Indonesian Curry Tofu Noodle Bowl

Made with crispy tofu and scratch – curry, the Indonesian spices and flavors make this noodle bowl irresistible!

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    25 Min

Cooking Directions

  • Place the shallot, garlic, ginger, cashews, red and green chilies, coriander, cumin, nutmeg and turmeric in the bowl of a small food processor. Pulse until ground to a paste. Set aside.
  • Bring a large pot of water to a boil. Arrange the tofu rectangles in a colander set in the sink or over a large bowl. Pour the boiling water over the top of the tofu.
  • Whisk two tablespoons of soy sauce with two teaspoons of corn starch in a large bowl. Add the tofu and toss well to coat.
  • Heat the coconut oil in a large skillet set over medium heat. Add the tofu and fry for one minute per side, until golden brown. Transfer to a paper-towel lined plate to drain.
  • Add the lemongrass stalks, wild lime leaves, and cinnamon sticks to the remaining oil and allow to warm for one minute. Scrape the ground curry paste into the pan and fry for 2 minutes, mashing with a wooden spoon to break into small pieces.
  • Stir the coconut milk and broth into the curry paste. Allow the mixture to come to a boil. Turn the heat down to low and simmer for 10 minutes.
  • Remove the lemongrass stalks, wild lime leaves, and cinnamon sticks from the pan. Stir in the salt and brown sugar. Return the tofu to the pan and toss well to coat.
  • Ladle the tofu and curry sauce into bowls filled with cooked noodles. Serve topped with cilantro leaves and lime wedges.

This recipe was created by Wanderlust Kitchen.


  • 1 pkg. House Foods Firm Tofu, cut into thick rectangles
  • 1 medium shallot, peeled
  • 4 cloves garlic, peeled
  • 2 inches fresh ginger root, roughly chopped
  • ¼ cup raw cashews
  • 4 dried red chilies, stemmed and seeded
  • 2 green Thai chilies, stemmed and seeded
  • 2 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. nutmeg
  • 1 tsp. turmeric
  • 2 Tbsp. soy sauce
  • 2 tsp. corn starch
  • 3 Tbsp. coconut oil
  • 3 (3") lemongrass stalks
  • 5 wild lime leaves
  • 2 (3") cinnamon sticks
  • 1 (14.5-ounce) can unsweetened full-fat coconut milk
  • ¾ cup vegetable broth or water
  • 1 tsp. kosher salt
  • 1 Tbsp. brown sugar
  • Cooked rice or ramen noodles for serving


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