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
- 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.
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