Red Thai Tofu Curry
Red Thai Tofu Curry
Ingredients
For the Crispy Tofu
- 14 ounces firm or extra-firm tofu, pressed and cubed into 1/2-inch pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Silken Tofu Base
- 12 ounces silken tofu, broken into pieces
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Curry
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red Thai curry paste
- 13.5 fluid ounces full-fat coconut milk, canned
- 1 red bell pepper, sliced
- 4 cups bok choy, chopped
- 2 cups white rice, cooked, for serving
For Garnish
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cashews, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400
- 2
In a medium bowl, combine the cubed firm tofu with cornstarch, soy sauce, sesame oil, and black pepper. Toss gently until the tofu is evenly coated. Spread the tofu in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Bake the crispy tofu for 20-25 minutes, flipping halfway through, until golden brown and crispy. Set aside.
⏱️ 25 min•🌡️ 400
- 4
While the tofu bakes, prepare the silken tofu base. In a separate bowl, combine the broken silken tofu pieces, cornstarch, and black pepper. Use an immersion blender or transfer to a regular blender and blend until completely smooth and creamy. Set aside.
⏱️ 5 min
- 5
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the minced ginger and sauté for 1 minute until fragrant.
⏱️ 2 min
- 6
Stir in the red Thai curry paste and cook for another 2 minutes, stirring constantly to bloom the spices.
⏱️ 2 min
- 7
Pour in the full-fat coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
⏱️ 3 min
- 8
Add the sliced red bell pepper to the simmering curry and cook for 3-5 minutes until slightly tender-crisp.
⏱️ 5 min
- 9
Stir in the blended silken tofu mixture. Continue to simmer for 2-3 minutes, stirring occasionally, until the curry has thickened and is creamy.
⏱️ 3 min
- 10
Add the chopped bok choy and cook for 2-3 minutes, or until wilted.
⏱️ 3 min
- 11
Gently fold in the crispy baked tofu pieces.
⏱️ 1 min
- 12
Serve the Red Thai Tofu Curry hot over cooked white rice. Garnish with fresh lime wedges, chopped cilantro, and chopped cashews.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Thai Tofu Curry
Ingredients
For the Crispy Tofu
- 14 ounces firm or extra-firm tofu, pressed and cubed into 1/2-inch pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Silken Tofu Base
- 12 ounces silken tofu, broken into pieces
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Curry
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red Thai curry paste
- 13.5 fluid ounces full-fat coconut milk, canned
- 1 red bell pepper, sliced
- 4 cups bok choy, chopped
- 2 cups white rice, cooked, for serving
For Garnish
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cashews, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400 - 2
In a medium bowl, combine the cubed firm tofu with cornstarch, soy sauce, sesame oil, and black pepper. Toss gently until the tofu is evenly coated. Spread the tofu in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Bake the crispy tofu for 20-25 minutes, flipping halfway through, until golden brown and crispy. Set aside.
⏱️ 25 min•🌡️ 400 - 4
While the tofu bakes, prepare the silken tofu base. In a separate bowl, combine the broken silken tofu pieces, cornstarch, and black pepper. Use an immersion blender or transfer to a regular blender and blend until completely smooth and creamy. Set aside.
⏱️ 5 min - 5
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the minced ginger and sauté for 1 minute until fragrant.
⏱️ 2 min - 6
Stir in the red Thai curry paste and cook for another 2 minutes, stirring constantly to bloom the spices.
⏱️ 2 min - 7
Pour in the full-fat coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
⏱️ 3 min - 8
Add the sliced red bell pepper to the simmering curry and cook for 3-5 minutes until slightly tender-crisp.
⏱️ 5 min - 9
Stir in the blended silken tofu mixture. Continue to simmer for 2-3 minutes, stirring occasionally, until the curry has thickened and is creamy.
⏱️ 3 min - 10
Add the chopped bok choy and cook for 2-3 minutes, or until wilted.
⏱️ 3 min - 11
Gently fold in the crispy baked tofu pieces.
⏱️ 1 min - 12
Serve the Red Thai Tofu Curry hot over cooked white rice. Garnish with fresh lime wedges, chopped cilantro, and chopped cashews.
⏱️ 1 min