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Thai red curry with baked tofu on white rice in a white dish, garnished with chopped cilantro.
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5 from 4 votes

Red Thai Curry with Tofu Recipe

Easy Red Thai Curry with Tofu is made with 9 budget and pantry-friendly ingredients. Healthy, flavorful, and perfect for meal-prep. A kid-approved vegan dinner the whole family will enjoy.
Prep Time5 minutes
Cook Time10 minutes
Marinate15 minutes
Total Time30 minutes
Course: Main
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 3 people
Calories: 285kcal

Ingredients

  • 1 (14 to 16-ounce) block extra firm tofu pressed and drained, or super firm tofu
  • 2 tablespoons Thai Red Curry paste or Gochujang paste
  • 1 ½ tablespoons maple syrup or to taste
  • 1 tablespoon tamari or soy sauce (preferably low sodium)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • 2 large cloves garlic minced
  • 1 tablespoon minced or grated ginger
  • ¼ cup unsweetened nondairy milk or coconut milk (optional for reheating), plus more to taste 
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

  • Cut the tofu into the desired shape.
  • Make the marinade: Mix the Thai Red Curry paste, maple syrup, tamari, rice vinegar, toasted sesame oil, garlic, and ginger in a large bowl.
  • Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an airtight container and pour the remaining sauce onto the tofu.
  • Marinate for at least 15 minutes, or up to 4 days in the refrigerator. Or freeze for up to 3 months, and thaw in the refrigerator before using.
  • To pan fry the tofu: Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Cook the tofu for about 4 minutes on each side, or until golden brown. Flip the tofu pieces every 2 minutes until brown and crispy. Then add reserved marinade to the skillet. Add the unsweetened nondairy or canned coconut milk, and the cornstarch slurry to the saucepan for a creamier sauce. Cook for about 2 minutes more, or until warmed through.
  • To bake the marinated tofu: Set the oven temperature to 425ºF. Cook the tofu for 15 minutes, flipping the pieces over after 10 minutes. Remove once the tofu is the desired crispiness and color.
    To air fry the marinated tofu: Set the air fryer temperature to 400ºF. Cook the tofu for 10 minutes, shaking the basket after 5 minutes. Remove once the tofu is the desired crispiness and color.
    For grilling: cook until the desired crispiness and color.
    Heat the sauce in a medium skillet over medium-low heat. Add unsweetened nondairy or canned coconut milk, and the cornstarch slurry to the saucepan for a creamier sauce.

Notes

  • For extra-crispy tofu, roll the slices or cubes of marinated tofu in some rice flour, potato starch, cornstarch, arrow root, or grated coconut before pan-frying for an extra-crispy crust. Then either pan-fry or deep-fry the tofu in a non-stick pan with a generous amount of oil. 
  • Storage: Refrigerate the marinated tofu in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator. Refrigerate any remaining Easy Red Thai Curry with Tofu in an airtight container for 3 to 4 days.

Nutrition

Calories: 285kcal | Carbohydrates: 13g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 240mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1617IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 2mg