I love Thai food. Dumplings, noodles, curries, fried rice – what’s there not to love? For vegetarians, this cuisine offers many options. I swing back and forth between tofu and mock dock at restaurants, but I love this classic tofu red curry at home. It’s packed with flavor and makes a hearty meal when paired with rice or noodles. It’s also vegan friendly, for my dairy free folk 🙂
- One 16 oz package organic super firm tofu, diced into 1 inch cubes
- 2 cans of coconut milk (~14 oz each, can get light versions to go easy on the saturated fat)
- One 4 oz jar red curry paste (I used Thai Kitchen)
- 2 tbsp brown sugar (adjust to taste)
- 1 tsp salt (adjust to taste)
- 1 cup vegetable broth
- 1 red onion, diced into larger cubes
- 1 red bell pepper, diced into larger cubes
- 1 cup broccoli, chopped into florets
- 1 cup string beans, cut into 1-2 inch pieces
- 1 cup frozen corn
- 1/2 squeezed lime
- Cilantro and/or basil for garnishing
- Optional to add / sub other veggies like asparagus, bok choy, green bell pepper
- Also optional to sub out the tofu for any protein source you desire
instructions (makes ~4 servings)
- Saute tofu on low to medium heat for 8-10 min in toasted sesame or olive oil, until lightly crunchy. Set aside.
- In the same pot, sauté veggies (onion, bell pepper, broccoli, string beans, corn) in above choice of oil for 5-6 min. They should not be overcooked, and still appear bright and crunchy. Set aside.
- In the same pot, prepare the curry sauce by cooking the coconut milk on medium heat until well combined (about 6-7 min). Lower heat and add brown sugar / salt and curry paste, stirring constantly for 1-2 min. Add vegetable broth.
- Add sautéed veggies and tofu to curry sauce. Squeeze lime and add more salt/brown sugar if needed. Cook on low heat for 2-3 min. Garnish with cilantro or basil.
- Squeeze more lime on top prior to eating and drizzle Sriracha for an extra kick. Serve hot with noodles or rice.