Thai Red Curry Tofu

Thai red tofu curry with white rice in a white bowl.

This Thai Red Curry Tofu with Vegetables is bursting with bold flavor—and it’s way better than takeout! Ready in under 30 minutes, this quick and easy tofu curry is yummy with rice.

Course Dinner

Cuisine American

Keyword red curry tofu, thai red curry, thai red tofu curry, thai tofu curry

Prep Time 10

Cook Time 24

Total Time 34

Servings Servings

Calories 460kcal

Author Maria Doss

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 (13.5 ounces or 1 ½ cups)
2 tablespoons soy sauce
2 to 3 tablespoons brown sugar (not packed)
3 handfuls baby spinach
a squeeze of lemon juice
salt to taste

Instructions

Prep tofu. Pat the tofu thoroughly dry with paper towels, then cut it into cubes. Add the tofu to a large zip-top bag, sprinkle with 3 tablespoons cornstarch, seal, and give it a good shake until evenly coated. You can also toss everything together in a bowl if you prefer.
Pan-fry tofu. Heat about 2 tablespoons of oil in a large pan over medium-high heat. Once hot, add the tofu in a single layer and cook undisturbed for about 3 minutes, until golden and crisp. Flip and cook for another 2 minutes, then remove with a slotted spoon and set aside.
👉 If the pan is too crowded, cook the tofu in two batches, so it browns properly.
Saute aromatics. Add the remaining 2 tablespoons of oil to the pan, then add the 1 cup chopped onion, 3 grated garlic cloves, and 2 teaspoons of grated ginger. Reduce the heat to medium and sauté for 4–5 minutes, until the onion starts to turn translucent.
Stir in 3 tablespoons red curry paste and 1 red bell pepper, and cook for another 3 minutes, stirring constantly so the curry paste toasts evenly.
Simmer curry. Pour in one can of coconut milk, 2 tablespoons soy sauce, 2 to 3 tablespoons brown sugar, and ½ cup water. Stir well and bring to a gentle boil, then reduce the heat and simmer for 2–3 minutes to let the flavors come together.
Finish. Stir in the cooked tofu and 3 handfuls of spinach, then simmer for a few minutes until the spinach wilts and the tofu is warmed through. Add a squeeze of lemon juice, then taste and adjust with a pinch of salt or brown sugar, if needed.
Serve hot over fluffy rice and enjoy!

Video

Notes

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.

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.

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.

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