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Red Curry Peanut Rice Noodles with Tofu

  • Author: Sprinkles & Sea Salt
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x




1 14oz brick extra firm tofu, pressed*

1 tsp red curry paste

1/2 tsp sesame oil

2 tbsp peanut butter

2 tbsp rice wine vinegar

1 tbsp soy sauce


1 7.7oz package white rice noodles

2 tbsp honey

2 tsp red curry paste

2 tbsp soy sauce

2 tbsp peanut butter

1/4 cup rice wine vinegar

1/2 tsp salt

1/4 cup shredded carrots

1/4 cup red bell pepper, diced


2 tbsp roasted salted peanuts, crushed

Garnish (optional)

green onions

roasted salted peanuts, crushed

black sesame seeds

lime wedges



Preheat oven to 400°F

Cut tofu into small cubes

In a large bowl add red curry paste, sesame oil, peanut butter, rice wine vinegar and soy sauce, whisk until everything is combined

Add tofu to the bowl, toss to coat evenly

Spread tofu evenly onto a lined or greased baking sheet

Bake for 20-25 minutes, tofu should be golden brown

Remove from oven and set aside


Prepare rice noodles according to package instructions, set aside

In a large bowl whisk together honey, red curry paste, soy sauce, peanut butter, rice wine vinegar and salt

Add the noodles to the bowl, toss to coat

Add the shredded carrots and diced red pepper, toss

Add the tofu and peanuts, mix

Chill for at least 1 hour

Serve garnished with green onions, crushed peanuts, black sesame seeds and a lime wedge


*Press tofu to release excess water. I use this tofu press and it works great! If you don’t have a tofu press you can wrap the tofu brick in paper towels, place between two plates and put something heavy on top to press down on the tofu. You will probably have to change the paper towels a 2-3 times to get out all of the water.

  • Category: Noodles

Keywords: #ricenoodles, #redcurrypeanut