New American Plate Challenge

Thai Tofu Veggie Noodle Bowl

Weekly Recipe
Serves 4

Whip up a delicious one-dish meal full of flavor and color!  Aromatic spices tantalize your tastebuds and colorful, fiber-packed vegetables make this an attractive dish to set before your family or guests.


  • 4 Cups
  • 8 Ounces
    uncooked Asian brown rice noodles (gluten-free)
  • 1 Teaspoon
    sesame oil
  • 1
    red bell pepper, seeded and diced
  • 1 1/2 Cup
    sliced mushrooms
  • 15 Ounces
    extra firm tofu, cubed
  • 1 Teaspoon
    minced garlic
  • 1 Teaspoon
    minced ginger
  • 2 Tablespoons
    red Thai curry paste
  • 1/2 Teaspoon
  • 1/2 Teaspoon
  • 2 Tablespoons
    reduced-sodium soy sauce
  • 1 Cup
    light coconut milk (stir well before measuring)
  • 2 Tablespoons
    creamy peanut butter
  • 8 Ounces
    mustard greens, chopped
  • 3
    green onions, chopped
  • 1/2 Cup
    fresh cilantro, chopped
  • 1/4 Cup
    peanuts, chopped


  1. Bring water to a boil and add brown rice noodles, cooking according to package (about 4 minutes). Do not overcook. Rinse, drain and set aside.

  2. Meanwhile, heat sesame oil in a large skillet or wok and sauté pepper, mushrooms and tofu for 5 minutes over medium heat.

  3. Add garlic, ginger, curry paste, turmeric, and cumin and stir to combine.

  4. Stir in soy sauce, coconut milk, and peanut butter and combine well.

  5. Add mustard greens on top of pan and cook for 2 - 3 minutes. Stir in cooked, drained noodles, and cook just until noodles are heated through and greens are barely wilted (1 – 2 minutes).

  6. Garnish noodles with green onions, cilantro and peanuts.

  7. Divide into bowls and serve immediately.

Nutrition: 405 calories, 20 g protein, 15 g carbohydrate, 23 g fat, 6 g saturated fat, 7 g fiber, 6 g sugar, 351 mg sodium


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