Thai Red Tofu Curry
The exquisite world of Thai cuisine with my Thai Red Tofu Curry. Experience a symphony of flavors, where tender tofu meets vibrant vegetables in a luscious red curry sauce. Every spoonful is a journey to the heart of Thailand, promising a perfect balance of spice, creaminess, and freshness in every bite.
Simple & Professional Tasty Recipes
Ingredients for 4 Servings
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400g firm tofu, cubed
2 tablespoons red curry paste
400ml coconut milk
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
200g baby corn, halved
1 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro leaves, for garnish
Cooked jasmine rice, for serving
Total Time
Goes Great with
Method
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- Prepare the Tofu:
- Press the tofu to remove excess moisture. Cut it into cubes and pan-fry in a bit of oil until golden brown on all sides. Set aside.
- Prepare the Curry Base:
- In a large pan or wok, heat the vegetable oil over medium heat. Add the red curry paste and minced garlic. Stir-fry for a minute until fragrant.
- Add Vegetables:
- Add the sliced red and yellow bell peppers, zucchini, baby corn, and onion to the pan. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
- Add Tofu and Coconut Milk:
- Add the pan-fried tofu cubes to the vegetables. Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine all the ingredients.
- Simmer and Season:
- Let the curry simmer over medium-low heat for 10-15 minutes, allowing the flavors to meld together. Squeeze in the lime juice and adjust the seasoning with more soy sauce or sugar if needed.
- Serve:
- Serve the Thai Red Tofu Curry over cooked jasmine rice. Garnish with fresh cilantro leaves.
Pro Tips- Tofu Texture: For a firmer texture, freeze the tofu overnight, then thaw and press it before cubing and pan-frying.
- Vegetable Choices: Feel free to customize the vegetables with your favorites like mushrooms, bamboo shoots, or spinach.
- Spice Level: Adjust the amount of red curry paste according to your spice preference; start with a little and add more if desired.
- Coconut Milk: Use full-fat coconut milk for a creamier texture and richer flavor.
- Prepare the Tofu:
Notes
Calories per Serving:
Approximately 350 kcal per serving. Immerse yourself in the enchanting flavors of Thailand with my Thai Red Tofu Curry, where every bite tells a tale of aromatic spices and culinary mastery.
Goes Great with
2 hours
