Name: Vegan Thai Red Tofu Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: thai
Ingredients: 1 block firm tofu; 2 tbsp cornstarch; 2 tbsp vegetable oil; 3 tbsp Thai red curry paste; 1 can (13.5 oz) coconut milk; 1 cup vegetable broth; 3 cloves garlic, minced; 1-inch piece ginger, grated; 1 small onion, chopped; 1 bell pepper, sliced; 1 carrot, julienned; 1 small zucchini, sliced; 1/2 cup baby corn; 1/2 cup bamboo shoots; 2 tbsp soy sauce or tamari; 1 tbsp maple syrup or brown sugar; 1 tbsp lime juice; 1/4 cup fresh basil or Thai basil; Cilantro (optional, for garnish); Cooked jasmine rice or rice noodles (for serving)

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Short Description

Vegan Thai Red Tofu Curry is a delicious, aromatic dish packed with bold flavors and wholesome ingredients. This creamy curry features crispy tofu, vibrant vegetables, and a luscious coconut-based red curry sauce that brings together the perfect balance of spice, sweetness, and umami. Easy to prepare and customizable, it’s a comforting meal that pairs beautifully with steamed rice or noodles.

Why You’ll Love This Recipe

Rich and Flavorful – The combination of Thai red curry paste, coconut milk, and fresh herbs creates an irresistible depth of flavor.
Plant-Based and Nutritious – Tofu provides a high-protein base, while vegetables add essential vitamins and minerals.
Quick and Easy – This dish comes together in under 40 minutes, making it ideal for weeknight dinners.
Customizable – Swap out vegetables or adjust the spice level to suit your taste preferences.
Dairy-Free and Gluten-Free – Perfect for those with dietary restrictions, yet satisfying for everyone.

Ingredients

Firm tofu
Cornstarch
Vegetable oil
Thai red curry paste
Coconut milk
Vegetable broth
Garlic
Ginger
Onion
Bell peppers
Carrots
Zucchini
Baby corn
Bamboo shoots
Soy sauce or tamari
Maple syrup or brown sugar
Lime juice
Fresh basil or Thai basil
Cilantro (optional)
Cooked jasmine rice or rice noodles (for serving)

Directions

Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into bite-sized cubes and toss with cornstarch to help achieve a crispy texture.
Crisp the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
Sauté Aromatics: In the same pan, add a bit more oil if needed. Sauté minced garlic, grated ginger, and chopped onion until fragrant and translucent.
Cook the Vegetables: Add the sliced bell peppers, carrots, zucchini, baby corn, and bamboo shoots. Stir-fry for a few minutes until they begin to soften.
Incorporate the Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes to enhance its flavor.
Add Liquids: Pour in the coconut milk and vegetable broth. Stir well to combine everything evenly.
Season the Curry: Add soy sauce (or tamari for gluten-free), maple syrup (or brown sugar), and lime juice. Let the mixture simmer for 10-15 minutes until the vegetables are tender.
Return the Tofu: Add the crispy tofu back into the pan and mix gently to coat with the curry sauce.
Garnish and Serve: Turn off the heat and sprinkle with fresh basil or Thai basil. Garnish with cilantro if desired. Serve hot with jasmine rice or rice noodles.

Variations

Protein Swap: Use chickpeas or tempeh instead of tofu for a different texture and protein source.
Spice Adjustment: Add more or less Thai red curry paste depending on your spice tolerance.
Vegetable Choices: Swap or add vegetables like mushrooms, spinach, eggplant, or snap peas.
Nutty Flavor: Stir in a spoonful of peanut butter for a richer, nutty taste.
Creamier Texture: Use full-fat coconut milk for a richer consistency or light coconut milk for a lower-calorie option.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of coconut milk or broth if needed. Alternatively, reheat in the microwave in 30-second intervals until hot.

FAQs

Can I use a different protein instead of tofu?

Yes! Chickpeas, tempeh, or seitan are great alternatives.

How can I make this curry less spicy?

Use less Thai red curry paste or opt for a mild variety. You can also add more coconut milk to mellow the heat.

What’s the best way to press tofu?

Wrap the tofu block in a clean kitchen towel and place a heavy object (like a pan or canned goods) on top for 15-20 minutes.

Can I use store-bought Thai red curry paste?

Yes, store-bought curry paste works well. Look for authentic Thai brands for the best flavor.

What kind of coconut milk should I use?

Full-fat coconut milk gives a rich, creamy texture, but you can use light coconut milk for a lower-calorie option.

Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce, it’s entirely gluten-free.

What vegetables work best in this curry?

Bell peppers, carrots, zucchini, baby corn, bamboo shoots, and snap peas are great choices.

Can I make this ahead of time?

Yes! The flavors deepen over time, making it a great make-ahead meal. Store in the fridge and reheat when ready to serve.

What can I serve with this curry?

Jasmine rice, basmati rice, or rice noodles pair wonderfully with this dish.

Can I add more protein?

Yes! Consider adding edamame, lentils, or even a handful of cashews for extra protein and crunch.

Conclusion

Vegan Thai Red Tofu Curry is a vibrant, flavorful, and satisfying dish that’s perfect for any occasion. With its rich coconut curry base, crispy tofu, and colorful vegetables, this recipe is sure to become a favorite in your kitchen. Whether you enjoy it with rice or noodles, it’s a nourishing, plant-based meal that’s easy to prepare and full of authentic Thai flavors. Try it today and enjoy a delicious homemade curry that’s both wholesome and indulgent!

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