Red Curry with Tofu
Try this Red Curry with Tofu recipe
Try this Red Curry with Tofu recipe
- 1/2 cup water
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 3 cloves garlic
- 1/2 teaspoon soy sauce
- 1 red bell pepper
- 1/2 teaspoon fish sauce
- 2 tablespoons cilantro
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 tablespoons red curry paste
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- 12/24 red curry with tofu
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- by emma chapman
- red curry with tofu trey and i have a regular thai i just love messing around in the kitchen so learning to make my own favorite homemade version is a priority to me.
- red curry with tofumy version is as usual, not exactly traditional. it is a little bit spicier and a little less sweet than the take-out version. plus i like to use different vegetables. my least favorite part of red curry is the green (or long) beans so when i make it myself i get to lea
- red curry ingredientsred curry with tofu serves 2-3
- 6-8 baby carrots (or 2 regular i bought baby for snacking later)
- 2/3 cup uncooked rice (white brown, or wild all work)
- 1 teaspoon brown sugar or maple syrup
- 1 can (13.6 oz.) coconut milk
- 14 oz. extra firm tofu
- 1 lime for garnish
- Carbohydrate 18.1566534374857 g
- Cholesterol 0 mg
- Fat 9.75654156393679 g
- Fiber 6.58494995319239 g
- Protein 4.2047224999983 g
- Saturated Fat 1.39115337519231 g
- Serving Size 1 1 (309g)
- Sodium 250.272000004031 mg
- Sugar 11.5717034842933 g
- Trans Fat 0.922890000037216 g
- Calories 164 calories
Step-by-step
- Chop up the bell pepper and carrots. Mince the garlic.
- In a large pot, toast the red curry paste over low/medium heat until fragrant (1-2 minutes).
- Turn the heat up to medium and add in the vegetables and 1 tablespoon olive oil. Cook until the bell pepper becomes bright red (2-3 minutes).
- Pour in the coconut milk, sesame oil, fish sauce, soy sauce, brown sugar, and red pepper flakes (if using). Stir to combine well.
- Drain the tofu from the package. Place on a plate lined with paper towels. Place another paper towel and plate on top of the tofu block. Place a heavy can or book over the top of the top plate. This will help the tofu to drain even more. After 5 minutes, remove the tofu from the paper towels and slice into small cubes.
- Place the tofu in a zip lock bag with 2 teaspoons of corn starch or arrow root powder and give it a light shake.
- Bake the tofu at 375°F for 15-20 minutes.
- Once the rice is cooked, the tofu is baked, and the curry is piping hot, dish everything out onto large plates (with a lip) or large bowls.
- Sprinkle on a little chopped cilantro and serve with a lime wedge or two.
My Favorite Weeknight Red Curry with Tofu
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the ever-present mountain of laundry, sometimes the easiest option seems to be takeout. But takeout, while convenient, can get expensive and often lacks the nutritional value and comforting familiarity of a home-cooked meal. That's why I've fallen in love with this quick and easy red curry with tofu recipe. It satisfies my craving for flavorful Thai food without requiring hours in the kitchen.
My husband, Trey, and I are huge fans of Thai food. We used to frequent a local Thai restaurant, almost religiously, ordering the same thing every time: red curry with tofu. The owner knew our order before we even sat down! While we still enjoy the occasional takeout night, I discovered that recreating our favorite dish at home was surprisingly simple and infinitely more rewarding. Not only is it cheaper, but it also lets me customize the recipe to my liking. For example, I’m not a fan of green beans in my red curry, so I happily omit them from my homemade version. This recipe is my little secret weapon for a delicious, healthy, and satisfying weeknight dinner.
What makes this recipe so perfect for busy weeknights? It's all about efficiency and simplicity. The prep work is minimal, the cooking time is short, and the ingredients are readily available at most grocery stores. I usually start by prepping the vegetables – chopping the bell peppers and carrots, mincing the garlic – while the rice is cooking. Then, it's just a matter of tossing everything together in a pot and letting it simmer. The tofu is baked separately, which allows me to multitask and ensures perfectly crispy cubes of protein. The whole process, from start to finish, takes less than an hour, leaving me plenty of time to spend with my family.
Beyond the convenience, this red curry is bursting with flavor. The combination of red curry paste, coconut milk, and a hint of sweetness creates a rich and creamy sauce that's both savory and slightly spicy. The tofu adds a delightful texture and a good source of protein, while the bell peppers and carrots provide a welcome crunch and a boost of vitamins. A sprinkle of fresh cilantro and a squeeze of lime juice at the end elevates the dish to a whole new level of deliciousness. It's a balanced meal that satisfies both my taste buds and my need for wholesome nourishment.
I often adapt this recipe depending on what vegetables I have on hand. Sometimes I add broccoli florets, other times I'll include zucchini or snow peas. The beauty of this recipe is its flexibility. It's a great base recipe that can be customized to suit your preferences and the ingredients you have available. Feel free to experiment with different vegetables, spices, or even types of protein. You can easily substitute chicken or shrimp for the tofu, making it a versatile dish that can be enjoyed by the whole family.
This red curry with tofu is more than just a recipe; it's a symbol of self-care and efficiency in my busy life. It’s a testament to the fact that healthy, delicious, and satisfying meals don't have to be complicated or time-consuming. With a little planning and a dash of creativity, even the busiest individual can enjoy the simple pleasure of a home-cooked meal that nourishes the body and soul. So, ditch the takeout menu for a night and give this recipe a try. You might just discover your new favorite weeknight dinner.
Pro Tip: For extra crispy tofu, press it between paper towels using a heavy object for at least 15 minutes before baking. This removes excess moisture, resulting in a more satisfying texture.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you.
