Gluten Free Vegan Khao Soi

Total time1 hr

Prep time25 min

Cook time35 min

This bowl of Vegan Khao Soi layers deep, coconut-based curry broth over tender rice noodles, finished with a crown of crispy fried noodles for crunch in every bite. Seared tofu cubes turn deep golden in the pot before soaking up the rich red curry paste, turmeric, and coconut milk broth, giving you a hearty, protein-packed base. Fresh lime juice and a touch of coconut sugar balance the spice, while tangy pickled mustard greens and thinly sliced shallots add brightness on top. Since rice noodles carry the dish from broth to garnish, this one naturally lands as a satisfying, noodle-forward option for a gluten free table. Finish with cilantro and a drizzle of chili oil if you like extra heat, and you've got a bowl that's every bit as craveable as the takeout version.

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Ingredients

4 servings

For the tofu

14 oz extra-firm tofu, pressed and cut into 1-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu Wildwood Organic Extra Firm Tofu
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2 tbsp neutral oil (such as canola oil or avocado oil)
1 tbsp tamari

For the crispy noodles

4 oz dried egg-free flat rice noodles (medium width, about ¼ inch)
¼ cup neutral oil, for frying

For the broth

2 tbsp neutral oil
3 tbsp red curry paste
1 tbsp curry powder
½ tsp ground turmeric
2 cans (13.5 oz each) full-fat coconut milk
2 cups vegetable broth
2 tbsp tamari
1 tbsp coconut sugar
1 tbsp fresh lime juice

For serving

12 oz dried egg-free flat rice noodles (medium width), for serving
½ cup pickled mustard greens, roughly chopped
2 shallots, thinly sliced
1 lime, cut into wedges
¼ cup fresh cilantro leaves (optional)
2 tbsp chili oil or chili flakes (optional)

Instructions

1
Press the tofu for at least 15 minutes, then cut into 1-inch cubes and pat dry with paper towels. Heat 2 tbsp neutral oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pot. Flip and cook for another 2–3 minutes, until golden on the second side. Drizzle with 1 tbsp tamari, toss to coat, and cook for 30 seconds more until the tamari is absorbed. Transfer the tofu to a plate and set aside.
2
While the tofu cooks, soak 4 oz of the rice noodles in cold water for 10 minutes, then drain. Heat 1/4 cup neutral oil in a small saucepan or skillet over medium-high heat until shimmering. Add the drained noodles in small loose bundles and fry for 1–2 minutes, turning once with tongs, until puffed, crisp, and lightly golden. Transfer to a paper-towel-lined plate and set aside.

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