Curried Coconut Tofu Noodle Pot Recipe

Curried tofu and vegetable noodle pot @allpastmidnight

This is a variation on the prawn and miso noodle pot recipe that I posted a while back. This version is very slightly more labour-intensive — you have to dice the tofu! — but not by much, and I can see me posting a few more recipes like this because they are so simple and make lunch very quick and easy. Again, this recipe needs no cooking other than boiling a kettle.

Tofu originated in China, and, as well as being a good source of protein, it also contains all eight essential amino acids. It’s a source of iron and calcium, as well as manganese, selenium, phosphorous, magnesium, copper, zinc and vitamin B1. It may well provide the same sort of protection against cancer and heart disease as soya beans. It can be a little bland, but the good thing about this recipe is that you leave it to marinate overnight in the flavourings. I found it broke up a bit when I stirred the noodles, but it was still delicious. By all means replace it with whatever source of cooked protein you want.

Just as in the other recipe you should use noodles that require only soaking, rather than cooking. Alternatively cooked noodles could be used, but they’ll be ready to eat quicker.


1/2 a pack of silken tofu, diced
1/2 a sachet of creamed coconut (this is the sort I mean)
1 tbsp soy sauce
1 tbsp fish sauce
1/2 tbsp sesame oil
2 tsp curry powder
2 tsp Marigold bouillon powder
1 block of fine rice noodles
A couple of handfuls of frozen vegetables
A couple of spring onions, sliced

1. Put the tofu in the bottom of a heatproof jar. I used a large kilner jar which is ideal for this. Add the creamed coconut, soy sauce, fish sauce, sesame oil, curry powder and bouillon powder.

2. Squeeze the noodles through the top of the jar and top with frozen vegetables. If you’re preparing this in advance, there’s no need to defrost them. Add the spring onions, then seal the jar and place in the fridge until you’re ready to eat.

3. To serve, pour over boiling water and leave to soak for 4-5 minutes. Stir gently, but well, making sure you mix up all the ingredients from the bottom. Eat.

Cuddle Fairy

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About allpastmidnight

Hi, I'm Alison, I am a mid-thirties mum to two children, Little Man and Wee Girl. Wee Girl is pre-verbal and has autism, while Little Man is the sort of happy chatty little guy who gets into everything and sings at the top of his lungs — until the moment he makes eye contact with a stranger and he goes silent. I am cynical, sweary, and a bit disorganised, and I blog about parenting, ASD, food and just about anything else I can think of. Feel free to follow me on any of my social media. I can also be contacted by email at allpastmidnight [at] outlook [dot] com.
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2 Responses to Curried Coconut Tofu Noodle Pot Recipe

  1. Becky, Cuddle Fairy says:

    I love these one pot dishes! So convenient & fast when you are ready to eat. Yet you can add lovely, healthy ingredients to it! Thanks so much for linking up with #foodpornthursdays x

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