"A lot of fresh ingredients go into this curry to make it a complete meal. Have everything ready before you start to make this quick curry that tastes like you have labored for hours. The bursting-with-flavor red curry paste along with the creamy peanut butter and fresh herbs makes this a wonderful meal to serve a large crowd. In fact the tofu and vegetables can absolutely be prepped the night before, all ready in the fridge to make this awesome vegan curry for your guests and impress them with your cooking skills"
Red Curry with Tofu
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 5
Recipe Card
ingredients
- 16 ounces firm tofu
- 1/4 cup rice flour
- 2 teaspoon paprika, plus more for drizzling
- 2 teaspoon black pepper
- Kosher salt, as needed
- peanut oil, for frying
- 1 onion, cut into chunks
- 2 inches ginger, minced
- 5 garlic, minced
- 2 tablespoon red curry paste
- 1 tablespoon tomato paste
- 1 cup coconut milk
- 2 tablespoon peanut butter
- 2 teaspoon palm sugar
- 1 lime, juiced and zested
- 1 cup peas
- 1 cup sweet corn
- 1 red pepper, cut into chunks
- 1/3 cup roma tomatoes, cut into halves
- green onions, cut into strips, for garnish
- basil, for garnish
- cilantro, for garnish
Method
Step 1
Drain tofu from its container. Wrap tofu in a kitchen towel and gently squeeze out all the water. Keep it wrapped for 10-15 minutes until all of the excessive water is out. Cut into thick cubes.
Step 2
Add rice flour with salt, black pepper and paprika onto a baking sheet. Roll tofu cubes in the mixture. Let it sit for about 5 minutes. Heat 3-4 inches of oil in a large, deep skillet on medium high heat. Fry seasoned tofu cubes until golden brown on all sides. Do not crowd the pan, make sure to cook in batches. Drain on kitchen towels. Set aside.
Step 3
Pour out most of the oil reserving only 1 tablespoon. Sauté onion, ginger, garlic for a few seconds. Move the mixture to one side of the pan and add in red curry paste. Stir in tomato paste. Keep sautéing the curry paste and tomato paste until they break up and mix into the oil and become aromatic.
Step 4
Add coconut milk, water, peanut butter, and palm sugar. Add salt to taste and water, as needed, to thin our the curry. Let the curry come to a gentle boil. Add in lime zest. Next add in peas, sweetcorn, red pepper, tomatoes and green onions.
Step 5
Add in lime juice followed by cilantro and tofu cubes. Stir. Turn the heat off. Top with torn basil and some more cilantro.