laotian

Spicy Coconut Rice Noodles with Tofu and Herbs

Name: Spicy Coconut Rice Noodles with Tofu and Herbs
Yield: 1 serving
Cuisine: laotian
Ingredients: 53 g rice vermicelli noodles, dry; 141 g firm tofu, cubed; 120 g coconut milk; 141 g vegetable broth; 13 g red curry paste; 7 g vegetable oil; 8 g soy sauce; 14 g scallions, sliced; 11 g cilantro, chopped; 8 g lime juice

This simmered dish pairs rice vermicelli noodles, dry with firm tofu, cubed, coconut milk and vegetable broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegan Vegetarian Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

52 g Carbohydrates

42 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

53g rice vermicelli noodles, dry 197 kcal
141g firm tofu, cubed 107 kcal
120g coconut milk 236 kcal
141g vegetable broth 8 kcal
13g red curry paste 23 kcal
7g vegetable oil 62 kcal
8g soy sauce 6 kcal
14g scallions, sliced 5 kcal
11g cilantro, chopped 4 kcal
8g lime juice 2 kcal

Cooking instructions

rice vermicelli noodles
Soak or boil rice noodles according to package directions; drain and rinse briefly.
red curry pastevegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add curry paste and cook 30 seconds until fragrant.
coconut milkvegetable broth
Pour in coconut milk and broth; simmer 3 minutes to combine.
firm tofu
Add tofu cubes and simmer 3 minutes to heat through.
rice vermicelli noodlessoy sauce
Stir in fish sauce substitute (soy sauce), then add drained noodles and toss to coat. Add water as needed to loosen.
scallionscilantrolime juice
Turn off heat; stir in cilantro, scallions, and lime juice. Serve hot.