Vegan Thai Peanut Butter Curry with Buckwheat Noodles

Simple Thai peanut butter tofu with buckwheat noodles. Made with flavorful Thai red curry, coconut milk, creamy peanut butter and plenty of fresh ingredients. It's so good and comes together in under 30 minutes.

The Recipe

Vegan thai peanut butter curry with buckwheat noodles

Ingredients

For the tofu:

10 ounces / 284 g of firm tofu, sliced

1 tablespoon peanut butter

1/4 cup / 35 g peanuts

2 tablespoons fresh cilantro, chopped

2 teaspoons red curry paste

1 teaspoon fresh ginger, grated

1 garlic clove

1 cup / 200 ml coconut milk

Soy sauce to taste

For the noodles:

4.4 ounces / 125 g Udon buckwheat noodles

1 teaspoon paste turmeric

1 teaspoon curry powder

Instructions

1. In a pan heat 1 teaspoon of vegetable oil and cook tofu on medium heat until golden brown. Add peanuts, red curry paste, ginger, garlic and cook for another few minutes. Add coconut milk and peanut butter. Season with soy sauce. Let simmer on low heat until noodles are done. 

2. In a pot bring water to boil and cook udon noodles (follow instructions on package). Drain the noodles, but keep about 2 tablespoons of the cooking water. Mix these 2 tablespoons of water with the curry powder and turmeric paste and mix with the noodles. 

3. Sprinkle fresh cilantro on the tofu and serve with the noodles. ENJOY!