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Thai Red Curry Tofu

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


  • 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


  • 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.
Keyword Main Dish, Vegetable