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This Thai Red Curry Tofu was the second dish I made the night I made my Crispy Marinated Tofu. That night was the first time I had worked with tofu. I wanted to try to create different flavors with the tofu. I love Thai red curry. So I chose to marinate the tofu in the Thai red curry with some coconut milk. I love the combination of the red curry and the silkiness of the coconut milk. The only thing I did not know is how the tofu would hold up to the marinate. It held up just fine.
Thai Red Curry Tofu from Feed Your Soul Too
For those of you reading this who are true amateur chefs, note that this recipe is totally thrown together. Meaning, I had no real idea what I was doing and no exact objective. Sometimes, making a recipe is simply about putting ingredients together that you know you like. The only experience I had working for me was how long to cook the different ingredients. So I knew when to put the different vegetables in the skillet. Other than that, just wing it and enjoy it.
The other thing I love about this dish is all the vegetables. Vegetables give the dish such good textures. While I usually try to buy vegetables fitting to a ethnicity of my recipe, this time I picked vegetables that I liked and would add good color to the dish. Since I was using tofu as my protein, I also wanted to use a lot of vegetables. I really wanted the dish to be hearty and filling. As long as I was winging the recipe, why not wind all the vegetable choices as well.
Vegetable ingredients and then cut up in the bowl.
Vegetable Ingredients
Vegetables in Bowl
The coconut milk and red curry paste, and then, the tofu in marinating.
Coconut Milk & Red Curry Paste
Tofu Added to Red Curry Paste
Cooking the tofu in the skillet.
Tofu with Red Curry Paste in Pan
Tofu removed and more red curry paste added.
More Red Paste Added to Pan
The final Thai Red Curry Tofu plated.
Thai Red Curry Tofu
- 8 ounces firm tofu
- 14 ounces lite coconut milk
- 2 tablespoons Thai Red Curry Paste
- 1 tablespoon avocado oil
- 1 teaspoon sesame oil
- 2 teaspoons Thai Red Curry Paste
- 1 bunch broccolini
- 1 yellow squash, cubed
- 1 red pepper, cut in long slices
- 1 pint mushrooms
- 6 ounces green beans
- 1 green pepper, cut in long slices
- 1 spicy pepper
- 1/2 red onion, small slices
- 1/2 lemon, squeezed
- Brown rice to serve
- Combine the coconut milk and the Thai red curry paste. Stir well.
- Add the tofu and let marinate for an hour.
- Meanwhile, prepare the veggies for cooking.
- Add the tofu and the marinate to a skillet on medium heat.
- Cook to warm the tofu and cook out most of the liquid.
- Cook for about 10 minutes and remove from the pan including the remaining coconut milk.
- Add the oils to the pan with the 2nd addition of the red curry paste.
- Let the paste cook for 1 minute.
- Add in the peppers, onions, broccolini and spicy pepper. Cook for 4 - 5 minutes to soften.
- Next, add in mushrooms, green beans and squash. Cook for 3 more minutes.
- Squeeze 1/2 of a lemon over the vegetables.
- Finish off the dish by adding the tofu and remaining coconut milk back to the skillet.
- Cook for 2 minutes.
- Serve over brown rice.
- Enjoy!
Peter, what a great veggie packed dish. Love the lightness of this dish especially for the hot summer months.
Thx so much Angela.
What a wholesome bowl! Love all the veggies – I have a hard time getting tofu crispy, so I’m going to check out how you do that. This really looks delicious!
I have tried it again since I posted this recipe. The key I am learning is to bake the tofu.
I’m not usually a tofu person, but this dish looks so delish I might be trying it again soon! Making me drool over here!
I am not really either but I am trying different styles of tofu and different ways of cooking it to see if I can find the right mix.
This is a great recipe for my vegetarian relatives. Book marking it. Your instructions are so easy to follow too.
This is an easy recipe to pull from when in a pinch.
I love your story of just “throwing things together”. It looks like your “winging it” ended up becoming a great recipe!
Thx. Sometimes it just works out.
I love thai curries!!! That broccolini looks just delicious!
It may not be traditional but I love broccolini.
OMG, I love Thai curries and your recipe looks so easy to follow. Bookmarking to try soon 🙂
Thx so much Molly. I hope you do try it. This is a super simple recipe when you do not have time to start from scratch.
This looks delicious! You know I’m obsessed with curries!
I am too. They have so much flavor.