This Thai red curry tofu recipe is a vegan twist on the classic Thai dish. It is made using only 6 ingredients and is ready in 30 minutes but does not compromise on the delicious rich Thai flavors. Coconut milk makes it a creamy red curry dish that is both delicious and satisfying.
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One of the best ways to enjoy tofu is by cooking it in a delicious curry. This recipe is a wonderful vegan alternative to traditional meat-based curries. It is also a great way to enjoy a plant-based diet without sacrificing flavor.
Do you need more flavorful tofu dishes? Then try these grilled buffalo tofu skewers, crispy sticky Teriyaki tofu or this aromatic hoisin tofu.
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❤️ Why you’ll love it
I absolutely love the rich and creamy texture of this Thai red curry tofu. The full-fat coconut cream, combined with the marinated tofu, creates a luxurious, velvety sauce that is simply irresistible.
Thai red curry spice blend not only gives this dish its vibrant color but also infuses it with that classic, aromatic Thai flavor. It is a simple way to add a lot of complexity to the dish without having to source and measure a long list of individual spices.
The best part is that this is an authentic recipe I learned during my visit to Bali, Indonesia. It is a quick and easy recipe that delivers a spicy but not too hot curry that is perfect for a cozy night in.
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🧾 Key ingredients
This Thai red curry tofu is a perfect balance of sweet, savory, and spicy flavors. The best part is that you can easily find the ingredients in your local grocery store. You might even have some of them in your kitchen already.
Firm tofu is the star of this dish, soaking up all the delicious flavors of the curry while providing a satisfying, hearty texture. When marinated and cooked, the tofu becomes a perfect vehicle for the rich, spicy red curry.
Full-fat coconut cream is another essential ingredient that adds a lusciously creamy texture and a hint of sweetness to the curry. It balances out the spiciness of the red curry paste and other ingredients, making the dish incredibly flavorful.
Spring onions not only add a pop of color to the dish but also a fresh, mild onion flavor that complements the richness of the curry. It is a versatile ingredient that can be used as a garnish or cooked into the curry for a milder flavor.
Red chilies are a must for anyone who loves a bit of heat in their curry. They add a spicy kick that elevates the dish and balances out the sweetness of the coconut cream and the maple syrup. If you prefer a milder curry, you can adjust the amount of chilies to suit your preference.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this delicious Thai red curry tofu, the most important piece of equipment you will need is a good quality wok. Its wide base and high, sloping sides provide ample space for the tofu and vegetables to cook evenly. The high heat retention of a wok also helps to achieve the perfect char on the tofu while keeping the vegetables crisp and tender.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing the ingredients. Press the firm tofu to remove excess water. I use TofuBud. While the tofu is being pressed, slice the red chilies. Then, cut the spring onion in julienne style.
STEP 2
If you have small fresh wood ear mushrooms, simply cut them into smaller pieces. If you have dried wood ear mushrooms, pre-cook them according to the package instructions.
Making the Thai red curry tofu
STEP 1
To make the marinade, combine the Thai red curry spice mix, tomato paste, vegetable oil, lime juice, and water in a glass mixing bowl. Mix these ingredients thoroughly.
STEP 2
Once the tofu is done being pressed, cut it into cubes. Place these tofu cubes in a shallow glass bowl. Pour the marinade over the tofu cubes and mix them well to ensure that the tofu is thoroughly covered. Let the tofu marinate for at least 15 minutes.
STEP 3
Heat a frying pan or wok over medium heat. Add the marinated tofu to the pan, making sure to scrape the leftover marinade from the bowl into the pan as well. Season with salt and black pepper, and fry for 5-8 minutes.
STEP 4
Add the sliced red chilies, bamboo shoots, spring onions, and pre-cooked wood ear mushrooms to the pan. Stir and cook for 2-3 minutes.
STEP 5
Pour the full-fat coconut milk into the pan. Stir well to combine all the ingredients. Add the maple syrup, stir, and cook for another 2-3 minutes. Your Thai red curry tofu is ready to serve.
💡 Expert tip
The key to this recipe is marinating the tofu. Press the tofu to remove excess water, and marinate it for at least 15 minutes, to allow it to soak up the flavors of the Thai red curry spice blend, tomato paste, and lime juice. This simple step will transform your tofu from bland to delicious, adding a burst of flavor to your Thai red curry.
🔄 Variations
Try adding some extra heat with this variation. I sometimes throw in a teaspoon of red pepper flakes or a dash of cayenne powder. These spices add a fiery kick to the dish, which complements the creaminess of the coconut milk and the rich flavors of the curry spice blend.
Consider adding different types of mushrooms. I usually use wood ear mushrooms because they are traditional in this dish, but you can also use shiitake or oyster mushrooms. Each type of mushroom will bring a unique texture and flavor to the curry.
Eggplant is a great addition to this dish. It not only adds a pop of color but also a meaty texture that contrasts nicely with the tofu. Just remember to cook it long enough to soften it.
🥣 Serving ideas
This Thai red curry tofu is a versatile and delicious dish that can be enjoyed in a variety of ways. It is a perfect main course for a plant-based dinner.
I love to serve this curry with a side of jasmine rice. The fragrant rice pairs perfectly with the spicy, creamy curry, and the combination is sure to be a hit with the whole family.
If you are looking for a low-carbohydrates alternative, consider serving this curry with riced veggies. Cauliflower rice or sweet potato “rice” are excellent options that add a nutritious twist to the meal.
In addition, this curry can also be enjoyed with noodles. Soba, also known as buckwheat noodles, are a great choice. The nutty flavor of the noodles complements the curry, and the hearty texture adds a satisfying element to the dish.
For a refreshing touch, consider adding some sliced green onions, sprouts, or fresh cilantro on top. These garnishes not only add a pop of color but also a fresh, herbaceous flavor that balances out the richness of the curry.
More vegan tofu recipes
I love sharing tofu recipes. You can find anything from flavorful tofu marinades to frozen tofu used as meat substitute.
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Easy Thai Red Curry with Tofu
Ingredients
For the tofu marinade
- 1 Tbsp Thai red curry spice blend
- 1 Tbsp Tomato paste
- 1 Tbsp Vegetable oil
- ½ tsp Lime juice
- 1 Tbsp Water
For the curry
- 12 oz Firm tofu
- ¾ cup Full-fat coconut cream (canned) shaken
- 1 tsp Maple syrup
- 3 Spring onion
- 1.5 oz Bamboo shoots canned
- 2.5 oz Mushroom we used wood ear mushrooms
- 1 Red chilies
Instructions
Preparing the ingredients
- Use a firm tofu and press it.
- Slice red chillies.
- Cut spring onion in julienne style, or if you have small fresh ones, just cut off the green leaves and add it like that.
- Pre-cook wood ear mushrooms according to package instructions.
Marinating
- To make the marinade, take a glass mixing bowl and add Thai red curry spice mix, tomato paste, vegetable oil, lime juice, and water. Mix it thoroughly.
- After you pressed the tofu cut them into cubes.
- Take a shallow glass bowl and add the tofu cubes.
- Pour the marinade and mix it with a silicone spatula or spoon to ensure it is thoroughly covered. Let the tofu marinate for at least 15 minutes.
Making the curry
- Heat the frying pan or wok over medium heat and add the marinated tofu. Scrape the leftover marinade from the bowl into the pan. Add salt and black pepper and mix well. Fry it for 5-8 minutes.
- Add red chilies, bamboo shoots, spring onions, and pre-cooked wood ear mushrooms. Stir and cook for 2-3 minutes.
- Add full-fat coconut milk (canned, shaken). Stir well.
- Add maple syrup. Stir and cook for 2-3 minutes. Voila! You are ready!
Notes
- Grains like steamed, cooked, or fried white rice, brown rice, quinoa, buckwheat, millet, or a combination of them.
- Riced veggies like cauliflower rice or sweet potato rice
- Noodles like soba aka buckwheat noodles. If you need to eat gluten-free, please choose gluten-free noodles as soba noodles may contain wheat flour which is not gluten-free.
- Toppings like sliced green onion or scallions or sprouts, or fresh cilantro.
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