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Vegan Thai Red Tofu Curry


  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Vegan Thai Red Tofu Curry is a flavorful, creamy dish featuring crispy tofu, vibrant vegetables, and a rich coconut-based red curry sauce. Easy to make, dairy-free, and gluten-free, it’s perfect for a quick and comforting meal.


Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate the Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes to enhance its flavor.
  6. Add Liquids: Pour in the coconut milk and vegetable broth. Stir well to combine everything evenly.
  7. 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.
  8. Return the Tofu: Add the crispy tofu back into the pan and mix gently to coat with the curry sauce.
  9. 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.

Notes

  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: thai

Keywords: Vegan Thai curry, red tofu curry, coconut curry, plant-based Thai recipe, gluten-free curry