Tofu Thai Red Curry
If you like Thai red curry, then you've got to try this tofu Thai red curry recipe. An incredibly hearty and satisfying meal served with rice.
Equipment
Ingredients
- 1 1/2 14 ounce blocks extra-firm tofu, drained and pressed*
- 3 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 3 tablespoons potato starch, or arrowroot starch
- 1 shallot, minced
- 1 teaspoon fresh grated ginger
- 3 tablespoons red curry paste
- 2 teaspoons each ground cumin and ground ginger
- 1 teaspoon each: paprika, garlic powder, onion powder, cayenne pepper (less for less spicy version)
- 3 tablespoons low-sodium soy sauce
- 1/2 lime, juiced
- 1/2 teaspoon sugar
- 1 15 ounce can coconut milk, full fat preferred
- Sliced scallions and chopped cilantro, for garnish
- Cooked rice, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with a rimmed cooling rack. This helps all sides of the tofu get nice and crispy!
- Tear the tofu into bite-size nugget pieces. Toss with 2 tablespoons of olive oil, salt, and starch, tossing well until coated but taking care not to crumble the tofu. Alternatively, you can cube the tofu. Place in the oven and bake for 15 minutes, then flip and cook another 10 minutes.
- In a large skillet, heat the remaining tablespoon of olive oil. Add the shallot and ginger and cook, stirring often, until lightly browned, about 5 minutes.
- Add the curry paste and the spices (cumin, ginger, paprika, garlic powder, onion powder, cayenne pepper) and cook another minute, stirring constantly to toast. Add the soy sauce, lime, sugar, and coconut milk. Whisk together until very smooth, then reduce heat to low and cook until thick and slightly reduced, about 10 minutes.
- Add the cooked tofu to the sauce and stir to coat. Cook another minute or two until heated through. Serve with cooked rice and garnish with scallions and cilantro.
Notes
*Because the tofu cooks down so much, 1 block isn't enough for 4 people. I add in another 1/2 block, but you can also do the full two blocks. If you want a really sauce bowl, then another another 2 tablespoons of curry paste and another jar of coconut milk.
Nutrition
Serving: 1servingCalories: 353kcalCarbohydrates: 12gProtein: 4gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 887mgPotassium: 368mgFiber: 1gSugar: 2gVitamin A: 1776IUVitamin C: 5mgCalcium: 48mgIron: 4mg