This Thai Red Curry with Tofu and Veggies is bursting with bold flavor—and it’s way better than takeout! Ready in under 30 minutes, it’s the perfect quick and tasty dinner to serve with rice.
Craving more delicious tofu dinners? Try my teriyaki tofu recipe next—it’s a must-make!
Honestly, I’ve never been a big fan of tofu. But since I’ve been looking for more ways to add protein to my diet, I decided to give it a try—as it’s such a great plant-based option.
To make it truly delicious, I created a flavorful Thai curry that totally transforms it. Paired with veggies like red bell pepper and spinach, it turns into a mouthwatering, nutritious, and complete vegetarian dinner.
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Why our recipe?
- Ready in under 30 minutes—perfect for busy weeknights.
- A vibrant, nutritious and delicious meal that's packed with flavor.
- Tastes amazing served simply with rice.
- Plus, it's a one-pan dinner for easy cleanup!
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How to make Thai Tofu red curry?
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Vegetable options
Feel free to switch up the vegetables—just make sure to slice them into similar sizes for even cooking. Try broccoli, cauliflower, mushrooms, diced sweet potato (just note it may need a bit more time), green beans, zucchini, or yellow squash. The options are endless, so go with whatever you enjoy most or you have at home!
Recipe tips
- Use full-fat coconut milk for that rich, creamy texture—it makes all the difference.
- Thai red curry paste is key to authentic flavor. I recommend the Maesri brand—it's bold, balanced, and far more traditional than most store-bought options, which can be overly sweet or bland. You can find it at large supermarkets, Asian grocery stores, or on Amazon.
- Light brown sugar adds just the right touch of sweetness to round out the spices. If you have it, palm sugar is an even better choice for depth and authenticity.
- Serve it over fluffy rice for a cozy, satisfying dinner. A sprinkle of fresh chopped cilantro on top adds a bright, herby finish.
- Avoid boiling the coconut milk. High heat can cause it to curdle or turn grainy—keep it at a gentle simmer for a smooth sauce.
- Don’t overcook the vegetables. They should be tender with a slight bite, not mushy.
- Taste and adjust the seasonings. Depending on the curry paste you use, you might need to tweak the salt, sweetness, or spice level to suit your preference.
More vegetarian dinner ideas
Thai Red Curry with Tofu
Ingredients
- 1 block extra firm tofu (16 ounces)
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil divided
- 1 cup chopped onion
- 3 garlic cloves grated
- 2 teaspoons grated ginger
- 3 tablespoons Thai red curry paste
- 1 medium red bell pepper remove seeds and cut into strips
- 1 can coconut milk
- 2 tablespoons soy sauce
- 2 to 3 tablespoons brown sugar
- 3 handfuls baby spinach
- a squeeze of lemon juice
- salt to taste
Instructions
- Pat the tofu dry thoroughly using paper towels and cut it into cubes. Place the tofu in a large zip-top bag, sprinkle cornstarch over it, seal the bag, and shake well until the tofu is evenly coated.
- Heat half the oil in a pan over medium-high heat. Once hot, add the tofu and spread it into a single layer. Cook undisturbed for about 3 minutes, or until golden. Flip and cook for another 2 minutes. Remove the tofu with a slotted spoon and set aside.
- Add the remaining oil to the pan, then stir in the onion, garlic, and ginger. Reduce the heat to medium and sauté for 4–5 minutes, until the onion begins to turn translucent.
- Stir in the red curry paste and red bell pepper. Sauté for about 3 minutes to toast the curry paste and deepen its flavor.
- Pour in the coconut milk, soy sauce, brown sugar, and ½ cup of water. Stir well and bring to a gentle boil. Reduce the heat and let it simmer for 2 to 3 minutes.
- Stir in the sautéed tofu and spinach. Cook for a few minutes, until the spinach wilts. Add a squeeze of lemon juice, taste, and season with a pinch of salt if needed.
- Serve hot with rice!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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