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Thai-inspired red curry with tofu

Thai-inspired red curry with tofu

Based on 8 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/
"This restaurant-worthy dish makes for an easy weeknight dinner packed with flavors and heat. Pressing the tofu will help remove the excess water and ensure a crispy result. You can also choose to skip the pressing or use deep-fried tofu puffs instead. This is an easily adaptable recipe as you can add more coconut milk (less broth) to make it creamier. It is also a great dish to clean out your fridge: feel free to use any vegetables on your hand like squash, carrots, broccoli, and other types of mushrooms. The spice level of red curry paste varies from brands, so add more if you want the curry to have more kick."

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400 g
firm tofu
2 tbsp
Thai red curry paste
5 g
ginger
2
shallots
2 cloves
garlic
1 tbsp
soy sauce
250 ml
coconut milk
200 ml
vegetable broth
200 g
green beans
150 g
button mushrooms
1 tsp
sugar
1
Thai chili (optional)
1
lime
salt
vegetable oil
cilantro (for garnish)
jasmine rice (cooked, for serving)
MetricImperial

Utensils

paper towels, frying pan, knife, cutting board, nonstick pan (large), spatula

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How-To Videos

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Nutrition per serving

Cal603
Fat45 g
Protein26 g
Carb37 g
  • Step 1/ 4

    Remove tofu from the package and drain. On a plate, wrap the tofu with paper towels. Put a heavy object (a frying pan or a baking sheet) to press the water out. Let it sit for approx. 20 min. In the meantime, trim and halve green beans, quarter mushrooms. Thinly slice shallot, finely mince garlic and ginger. When the tofu is ready, discard the paper towel and cut into  approx. 2-3 cm cubes.
    • 400 g firm tofu
    • 200 g green beans
    • 150 g button mushrooms
    • 2 shallots
    • 2 cloves garlic
    • 5 g ginger
    • paper towels
    • frying pan
    • knife
    • cutting board

    Remove tofu from the package and drain. On a plate, wrap the tofu with paper towels. Put a heavy object (a frying pan or a baking sheet) to press the water out. Let it sit for approx. 20 min. In the meantime, trim and halve green beans, quarter mushrooms. Thinly slice shallot, finely mince garlic and ginger. When the tofu is ready, discard the paper towel and cut into approx. 2-3 cm cubes.

  • Step 2/ 4

    In a deep, non-stick frying pan, heat vegetable oil over medium heat, add tofu cubes, fry until all sides are golden, for about 2-3 min. per side. Remove from the pan and set aside. Add green beans, fry for about 3 min.
    • vegetable oil
    • nonstick pan (large)
    • spatula

    In a deep, non-stick frying pan, heat vegetable oil over medium heat, add tofu cubes, fry until all sides are golden, for about 2-3 min. per side. Remove from the pan and set aside. Add green beans, fry for about 3 min.

  • Step 3/ 4

    Then add shallot, ginger and garlic, fry briefly. until they are fragrant. Add red curry paste, fry for approx. 1 min. Add mushrooms, fry for approx. 2 min. Deglaze with coconut milk and vegetable broth. Bring to a simmer. Add tofu, let simmer until the curry is reduced, for approx. 5–8 min., add soy sauce, sugar and season with salt.
    • 2 shallots
    • 2 tbsp Thai red curry paste
    • 250 ml coconut milk
    • 200 ml vegetable broth
    • 1 tbsp soy sauce
    • 1 tsp sugar
    • salt

    Then add shallot, ginger and garlic, fry briefly. until they are fragrant. Add red curry paste, fry for approx. 1 min. Add mushrooms, fry for approx. 2 min. Deglaze with coconut milk and vegetable broth. Bring to a simmer. Add tofu, let simmer until the curry is reduced, for approx. 5–8 min., add soy sauce, sugar and season with salt.

  • Step 4/ 4

    Quarter lime and thinly slice Thai chili. Transfer the tofu curry to the serving plates. Garnish with cilantro leaves and chili. Serve with steamed white rice and fresh lime.
    • 1 lime
    • 1 Thai chili (optional)
    • jasmine rice (cooked, for serving)

    Quarter lime and thinly slice Thai chili. Transfer the tofu curry to the serving plates. Garnish with cilantro leaves and chili. Serve with steamed white rice and fresh lime.

  • Enjoy your meal!

    Thai-inspired red curry with tofu

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