Curry and Peanut Noodles with Tofu



10 min


20 min


4 adult servings

Curry and Peanut Noodles with Tofu

An authentic Thai take-out meal doesn't have to come in a cardboard box. Try making this simple but satisfying Curry and Peanut Noodles with Tofu recipe tonight.


  • 1/2 500-g pkg spaghetti
  • 1/3 cup natural peanut butter
  • 3 tbsp Thai red curry paste
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp canola oil
  • 1 350-g pkg extra-firm tofu , patted dry and sliced into strips
  • 1 340-g pkg kale slaw
  • 2 garlic cloves , minced
  • 2 green onions , thinly sliced
  • 1/4 cup chopped roasted peanuts , optional


  • Cook pasta in a large pot of boiling water, following package directions, until tender, 7 to 8 min. Reserve 1/2 cup pasta water. Drain pasta and return to pot.
  • Whisk peanut butter with reserved pasta water, curry paste, soy sauce and honey in a medium bowl until smooth.
  • Heat a large non-stick frying pan over medium-high. Add oil, then tofu. Cook, stirring often, until tofu is golden, 5 to 7 min. Transfer to a plate. Return pan to heat. Add kale slaw and garlic. Cook, stirring often, until vegetables are tender- crisp, 1 to 2 min.
  • Add peanut sauce to noodles along with tofu and vegetables. Stir until well coated. Sprinkle with green onions and peanuts.

Nutrition (per serving)

  • Calories
  • 599,
  • Protein
  • 29 g,
  • Carbohydrates
  • 71 g,
  • Fat
  • 24 g,
  • Fibre
  • 6 g,
  • Sodium
  • 432 mg.


Use broccoli slaw or coleslaw mix in place of kale slaw.

Originally published in the Today’s Parent November 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.