Tofu Red Curry
An easy vegan Thai curry made with Tofu and vegetables cooked in a creamy red curry coconut sauce.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 block Extra Firm Tofu (14 oz, 400g )
- 1 tablespoon Cornstarch
- 1 tablespoon Olive Oil
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 2 tablespoons Coconut Oil
- 5 tablespoons Red Curry Paste
- 2 large Garlic Cloves (crushed)
- 1 teaspoon Fresh Grated Ginger
- 1 cup Vegetable Broth
- 1 large Red Bell Pepper (cut into stripes)
- 1 cup Broccoli (cut into tiny florets)
- 8 oz Green Beans (trimmed, cut into 2" pieces)
- 1 can Canned Coconut Milk (full fat (14 oz))
- 2 teaspoons Soy Sauce
- 1 tablespoon Brown Sugar
- 6 Kaffir Lime Leaves
- 1-2 tablespoons Lime Juice
- 12 Thai Basil Leaves
- 1/2 cup Canned Coconut Cream (optional, to boost creaminess)
- 1 cup Coconut Rice Recipe
- 2 tablespoons Cilantro
- 1 pinch Chili Flakes
Instructions
- 1
Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set it aside for 30 minutes to release all the tofu moisture.
- 2
Cut the tofu block into cubes of (about 4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu to mimic the texture of chicken. Set aside.
- 3
In a mixing bowl, combine oil, cornstarch, garlic powder, and salt.
- 4
Preheat oven to 400°F (200°C).
- 5
Stir in the tofu pieces to evenly coat with the mixture.
- 6
Line the tofu pieces on a baking tray covered with parchment paper - make sure the tofu pieces are well spread and don't touch each other.
- 7
Bake for 30 minutes, flipping halfway until crispy. You can also cook the tofu in an air fryer at 400°F (200°C) for 12 minutes.
- 8
Heat a large skillet or medium saucepan over medium-high heat.
- 9
Over medium heat, melt coconut oil, then stir red curry paste, garlic, fresh ginger, and cook over low heat until it looks dry and fragrant - about 1-2 minutes.
- 10
Stir in the vegetable stock, stir to combine the paste evenly into the stock. Let it simmer for 3 minutes until the sauce has reduced by half.
- 11
Add in coconut milk, kaffir lime leaves, brown sugar, and soy sauce. Stir to combine well and bring to a simmer. Cook and stir often, for 6-8 minutes or until the sauce thickens to your liking.
- 12
Add bell pepper strips, broccoli florets, and green beans and cook for 3-5 minutes or until the vegetables are cooked.
- 13
Toss the crispy tofu in the sauce until coated and add coconut cream if desired. Keep cooking for a few minutes until the tofu is flavored by the sauce - about 2 minutes.
- 14
Remove from heat and stir in basil Thai leaves and lime juice.
- 15
Season with extra salt or chili flakes if needed.
- 16
Store in the fridge in a sealed container for 3-4 days or freeze for up to 3 months.