• 1 package Palmini linguini, drained
  • 1 cup finely chopped onion
  • 4 oz. mushrooms, sliced
  • 1 tbsp oil
  • 1 tsp kosher salt
  • 3/4 package extra firm or super firm tofu, drained, pressed dry with towels and cut into 1 cm cubes
  • 1.5 bell peppers, chopped
  • 3 garlic cloves, minced
  • 1 cup coconut milk
  • 4 tbsp red curry paste
  • 1 tbsp ginger paste
  • 1 tsp garlic powder
  • 1/2 tsp curry powder
  • 1 to 3 tsp sambal oelek or chili garlic sauce
  • 1 cup vegetable broth
  • Juice of lemon or lime
  • 1/3 cup sliced cherry or grape tomatoes
  • 1 to 2 tbsp chopped cilantro
  • 1 to 2 tbsp sliced scallions


  1. In a large pan or pot, add onions, oil and salt. Cook for 7 min on medium heat.
    Add mushrooms and tofu, cook another 7 min stirring halfway (careful not to
    break up tofu).
  2. Add bell peppers, cook around 3 to 5 min until peppers start to soften. Add
    garlic cloves, cook for 1 min. Add coconut milk, red curry paste, ginger paste,
    garlic powder, curry powder, sambal oelek and vegetable broth. Stir well.
  3. Cook at a gentle simmer for around 5 min. Add the Palmini noodles, cook for
    another 3 min until the broth is slightly thickened and peppers are tender.
  4. Stir in the lemon or lime juice, tomatoes, serve. Taste and season with more
    garlic powder and citrus if desired. Top with cilantro and scallions.

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