetable broth, peanut butter, curry powder, garlic powder, ground ginger, and soy sauce until the peanut butter is smoothly blended and the sauce is gently steaming, 3 to 4 minutes.
Add the tofu and carrots, bring to a gentle simmer, cover, and cook until the carrots are starting to soften, about 5 minutes.
Stir in the rice noodles and broccoli, pressing the noodles into the sauce until mostly submerged; simmer uncovered, stirring often, until the noodles are tender but not mushy, 6 to 8 minutes.
Stir carefully, as hot creamy sauce can splatter while the pot simmers uncovered.
Remove the pot from the heat, stir in the lime juice, and let the curry stand for 2 minutes until the sauce is creamy and glossy.
Serve hot, spooning peanut-coconut sauce over each bowl and making sure each serving has tofu, noodles, and vegetables.
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