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Rachel White

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.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 1 tablespoon olive oil
  • 1 tablespoon red curry paste
  • 1 can 14 oz full fat coconut milk
  • 1 cup vegetable broth
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • ½ teaspoon salt
  • 2 cups cooked jasmine rice for serving
  • Fresh basil or cilantro for garnish

Method
 

  1. Heat olive oil in large skillet over medium heat.
  2. Add cubed tofu and cook 6 to 8 minutes until golden.
  3. Remove tofu and set aside.
  4. In same skillet, sauté garlic and ginger 30 seconds.
  5. Stir in red curry paste and cook 1 minute.
  6. Pour coconut milk and vegetable broth into skillet.
  7. Stir well until curry paste dissolves completely.
  8. Add bell pepper, broccoli, carrots, and snap peas.
  9. Simmer 10 minutes until vegetables soften slightly.
  10. Return tofu to skillet and stir gently.
  11. Add soy sauce, lime juice, maple syrup, and salt.
  12. Simmer 5 additional minutes until sauce thickens.
  13. Serve hot over jasmine rice and garnish with basil.

Notes

Nutritional Values (Per Serving)

Calories: 520
Total 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.