Thai Curry with Tofu Recipe
You need Thai Curry with Tofu Recipe drama when dinner feels painfully dull.
Because plain vegetables rarely spark fireworks on weeknights.
This vegetarian curry swirls creamy coconut milk, bold spices, golden tofu.
Everything simmers into rich, fragrant, slightly spicy perfection.
Light candles, fluff rice, and serve yourself queen energy tonight.
Thai Curry with Tofu Recipe
A rich vegetarian Thai curry featuring crispy tofu, colorful vegetables, and creamy coconut milk infused with aromatic red curry paste.
Ingredients
Method
- Heat olive oil in large skillet over medium heat.
- Add cubed tofu and cook 6 to 8 minutes until golden.
- Remove tofu and set aside.
- In same skillet, sauté garlic and ginger 30 seconds.
- Stir in red curry paste and cook 1 minute.
- Pour coconut milk and vegetable broth into skillet.
- Stir well until curry paste dissolves completely.
- Add bell pepper, broccoli, carrots, and snap peas.
- Simmer 10 minutes until vegetables soften slightly.
- Return tofu to skillet and stir gently.
- Add soy sauce, lime juice, maple syrup, and salt.
- Simmer 5 additional minutes until sauce thickens.
- Serve hot over jasmine rice and garnish with basil.
Notes
Nutritional Values (Per Serving)
Calories: 520Total Fat: 32g
Saturated Fat: 18g
Carbohydrates: 40g
Fiber: 6g
Protein: 18g Vitamin A: 90%
Vitamin C: 70%
Iron: 20%
Calcium: 25%
Magnesium: 18%
Additional Notes and Tips
- Adjust curry paste for desired spice level.
- Add spinach at end for extra greens.
- Use light coconut milk for lower fat option.
- Let curry rest 5 minutes before serving for deeper flavor.
- Store refrigerated up to three days in airtight container.
