Dharma Living It

Dharma Cuisine


Tofu, Noodles and Veggie Bowl

10. April 2015

We often serve this dish with brown rice instead of noodles, like in this picture. Its all up to you!

1 pk ricenoodles, cook according to what it says on package
450 gr firm, organic tofu, cut in cubes
4-6 cups mixed, chopped veggies – like carrots, broccoli, mushrooms, cauliflower, leek.

1 can unsweetened organic coconut milk
2 tablespoons red curry paste
1 onion, chopped
1 piece of ginger, finely chopped
1 red chili, finely chopped
1 stem lemongrass, finely chopped (throw away the top of the stem)

1 tablespoon coconut sugar (optional -you could also use brown sugar or raw sugar or honey)
1/3 cup natural chunky peanut butter (creamy will work, too)
a little salt or soyasauce

In a small saucepan fry onion until well browned, add ginger, chili and lemongrass and stir around for some minutes – add coconut milk, coconut sugar and curry paste. Whisk to combine. Bring to a gentle boil over medium heat for 3-5 minutes. Add peanut butter and cook over a low heat, whisking, until peanut butter is well blended.


  • Heat up the oven to 225 degrees. Put the cubed tofu in an ovenproof form and drizzle with soyasauce and sesamoil. Place in the warm oven and bake for about 20-25 minutes.
  • Then cook the noodles. When cooked rinse in cold water and drain. Add a little oliveoil and mix well. Set aside.
  • Chop all the veggies and then make ready the sauce like described above. Keep it warm while you steam the carrots and broccoli (if using) in a wok with a little water. Just until tender, take out of the wok and set aside. Fry mushrooms in a little oliveoil and set aside.
  • Add the onion to the wok and fry for a couple of minutes, put back the other veggies and mix. Blend in the tofu and the noodles and stir around so its all gets well mixed before you add the sauce. Adjust the taste by adding salt or soyasauce, or a squeeze of lemon juice if you like.

Fresh coriander is delicious on top, and also some chopped peanuts :-)

Serves about 4 people


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