Peanut 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.
- cozy
- curry
- noodles
- one-pot
- peanut
- plant-based
- tofu
- Vegan
- Vegetarian
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Simple Truth Organic® Extra Firm Tofu
extra-firm tofu, drained and cut into 1-inch cubes · 14 Ounce
Estimated price
100%
Details
Thai Kitchen Unsweetened Coconut Milk
canned coconut milk · 13.5 Fluid Ounce
Sale · Estimated price
99%
Details
Kroger® Shredded Carrots
carrots, thinly sliced · 2 Cup
Sale · Estimated price
77%
Details
Simple Truth Organic® Low Sodium Vegetable Broth
low-sodium vegetable broth · 3 Cup
Sale · Estimated price
75%
Details
Kroger® Broccoli Florets 12 Oz
broccoli florets · 3 Cup
Estimated price
63%
Details
A Taste of Thai® Rice Noodles
dry rice noodles · 8 Ounce
Sale · Estimated price
50%
Details
Creamy Peanut Butter - Kroger - 16 Oz
creamy peanut butter · 0.5 Cup
Estimated price
28%
Details
Kikkoman® Soy Sauce
soy sauce · 2 Tablespoon
Estimated price
10%
Details
Kroger® Curry Powder Shaker
curry powder · 2 Teaspoon
Estimated price
9%
Details
Kroger® 100% Lime Juice
lime juice · 1 Tablespoon
Estimated price
3%
Details
Kroger® Ground Ginger Shaker
ground ginger · 0.5 Teaspoon
Estimated price
2%
Details
Kroger® Garlic Powder Shaker
garlic powder · 1 Teaspoon
Estimated price
2%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- canned coconut milk-13 1/2 oz
- broccoli florets-3 cups
- low-sodium vegetable broth-3 cups
- carrots-2 cups
- dry rice noodles-8 oz
- creamy peanut butter-1/2 cup
- soy sauce-2 tablespoons
- lime juice-1 tablespoon
- curry powder-2 teaspoons
- garlic powder-1 teaspoon
- ground ginger-1/2 teaspoon
Drain tofu and cut into 1-inch cubes, slice carrots 1/8 inch thick and cut broccoli into small florets. Measure ingredients and use a wide 6-quart pot with a lid.
Use a stable cutting board and keep the knife blade angled away from fingers when slicing carrots and cubing tofu.
Whisk coconut milk, five-sixths of the broth, peanut butter, spices and soy sauce over medium heat until smooth and gently simmering. Reserve the remaining broth for noodles. Stir and scrape for about 6–8 minutes; lower heat if catching.
Add tofu and carrots, return to a gentle simmer and cover for about 5 minutes, until carrots begin to soften. Start timing when the simmer returns.
Add noodles and broccoli, gradually pour in the reserved broth and simmer until noodles are tender throughout. Turn and press strands under the sauce, using all the broth and stirring across the bottom. Begin checking around the package time; allow about 6–8 minutes or longer as needed.
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.
Divide tofu, noodles, vegetables and sauce evenly among bowls and serve hot.
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