Thai Curry Tofu Food

TOFU CURRY

Steps:

• Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
• Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
• Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.

THAI CURRY TOFU

Steps:

• Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
• Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

PANANG CURRY WITH CRISPY TOFU

Steps:

• Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
• Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
• Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
• Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
• Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
• Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
• Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
• Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.

THAI RED CURRY TOFU

Steps:

• Drain and press the tofu (follow my how to press tofu guide for additional information) to remove excess moisture and water. Once pressed, slice the block into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb any excess moisture.
• Combine the coconut milk, red curry paste, and water in a medium saucepan. Bring to a boil, whisking the mixture until smooth. Reduce to low heat. Add the fish sauce and lime leaves. Simmer until thickened and slightly reduced, and keep warm while you prepare the tofu and vegetable mixture. Discard the lime leaves before using.
• While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Once the oil is hot, carefully add the tofu pieces and spread into a single layer, setting them apart slightly. Season with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until lightly golden on all sides. Transfer to a large plate and set aside.
• Add the remaining tablespoon of oil to the pan and increase to high heat. Add the green beans, a generous pinch of salt, and sauté for 3 to 4 minutes, tossing occasionally, until lightly blistered. Add the diced ginger, garlic, and jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until fragrant. Add the onion and red bell pepper to the pan, and cook for 3 to 4 minutes, tossing frequently, until the green beans are tender and the onion and bell pepper have softened.
• Add the tofu back into the pan and pour the warm curry sauce over the mixture, gently tossing the mixture. The sauce should sizzle as it hits the pan. Continue cooking until the tofu is heated through and the mixture has thickened. Stir in the juice of half a lime and the chopped cilantro. Season to taste with salt or fish sauce as needed.
• Serve the curry over steamed coconut rice (or jasmine rice) with lime wedges for squeezing. Garnish with cilantro and Thai basil leaves, if using.

THAI RED CURRY WITH TOFU

Steps:

• Prepare the tofu by wrapping a block of it in a clean dish towel and set something heavy on it, like a cast iron pan. This is to get rid of excess water in the tofu and is commonly done whenever tofu is used in a recipe.
• Heat a wok to medium heat and scoop out the thick cream on top of the coconut milk into the wok until it starts to bubble. Then, mix in the red curry paste. Continue to sauté until fragrant. What you are doing here is boiling off the water in the cream so that fat breaks down further and develops more flavor.
• Reduce the heat to a low simmer. Add the bamboo shoots, the remainder of coconut milk, 3 cloves of garlic, fish sauce, peapods, and palm sugar. Simmer for 10 minutes. If you would like your curry to be more of a soup, add 1 cup of chicken stock.
• While the curry is simmering, unwrap the tofu and cut it into cubes. Add in the cornstarch until it is fully coating the cubes. In a medium frying pan, heat 2 tablespoons of oil. Add in the garlic and tofu, and cook until golden brown and crispy. Add the tofu to the curry.
• Serve over rice or noodles.

THAI FISH CURRY - KAENG PED PLA / OR TOFU

Steps:

• The Marinade, prepare at least 1-2 hours before, or even overnight:.
• Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
• Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
• Ready to cook:.
• Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
• Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
• Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
• At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
• Stir the chopped fresh cilantro through the hot boiled rice.
• Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.

TOFU GREEN CURRY: VEGGIE THAI GREEN CURRY RECIPE

Steps:

• Start preparing our green curry with tofu recipe by pressing and draining the block of tofu. For tofu curry, you need to remove any excess water and, for the best results, you can use a tofu press. You can also wrap your tofu in paper towels, then press down with a heavy kitchen object such as a chopping board. Leave your tofu to press for 20 mins.
• When your tofu is pressed, chop it up into small, bite-size cubes. Heat a tablespoon of avocado oil in a large skillet, then brown your cubes of tofu on all sides until they are crispy all over. Remove the tofu from the skillet, and set aside.
• The next step in our Thai green curry tofu recipe is to chop your onions, mince your garlic, then saute them in avocado oil in the skillet for 2 mins.
• Chop your zucchini and red bell peppers (and any chilis you have for your tofu Thai green curry) and add them to the skillet too. Sautee for a further 2 mins.
• Our vegan curry tofu is starting to come together, and now you can add your green curry paste. Mix the paste into the vegetables, add soy sauce and fry for 1 min.
• Pour in the coconut milk and coconut sugar, and stir together with the rest of the green curry ingredients. Allow the ingredients to simmer together for 10 mins, then add the tofu to your vegan Thai curry.
• Give your green coconut curry a good stir, add a squeeze of fresh lime juice, then serve piping hot with a serving of rice and freshly chopped cilantro.

TOFU RED THAI CURRY

Steps:

• Squeeze excess water from tofu, chop into cubes and season with salt and pepper. Add groundnut oil to pan, heat to a medium high, fry tofu turning occasionally until golden. Remove from pan.
• Fry curry paste, lemon grass, ginger and chilli for 30-40 seconds.
• Add vegtables and fry for 2-3 mins.
• Add fish sauce, coconut milk, palm sugar tofu and bring to gentle simmer.
• Remove from heat, add basil and serve.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS

Steps:

• Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
• Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
• Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
• While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
• Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.