Thai Coconut & Peanut Butter Tofu Curry with Vermicelli Brown Rice Noodles
Thai Coconut & Peanut Butter Tofu Curry with Vermicelli Brown Rice Noodles
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Yield: 4
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
4 large cloves garlic, crushed
2 tbsp finely chopped fresh ginger
2 tbsp chopped fresh basil
2 cups organic carrot juice
2 tbsp tamari
2 tbsp sweet chilli sauce
1 cup roasted red pepper, diced
2 cups spring onions, very thinly sliced on the bias
3 cups tightly packed sliced baby mushrooms, maitake, or shiitake mushrooms
1 tbsp mixed seasoning
2 tsp mild curry powder, or more to taste
1 tsp turmeric
½ cup crunchy peanut butter
1 x 200ml can Clearspring coconut cream
2 or 3 tbsp kuzu mixed with 3 tbsp water
1 pack soft or medium-firm tofu, cut into equal bite-sized cubes
2 cups watercress leaves, chopped
Vermicelli brown rice noodles
Mint, basil, or coriander leaves, for garnish
Description
A creamy Thai-inspired tofu curry with carrot juice, coconut cream, crunchy peanut butter, mushrooms, red pepper, spring onions, basil, curry spices, and watercress. Served over vermicelli brown rice noodles, it is fragrant, rich, and comforting.
How-to? Steps
Step 1: Start the curry
Place the garlic, ginger, basil, carrot juice, tamari, sweet chilli sauce, red pepper, spring onions, mushrooms, mixed seasoning, curry powder, and turmeric into a heavy-based wok.
Step 2: Simmer vegetables
Bring to a boil, cover, and simmer over a low flame, stirring occasionally, until the vegetables are tender.
Step 3: Thicken the sauce
Mix in the peanut butter, coconut cream, and kuzu paste. Stir until the sauce begins to thicken.
Step 4: Add tofu and greens
Add the tofu, bring back to a simmer, and toss until hot. Add the watercress and stir to combine. Taste and add more tamari if desired. Switch off the heat and cover.
Step 5: Cook noodles
Cook the vermicelli brown rice noodles in boiling water for 4 minutes, then drain.
Step 6: Serve
Serve the noodles topped with the curry and garnish with mint, basil, or coriander leaves.