Red Curry with Tofu

Red curry with tofu Trey and I have a regular thai spot. We go probably about once a week and the owner knows our order as soon as he sees either of us. It’s kind of nice. Our order? Two orders of red curry with tofu. That’s us. And although we have no intention of cutting back on our weekly take-out habit, I just love messing around in the kitchen so learning to make my own favorite homemade version is a priority to me.

Red curry with tofuMy version is, as usual, not exactly traditional. It is a little bit spicier and a little less sweet than the take-out version. Plus I like to use different vegetables. My least favorite part of red curry is the green (or long) beans so when I make it myself I get to leave that out. That’s the magic of home cooking, you get to make it how you like it.

Red curry ingredientsRed Curry with Tofu, serves 2-3

1 red bell pepper
6-8 baby carrots (or 2 regular, I bought baby for snacking later)
2/3 cup uncooked rice (white, brown, or wild all work)
3 cloves garlic
1 1/2 tablespoons red curry paste
1 tablespoon olive oil
1 teaspoon sesame oil
1/2 teaspoon fish sauce
1/2 teaspoon soy sauce
1 teaspoon brown sugar or maple syrup
1/4 teaspoon red pepper flakes (optional)
1 can (13.6 oz.) coconut milk
1/2 cup water
14 oz. extra firm tofu
2 tablespoons cilantro
1 lime for garnish

First chop up the bell pepper and carrots. Mince the garlic. In a large pot toast the red curry paste over low/medium heat just until fragrant (1-2 minutes). Turn the heat up to medium and add in the vegetables and 1 tablespoon olive oil. Cook until the bell pepper becomes bright red (2-3 minutes). Pour in the coconut milk (it will be part solid/paste and part watery, in case you’ve never used it before. Don’t be alarmed!), sesame oil, fish sauce, soy sauce, brown sugar and red pepper flakes (if using). Stir to combine well.

While you’re working on the curry part don’t forget to cook the rice. I like to use a rice cooker, because I’m pretty lazy. Check the package of your rice for instructions (the amount of water you add may depend on the type of rice you use).Baked tofuDrain the tofu from the package. Place on a plate lined with paper towels. Place another paper towel and plate on top of the tofu block. Place a heavy can or book over the top of the top plate. This will help the tofu to drain even more. After 5 minutes remove the tofu from the paper towels and slice into small cubes. Place in a zip lock bag with 2 teaspoons of corn starch or arrow root powder and give this a light shake. This is the vegetarian version of Shake n’ Bake. Now bake the tofu at 375° for 15-20 minutes. Red curry with tofu Once the rice is cooked, the tofu is baked and the curry is piping hot dish everything out onto large plates (with a lip) or large bowls. Sprinkle on a little chopped cilantro and serve with a lime wedge or two. I like to squeeze the lime over the curry before eating. But then again, I’m a citrus freak. Enjoy! xo. Emma

Red Curry with Tofu

Ingredients

  • 1 red bell pepper
  • 6-8 baby carrots or 2 regular, I bought baby for snacking later
  • 2/3 cup uncooked rice
  • 3 cloves garlic
  • 1 1/2 tablespoons red curry paste
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon soy sauce
  • 1 teaspoon brown sugar or maple syrup
  • 1/4 teaspoon red pepper flakes optional
  • 1 can 13.6 oz. coconut milk
  • 1/2 cup water
  • 14 oz. extra firm tofu
  • 2 tablespoons cilantro
  • 1 lime for garnish

Instructions

  1. First chop up the bell pepper and carrots. Mince the garlic. In a large pot toast the red curry paste over low/medium heat just until fragrant (1-2 minutes). Turn the heat up to medium and add in the vegetables and 1 tablespoon olive oil. Cook until the bell pepper becomes bright red (2-3 minutes). Pour in the coconut milk (it will be part solid/paste and part watery, in case you’ve never used it before. Don’t be alarmed!), sesame oil, fish sauce, soy sauce, brown sugar and red pepper flakes (if using). Stir to combine well.
  2. While you’re working on the curry part don’t forget to cook the rice. I like to use a rice cooker, because I’m pretty lazy. Check the package of your rice for instructions (the amount of water you add may depend on the type of rice you use).
  3. Drain the tofu from the package. Place on a plate lined with paper towels. Place another paper towel and plate on top of the tofu block. Place a heavy can or book over the top of the top plate. This will help the tofu to drain even more. After 5 minutes remove the tofu from the paper towels and slice into small cubes. Place in a zip lock bag with 2 teaspoons of corn starch or arrow root powder and give this a light shake. This is the vegetarian version of Shake n’ Bake. Now bake the tofu at 375° for 15-20 minutes.
  4. Once the rice is cooked, the tofu is baked and the curry is piping hot dish everything out onto large plates (with a lip) or large bowls. Sprinkle on a little chopped cilantro and serve with a lime wedge or two. I like to squeeze the lime over the curry before eating.

Note: If you want to enjoy this as part of the Weekday Weekend Challenge be sure to serve with brown rice or another whole grain option and use maple syrup in place of brown sugar.

Credits // Author and Photography: Emma Chapman

  • I did it and it was sooooo gooood!!! Love it!!! Thanks for sharing!!!!

  • My husband made this for dinner tonight and it was delish! We doubled the curry past because we love spice and we doubled the soy sauce and omitted the fish sauce since we are vegetarians. So good!

  • Just made this for din and it was super easy (a must) and delish. Next time I’ll load up on veggies more, but otherwise perfect. Thanks!

  • I am so thankful that you used baked tofu and have excellent directions on how to achieve it! I cannot wait to try this. Thank you!

  • I’m thai haha I can assure you that the place you go to is holding back the spice. My mom puts in a handful of thai chili.

  • Nice! Think it would turn out without the fish sauce, or have any suggestions on a replacement to make the recipe vegetarian? Otherwise it looks delish!

  • Such colorful dish! Looks scrumptious despite of not being a very tofu-fan

  • Oh, I love red curry! I have a good Thai friend and she thought me how to make it! Thanks for reminding me to do it soon!

  • That looks so delicious!

    http://talisatalksbeauty.blogspot.co.uk/2013/12/christmas-gift-guide-for-her.html

  • yum! I love tofu but its a hard ingredient to incorporate into dishes this is a fantastic option! thanks for sharing another great recipe! xx. gigi. www.gigikkitchen.com

  • red curry is my FAVORITE!!! the great thing about doing it at home is you can veganize it 🙂 a lot of places use fish flakes or oil in the process of making the curry (so sad) so this eliminates any questions! and brings out more of the yummy veggie flavors! amazing recipe i will have to try. xo
    Rach

  • Tofu! Perfect. I love curry, but it is hard to find a tofu recipe this perfect. So thanks! Also, happy holidays!

    xo, Juliette Laura
    http://juliettelaura.blogspot.com

  • I’ve really loved making curry at home recently too! I’m always afraid to make tofu at home, but you’re inspiring me to branch out and try making a curry with it.

  • MMmmmm sounds so good! I love a good veggie curry every now and again!

    Lulu xx

    www.luluslittlewonderland.blogspot.com

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