Bangkok Coconut Curry Tofu Bowls

Tofu Bangkok Coconut Curry Bowl

fresh ingredients


  • 10 oz
  • 6 oz
    rice noodles
  • 2 oz
    ginger/onion/garlic mixture
  • 8 oz
    vegetable stock
  • 8 oz
    Zest coconut curry sauce
  • 1 oz
  • 1 oz
  • 2 oz
    red cabbage
  • 3 oz
  • 3 oz
    snow peas
  • 2 oz
    green onion

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

2x large skillet

Chopping board & knife

Wooden spoon

Medium pot 


Plate for tofu

cook along



Bring a pot filled with water to a boil;

Cut tofu in small bite size pieces & season with salt & pepper;

Finely chop cilantro;

Slice lime into wedges;

Slice cabbage into thin pieces for garnish; 

Grate carrots;

Trim ends off snow peas;

Thinly slice green onions.

1Cook Noodles

Add noodles to boiling water, cook for 3 minutes. Drain & rinse with cold water. Set aside. 

2Make Sauce

Heat a drizzle of oil in a large saucepan. Add onion/garlic/ginger mix, stir fry for 2-3 minutes. Add curry sauce & veggie stock, let simmer for 10 minutes – it should thicken slightly stirring throughout.

3Cook Veggies & Tofu

In another large skillet, heat a drizzle of oil over high heat. Add tofu & cook for 5-8 minutes until golden. Remove from skillet & set on plate. Drizzle a little oil, add carrots & snow peas, stir fry for about 5 minutes. Add noodles, tofu & toss around in the pan. 

4 Finish the Dish

Add sauce, toss to coat noodles evenly. 

5 To Serve

Divide noodles, tofu & veggies into two bowls. Scoop up any extra sauce, pour over. Top with cabbage, sprinkle with cilantro, green onion & serve with lime wedge, making sure to squeeze over the food before eating.