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Tofu Red Curry
www.theconsciousplantkitchen.comAn easy vegan Thai curry made with Tofu and vegetables cooked in a creamy red curry coconut sauce.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/tofu-red-curry/ or scan the QR code here ➡️
Servings: 8 people
Calories: 317kcal
Ingredients
- 1 block Extra Firm Tofu 14 oz, 400g
- 1 tablespoon Cornstarch
- 1 tablespoon Olive Oil
- ¼ teaspoon Garlic Powder
- ½ teaspoon Salt
Red curry
- 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
- ½ cup Canned Coconut Cream optional, to boost creaminess
To serve - per plate
- 1 cup Coconut Rice Recipe
- 2 tablespoons Cilantro
- 1 pinch Chili Flakes
Instructions
Prepare the tofu
- 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.
- 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.
- In a mixing bowl, combine oil, cornstarch, garlic powder, and salt.
- Preheat oven to 400°F (200°C).
- Stir in the tofu pieces to evenly coat with the mixture.
- 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.
- 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.
Curry Sauce
- Heat a large skillet or medium saucepan over medium-high heat.
- 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.
- 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.
- 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.
- Add bell pepper strips, broccoli florets, and green beans and cook for 3-5 minutes or until the vegetables are cooked.
- 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.
- Remove from heat and stir in basil Thai leaves and lime juice.
- Season with extra salt or chili flakes if needed.
Storage
- Store in the fridge in a sealed container for 3-4 days or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 448mg | Potassium: 140mg | Fiber: 3g | Sugar: 35g | Vitamin A: 241IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg