Red Curry Tofu Cabbage Ramen Noodles

This Red Curry Tofu Cabbage Ramen Noodles recipe is the perfect, easy weeknight dinner! Crumbled tofu and shredded green cabbage are sautéd in a mild red curry soy sauce then tossed with gluten-free ramen noodles for the best 30 minute meal.

I am always looking for quick and easy meals during the busy week days. My usual go-to is pasta of some kind because it cooks quickly and you can make so many different meals with it. This time I wanted to create an easy and flavorful vegan ramen noodle recipe. These ramen noodles checked all the boxes and was such a cozy, comforting meal.

Recipe Ingredients

Ramen noodles. Thank goodness for gluten-free ramen noodles! This puts all the noodle bowls back on the menu 😉 They make a few different kinds, I used the millet and brown rice ramen noodles in this recipe.

Tofu. Extra firm tofu for this recipe. I like to purchase the tofu pre-pressed to save on meal prep time, but if you can’t find it at your grocery store, just factor in the time to drain and press the liquid out of the tofu prior to cooking.

Green cabbage. You will need about 1/2 head of green cabbage to equal 4 cups of shredded cabbage. You may buy pre-shredded cabbage, however, I find that purchasing a head of cabbage and shredding your own is much fresher and flavorful. Here’s a helpful post on how to shred your own cabbage:

Sesame oil. Sesame oil is used to sauté the tofu and cabbage and is also used in the red curry soup sauce. I recommend using a high quality sesame oil.

Green onions. Sliced green onions are optional to use as a garnish on top, but I do recommend including them for an additional flavor profile.

Red Curry Soy Sauce

Red curry paste. You will need 2 teaspoons of gluten-free red curry paste for the sauce. I prefer mild red curry sauce made with dried red chili, lemongrass, garlic, shallot, salt, kaffir lime, corander, cumin, and galangal (a spice from the ginger family).

Liquid aminos/Tamari soy sauce. Regular soy sauce is NOT gluten-free, so I like to use liquid aminos, which tastes just like soy sauce, or you may use gluten-free soy sauce known as Tamari soy sauce.

Sesame oil. One teaspoon of sesame oil is used in the sauce. Again, try to use a high quality sesame oil.

Maple syrup. Add a touch of natural sweetness to this red curry sauce with pure maple syrup.

Rice vinegar. Rice vinegar is made from fermented rice and most rice vinegar is gluten-free, however, it’s important to read the food label as some brands may add ingredient that are not gluten-free.

Minced garlic. I like to use pre-minced garlic that I keep in my refrigerator because I use it so often, but feel free to mince your own clove of garlic. You will need 1 teaspoon of jarred minced garlic, which is about 2 cloves of garlic.

Ginger. I used dried ginger for this recipe, but you could also use fresh ginger. You may want to add a little more ginger if you’re using fresh ginger as dried ginger has a stronger, more concentrated flavor.

How To Make This Recipe

Make the red curry soy sauce first. Whisk together all of the sauce ingredients in a small bowl or measuring cup.

Next, crumble the tofu in a medium-sized bowl with your hands. Add 3 tablespoons of the red curry sauce to the bowl with the tofu and stir to coat the tofu in the sauce. Let the tofu marinate while you boil a pot of water and shred the cabbage.

Bring a large pot of water to a boil. Wash and shred the cabbage in thin strips/pieces and set aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon of sesame oil and then add the tofu to the skillet. Toss occasionally to allow for even cooking.

Cook the ramen noodles according to package directions. While those are cooking, add the cabbage to the skillet with the tofu. Toss and let it saute until the noodles are done.

Drain and rinse the noodles. When the tofu is starting to look golden and crispy, add the rest of the sauce to the skillet and then toss in the noodles. Cook an additional 5 minutes or so and then serve immediately. Garnish with sliced green onions if desired.

Why You’ll Love These Ramen Noodles

Quick & Easy. This dish is a 30 minute meal! It’s so easy and makes the perfect dinner on busy weeknights. There’s minimal ingredients and prep work.

High in protein. By using tofu, this recipe is high in protein but also affordable.

Better than take out. Making your own ramen noodles at home is a healthier option and you know exactly what ingredients are used.

Super flavorful. The red curry soy sauce is so flavorful and pairs perfectly with the tofu and cabbage.

Recipe Tips

If you prefer more sauce, simply double the red curry soy sauce recipe. Be mindful of the flavor, however. If you add more sauce there will be a stronger red curry flavor.

Slice the cabbage thin for quicker cooking.

If the ramen noodles are done before the tofu is nice and crispy, drain and rinse them a couple of times to keep them from sticking together, then reheat the noodles in the pan tossed with the tofu.

Feel free to add some vegetable broth if you prefer ramen noodles as more of a soup dish. If you do that, I suggest adding maybe 1-2 cups of broth to the skillet with the tofu and allowing the sauce flavors to infuse the broth. Keep in mind the tofu won’t be crispy if you do add broth.

Let me know what you think about this Red Curry Tofu Cabbage Ramen Noodles recipe down below in the comments section as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover an easy, weeknight noodle bowl recipe. Be sure to tag me on Instagram, Facebook, or Pinterest if you make this dish!

More Noodle Bowls To Try

Print