THAI RED CURRY TOFU
This aromatic and flavorful Thai Red Curry Tofu is vegetable-forward, comes together quickly, and tastes like a lighter version of your favorite Thai take-out dish. Serve on top of fluffy coconut rice with fresh lime wedges. Garnish with chopped fresh cilantro and Thai basil, if you can find it! This dish is dairy and gluten free.
Provided by Laura // A Beautiful Plate
Categories Quick Weeknight Dinners
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 23 g, Protein 15 g, Fat 23 g, SaturatedFat 12 g, Sodium 732 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 9 g
THAI TOFU AND GREEN BEAN RED CURRY
This is a versatile recipe, where other vegetables or even other meats, such as chicken, could be substituted. If using meat in the recipe, do allow longer simmering time until the meat is cooked through. Shrimp do not need a long cooking time however, and only need to cook until they turn pink and curl. Overcooking them would make them tough. But tofu is best in this recipe, as it absorbs the flavor of the curry paste, and also is very healthy. Recipe by Judy Bastyra. Posted by request.
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat approximately 1/3 of the coconut milk in a large pan.
- When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
- Add the cleaned mushrooms and cook 1 minute.
- Pour in the rest of the coconut milk and bring to a boil.
- Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
- Add the kaffir lime leaves and hot chillies.
- Garnish with cilantro before serving.
- Serve with hot cooked rice, if desired.
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
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.
COCONUT RED CURRY WITH TOFU
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
Provided by Melissa Clark
Categories quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams
VEGGIE THAI RED CURRY
This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 24
Steps:
- Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
- Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
- Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
- Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 3.06 milligram of sodium
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CREAMY THAI RED CURRY WITH TOFU - MY DARLING VEGAN
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4.9/5 (8)Total Time 40 minsCategory Main CourseCalories 382 per serving
- Begin by making the rice. Add one cup of dried rice along with 2 1/2 cups water to a medium-sized pot. Place over medium heat and bring to a soft boil. Cover with a tight-fitting lid and reduce heat to low. Simmer for 40-45 minutes until all the water has absorbed and the rice has doubled in size. Note: if using white rice, follow the instructions on the back of the packaging as the amounts will be different.
- Pat the tofu dry and cut it into 1/2 inch rectangles. Cut each rectangle in half and then diagonally to create triangles. (See photo above). Add one tablespoon of coconut oil to a large skillet or wok. Heat the oil over medium heat. When the oil is hot, add the tofu. Stir fry the tofu for about 5 to 6 minutes or until it is browned on both sides. Remove from the skillet and set aside. Wipe down the skillet and return it to the stovetop.
- Thinly slice the onions and peppers. Break the broccoli into small bite-sized pieces. Mince the garlic and peel and grate the ginger. Heat the remaining oil in the same skillet. Reduce heat to medium. Add onions and sauté until the onions are translucent and fragrant, about 4-5 minutes. Stir in the garlic and ginger, sautéing for an additional 30 seconds. Stir in the red peppers and broccoli and sauté for an additional 2-3 minutes until the vegetables are vibrant in color.
- Stir in the vegetable broth, coconut milk, curry paste, and peanut butter, stirring until the curry paste has completely dissolved. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes, until the broccoli is soft and the liquid has begun to thicken slightly. Stir in the tamari, lime juice, maple syrup, and salt. Taste and adjust seasonings. Once it’s seasoned to perfection, stir in the cooked tofu so that it is completely coated. Serve immediately over rice. Top with fresh cilantro, peanuts, and lime juice.
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From sixhungryfeet.com
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- Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
- Heat some coconut oil in a pan and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.
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