• 1 package rice noodles
  • 2 cups broccoli florets cut small
  • 1 package tofu, cubed
  • 1 onion finely chopped
  • 2 cups sliced mushrooms
  • 2 tsp oil
  • 1 tsp kosher salt
  • 1 tbsp ginger paste (or sub fresh ginger grated or 1/2 tsp ginger powder)
  • 2 cloves garlic
  • 1/4 tsp pepper (optional)
  • 1 can Maesri red curry paste
  • 1 can full fat coconut milk
  • Green onion and lime juice for serving


  1. Fry tofu with dash of salt and garlic powder, set aside.
  2. Cook rice noodles according to package directions, drain, rinse, and toss with oil.
  3. Steam broccoli florets until just crisp-tender and let cool.
  4. In a large pan, add oil, onions, and mushrooms. After 7 min, add the rest of the ingredients. Stir well, let gently simmer for 5 min.
  5. Add tofu, noodles, and broccoli. Stir and top with green onion and squeeze of lime juice.

Credit janetsmunchmeals