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Sweet Potato Noodles with Crispy Tofu and Coconut Curry Sauce

Sweet Potato Noodles with Tofu Coconut Curry

Sweet Potato Noodles with Coconut Curry Tofu is gluten-free, vegan, and perfect for make-ahead lunches or weeknight dinner.
Course Dinner
Cuisine Thai, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 458kcal


  • 4 medium sweet potatoes peeled
  • 3 Tbsp. olive oil divided
  • 1 14-oz. package extra-firm tofu, drained, pressed, and cut into cubes
  • 3/4 tsp. salt divided
  • 1/2 tsp. black pepper
  • 1 red bell pepper thinly sliced
  • 1 medium shallot thinly sliced
  • 2 Tbsp. Thai red curry paste
  • 1 Tbsp. lemongrass paste
  • 1-2 tsp minced fresh ginger
  • 4 cups fresh spinach
  • 2 Tbsp. lower-sodium soy sauce or tamari
  • 1 13.5-oz. can lite coconut milk
  • Juice of 1 lime
  • 1/3 cup fresh cilantro leaves


  • Slice sweet potatoes in half and and cut the pointy tips off. Place in a spiralizer and spiralize into noodles.
  • Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add sweet potato noodles and cook 2 minutes, tossing often. Add 2 to 3 Tbsp. water to create steam in the pan, cover, and cook 5 more minutes, lifting lid occasionally to toss, until tender. Season with 1/4 tsp salt, and transfer to a bowl.
  • Add 1 Tbsp. oil to the pan and increase heat to medium-high. Add tofu, and season with 1/4 tsp each salt and pepper. Cook 7 to 8 minutes, turning to brown all sides, until golden and crisp. Transfer to bowl with sweet potato noodles, and reduce heat to medium.
  • Add remaining 1 Tbsp. oil to pan, along with bell pepper and shallots. Cook 3 minutes, until pepper starts to soften. Add red curry paste, lemongrass paste, ginger, and remaining 1/4 tsp each salt and pepper; Cook 2 minutes. Add spinach and soy sauce; cook 1 minute, stirring often, until spinach is wilted. Stir in coconut milk.
  • Add sweet potato noodles and tofu back to pan. Simmer 4 to 5 minutes, tossing often, until sauce thickens and begins coating noodles. Stir in fresh lime juice and garnish with cilantro.


Serving: 1g | Calories: 458kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Sodium: 900mg | Fiber: 8g | Sugar: 3g