Thai Red Curry Tofu is a creamy, flavourful and easy weeknight meal. On the table in 30 minutes, it's all the goodness of take-out Thai curry made easily at home.
I love curries of every kind. I seriously haven't met one I haven't liked yet.
Red Thai curry is the kind I make at home most often, mainly because it is so easy. If you are a Thai food fan and you have never made Thai curry at home you are going to love this recipe because it is probably the easiest curry recipe you could ever make.
How do you make Thai Red Curry Tofu?
The first step to making really good Thai red curry tofu is to baked your tofu first before adding it to the curry sauce. I use extra firm tofu, chop it into bite-sized pieces, pat off the excess water and bake it in the oven at 400℉ for 20 minutes, turning the cubes once halfway through.
Baking your tofu first helps to remove some of the moisture and crisps up the exterior of the tofu cubes giving them a bit more density and a 'meatier' texture which is really nice when you add the tofu to the sauce. This also keeps the tofu from crumbling apart when it is cooked into the sauce.
While you are baking your tofu, you can get to making your red Thai curry sauce.
First, you saute the onions in some oil, add the ginger and garlic and curry paste and continue to cook everything for a couple more minutes. We cook the curry paste with the aromatics first to give the spices and flavourings in the curry a chance to 'open up' before we add the coconut milk which helps to bring out all the flavours.
Add the coconut milk and soya sauce and bring the pot to a boil. Once boiled reduce the heat to low and simmer for 5 minutes. You should see the sauce thickening up a bit at this point.
When your tofu is ready, add it to the sauce along with the chopped Swiss Chard. Using a large spoon fold the chard into the sauce continuously until it is just wilted.
A note about Thai red curry pastes
Depending on the grocery stores in your area, you may have a wide variety of Thai curry pastes available to you. I have used many different brands over the years, and I have found that they all vary greatly in terms of the amount of salt and heat that are in them.
I created this recipe using Thai Kitchen red curry paste which is available in pretty much every grocery store in my area. This curry paste I find is less salty, more sweet, and not too spicy. As a result, this curry is flavourful, but not very spicy. I like to keep it family friendly and spice it up individually with chopped chilis or sambal oelek.
Other curry pastes that I have purchased at speciality stores I have found to be saltier and spicier.
*** Please note: If you are vegan, you will want to check the ingredients list on the curry paste as some use shrimp paste. The brand I used does not.
What vegetables to put in Thai red curry tofu
You really could put anything!!!
My favourite vegetables to add to anything are leafy greens so I used Swiss chard. The added bonus (besides the health benefits) is that the Swiss chard wilts into the sauce at the end which keeps the cooking time down.
If you are going to use other vegetables, I would cook them into the sauce first before adding the tofu.
This recipe for Thai red curry tofu is suitable for the following diets:
- vegan and vegetarian (for vegans, check the ingredients list on your curry paste, some contain shrimp paste - the brand I used does not)
- clean eating
- gluten free, dairy free, and allergy friendly
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Thai Red Curry Tofu
- Heat your oven to 400℉
- Cook the rice according to the package directions. We use our Instant Pot for this step.
- Chop the tofu into bite sized squares and place on a sheet of parchment on a large baking sheet. Ensure that there is plenty of space between the pieces of tofu - this is how to ensure they crisp evenly. Bake the tofu for 20-25 minutes, until it just starts turning brown.
- Heat 1 tablespoon of oil in a large wok or pot over medium high heat. When the oil is heated, add the diced onions and saute for 3-4 minutes.
- Add the garlic, ginger and Thai red curry paste to the onions and saute for 2-3 minutes more.
- Add the coconut milk and tamari to the wok and bring the sauce to a boil. Once boiling, reduce the heat to low and allow the sauce to simmer until it begins to thicken up.
- When the tofu is ready, add it to the wok along with the chopped Swiss card. Using a large spoon, fold the greens annd tofu into the sauce until the swiss Chard has just wilted into the curry sauce.
- Serve with cilantro and chopped peppers for garnish and extra flavour.
* nutritional information is calculated by online tools and may not be 100% accurate.