Vegan Thai Red Curry Tofu
A gorgeous, refreshing, light bowl of crispy tofu in a Vegan Thai red curry sauce, garnished with cilantro, green onions, and lime. Load your tofu on top of a pillow of fluffy Jasmine or Basmati rice to round out this delicious plant-based meal.
Tofu - a food that divides the world. But why? Some don’t like the taste, others don’t like the texture. Whatever the reason, they’ve never tried this tofu. Crispy, light, and coated with a beautiful warm Thai red curry sauce. Forget the gummy, flavourless tofu you’ve been served before. Whip this recipe up for yourself and see just how delicious it can be.
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Before We Get Started
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
Ingredients
1 Onion
1.5 tbsp. Garlic-Ginger Paste
Or use 3 cloves of fresh garlic and a thumb-sized piece of ginger
1 Head of Bok Choy
1 Bell Pepper
1 Lime
1 Green Onion
1 Block of Tofu
1 tbsp. of Neutral Oil
Vegetable or Canola
1 tsp. of Garlic Powder
1/2 tsp. Chili Powder
1/2 tsp. Paprika
2 tbsp. Corn Starch
1 cup Rice
Jasmine or Basmati
1 Package of Red Thai Curry Paste
1/2 Can of Coconut Milk
Cilantro
Video
Recipe
In a clean kitchen towel, wrap your tofu up tightly and press gently to help release any water from the tofu. Let it sit, wrapped for 10 minutes.
Finely slice your onion and your bok choy. Slice your green onion and cut the lime into quarters. Pick some cilantro leaves from the bunch.
Unwrap your tofu, and dice into medium-sized chunks.
In a big bowl, combine the tofu, neutral oil, garlic powder, chili powder, paprika, cornstarch, a nice pinch of salt and some fresh-ground black pepper. Stir with a fork to coat the tofu.
Place a sieve over a medium-sized pot. Put your rice inside the sieve, and run it under cold water. Agitate the rice under the cold water with your hands until the water runs clear. Place the rice inside the pot, and fill with cold water so that the water is approximately 1.5 inches over the top of the rice.
Put a lid on the pot of rice, and place over high heat. Once the rice has come to a boil, remove the lid, reduce the heat to low (a simmer), and add a big pinch of salt.
Give the rice a taste after 6-7 minutes to see whether it’s cooked. Once cooked, dump the cooked rice into the sieve again to drain the rice of any excess water, place the sieve over the pot, and put to the side.
While the rice is cooking, place two medium-sized pans over medium-high heat. In one pan, add 3 tbsps of oil. In the other pan, just add 1 tbsp of oil.
Once the pans have come to temperature, add the tofu to the pan with more oil, and the onion to the pan with less oil. Season the onion with salt and pepper, and cook for 2-3 minutes or until translucent.
Flip the tofu every once in a while to make sure each side is golden brown.
Add the garlic-ginger paste, bok choy, and bell pepper to the pan with the onion. Stir and cook for 2 minutes.
Add your Thai red curry paste, and cook for 1-2 minutes, then add the 1/2 can of coconut milk. Stir to combine then turn off the heat.
Add the tofu to the pan with the vegetable and sauce once golden brown and toss to coat the tofu in the sauce.
Serve with rice and garnish with green onion, cilantro, and lime.
Enjoy.
Spruce it Up
Try a green curry paste for another bold flavour
Toast some sesame seeds and sprinkle on top for a gorgeous, smooth-tasting garnish.
Reduce the sauce by bringing to a boil and lowering to a simmer for 3-4 minutes for a richer, more concentrated flavour.
Add some lemon grass for a light, refreshing citrus flavour.