Thai Red Curry with Tofu

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

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.

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
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

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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