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Thai Red Curry Tofu

Thai Red Curry Tofu

Thai red curry tofu is a quick, easy and healthy dinner you can make in about 30 minutes. The store bought red curry paste adds tons of flavor with basically no effort. You can use the Thai Kitchen red curry paste they sell at most grocery stores in the Asian section, or you can use Maesri red curry paste, which you can get on amazon or at most Asian markets (this is my preference).

You can customize this curry too with thinly sliced chicken breast or pork if you prefer a meat option. Potatoes, sweet potatoes, zuchinni, or baby corn would work as other veggies in this. It is served over hot rice (see my tips here on making great rice on the stove top).

For the tofu here, I lightly pan fried firm tofu that I seasoned with salt, pepper, white pepper, and garlic powder to add some additional flavor and texture. You could use the tofu straight out of the container if you want an easier meal. You can also use any kind of tofu. Silken would be good in this too!

Fried Tofu

When tasting the dish, you can add a dash of fish sauce, lime juice, and brown sugar to balance it out.

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Thai Red Curry Tofu

Quick and healthy red curry tofu with veggies over rice.
Course Main Course
Cuisine Thai
Keyword Main Dish, Vegetable
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 package firm tofu or any tofu you like
  • 3 tbsp oil for frying tofu
  • salt, pepper, white pepper and garlic powder for sprinkling on tofu before frying
  • 2-3 carrots sliced into thick ovals
  • 1 bunch broccoli or broccolini
  • 3-6 tbsp red curry paste really depends on which brand you use so start with 1-2 tbsp and adjust according to taste
  • 3 14oz cans coconut milk
  • fish sauce, brown sugar and lime juice for adjusting seasoning and serving

Instructions

  • Cut the tofu into squares and dry with paper towels. Sprinkle with a bit of the seasonings. Heat a skillet with the oil over medium. Add the tofu and fry until lightly golden on all sides. Drain on paper towels.
  • If you are using veggies that need a while to cook like carrots and potatoes, add those to a sauce pan with the coconut milk and curry paste whisked together. Simmer until the veggies are just getting tender and then add the remaining veggies that you want only slightly cooked. Add the tofu as well.
  • Simmer for a few minutes until the broccoli is bright green but still relatively firm. Taste the broth and add fish sauce, brown sugar and lime juice as necessary until it tastes good. Also adjust the salt if needed.
  • Serve over hot white rice.
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