Tofu Thai Curry
This is a variation of our easy coconut curry base recipe. This tofu Thai curry recipe is a quick and nutritious weeknight dinner. Tofu is an easy-to-cook plant-based protein that takes on the flavor of the curry. Paired with colorful veggies, this recipe is nutritionally balanced and full of flavor!
Servings: 4 cups
Ingredients
- 12-14 ounces extra firm tofu
- 14-ounce can full-fat coconut milk, divided
- 2-3 Tablespoons Thai red curry paste*
- 1 cup low-sodium vegetable broth
- 1 Tablespoon brown sugar
- 1 Tablespoon fish sauce (sub tamari or soy sauce)
- ½ cup halved baby carrots
- ½ cup sliced red bell pepper
- 2 cups baby spinach
- ¼ cup roughly torn Thai basil leaves
- 1 medium lime (~2 Tablespoons juice)
- ¼ cup lightly salted, roasted, chopped cashews (optional garnish)
Instructions
- Remove tofu from its package and drain. Place tofu block on a folded dish cloth or several paper towels. Place another towel or paper towels on top of tofu, followed by a cutting board, pan, or plate. Place a large can or other heavy object on top to weigh down the tofu. Let sit for ~30 minutes, then dice into ¾” cubes.
- In a 3-4 quart saucepan, bring ½ cup coconut milk to a boil. Add curry paste and stir. Continue cooking over medium high heat, stirring until thick and bubbling.
- Add the remaining coconut milk, broth, sugar, and fish sauce. Stir to combine and bring to a simmer.
- Add the tofu and carrots, and continue to simmer. As the carrots soften, add the bell pepper, cook for a few more minutes, then add the baby spinach. Continue to cook until all vegetables are crisp tender and tofu is warmed through, ~8-10 total minutes.
- Turn off heat and stir in the Thai basil and lime juice. Serve over brown rice, quinoa, or Jasmine rice and top with cashews. Enjoy!
Notes
*Different brands of curry paste greatly differ in spiciness level, so start with less, then adjust to taste.
Slice baby carrots in half the long way for best texture.