Thai Tofu Curry Recipe

Tofu: Firm tofu is ideal for this recipe as it holds its shape well during cooking.

Vegetable oil: Used for frying the tofu to a golden brown.

Coconut milk: Provides a rich and creamy base for the curry.

Red curry paste: Adds a spicy and aromatic flavor to the dish.

Mixed vegetables: A variety of vegetables such as bell peppers, carrots, and snap peas add color and nutrition.

Soy sauce: Adds a salty and umami depth to the curry.

Sugar: Balances the flavors with a touch of sweetness.

Basil: Fresh basil leaves add a fragrant and fresh finish to the curry.

When cooking tofu, ensure you press it beforehand to remove excess moisture. This helps achieve a crispier texture when frying. To press tofu, place it between paper towels or a clean kitchen cloth, and set a heavy object on top for about 15-20 minutes. This step is crucial for getting that golden brown exterior.

• firm, cubed tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a great alternative to tofu.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the Thai curry.

• coconut milk - Substitute with almond milk with a splash of coconut extract: If you need a lower-fat option, almond milk with coconut extract can mimic the flavor of coconut milk.

• red curry paste - Substitute with green curry paste: Green curry paste offers a different but still authentic Thai flavor profile.

• chopped mixed vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and often just as nutritious as fresh ones.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile to the curry.

• chopped fresh basil - Substitute with chopped fresh cilantro: Cilantro offers a fresh, aromatic flavor that can complement the Thai curry well.

• Allow the Thai tofu curry to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the curry to an airtight container. For best results, use a container that fits the amount of curry you have to minimize air exposure.
• Store the container in the refrigerator. The curry will keep well for up to 4 days.
• If you plan to freeze the curry, use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space at the top, as the coconut milk may expand when frozen.
• Label the container with the date so you can keep track of its freshness.
• When ready to reheat, thaw the curry in the refrigerator overnight if frozen.
• Reheat the curry in a saucepan over medium heat, stirring occasionally until heated through. You may need to add a splash of coconut milk or water to maintain the desired consistency.
• Garnish with fresh basil just before serving to revive the flavors and add a touch of freshness.

• Stovetop Method:

  1. Place a pan over medium heat.
  2. Add a splash of coconut milk or vegetable broth to the pan to prevent sticking.
  3. Add the leftover Thai tofu curry to the pan.
  4. Stir occasionally and heat until the tofu and vegetables are warmed through, about 5-7 minutes.
  5. Garnish with fresh basil before serving.

• Microwave Method:

  1. Place the Thai tofu curry in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the curry to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the tofu and vegetables are hot.
  6. Garnish with fresh basil before serving.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the Thai tofu curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until the tofu and vegetables are heated through.
  5. Garnish with fresh basil before serving.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Thai tofu curry in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for 10-15 minutes, or until the tofu and vegetables are hot.
  4. Garnish with fresh basil before serving.

• Large pan: Used for heating the oil, cooking the tofu, and simmering the curry.

• Spatula: Essential for stirring the ingredients and flipping the tofu to ensure even browning.

• Knife: Necessary for chopping the mixed vegetables and cubing the tofu.

• Cutting board: Provides a safe surface for chopping vegetables and tofu.

• Measuring spoons: Used to measure out the vegetable oil, red curry paste, soy sauce, and sugar accurately.

• Measuring cup: Needed to measure the coconut milk and mixed vegetables.

• Bowl: Useful for setting aside the cooked tofu temporarily.

• Wooden spoon: Ideal for stirring the curry paste and coconut milk to prevent sticking and burning.

• Serving dish: For presenting the finished Thai tofu curry with a garnish of fresh basil.

Prep ingredients ahead: Chop mixed vegetables and cube tofu in advance to save time during cooking.

Use pre-made curry paste: Opt for store-bought red curry paste to cut down on preparation time.

One-pan method: Cook everything in one pan to reduce cleanup time.

Quick tofu press: Use a tofu press or heavy object to quickly remove excess water from the tofu before cooking.

Frozen vegetables: Use frozen mixed vegetables to skip the chopping and save time.