Vegan Thai Red Curry with Crispy Tofu

This vegan Thai Red curry is a favorite in my home. It is so much better than takeout, and I generally make large batches to have leftovers as well.

One can vary the protein used here. This time I used crispy marinated tofu that tasted so good in this Thai curry. You can use the same recipe for green curry or yellow curry as well.

You may also like: Teriyaki Tofu, Tandoori tofu, Kung pao tofu, Tofu broccoli mushroom stir fry. You will love this vegan Thai red curry soup too.

Ingredients

Tofu: I have used one block of firm tofu here.

Tofu Marinade: Thai red curry paste, corn starch, salt, pepper and sesame oil are used to marinate tofu and then cook it.

Thai Red curry Paste: 4 tbsp. are used in this recipe.

Seasonings: Minced ginger and garlic, palm sugar, salt, pepper and lemon juice are used in the recipe.

Coconut milk:1 large can of coconut milk gives the Thai curry its base.

Vegetables: Broccoli, mushroom and green peppers are used in the curry. Thai red chillies are used for heat.

Coconut oil: It is used in the Thai red curry.

Instructions

First prepare the tofu. I have used firm tofu here. Press it really well with a weighted pan and then dry it with paper towels. Take out as much moisture as you can.

Now marinate tofu cubes in Thai red curry paste, salt, pepper, sesame oil and cornflour. Mix well to coat tofu cubes.

Skillet: Take 2 tbsp. sesame oil in a skillet. Heat it. Then place marinated tofu cubes. Cook on all sides till the tofu cubes are nice and crispy. Drain and keep aside.

Air fryer: Preheat air fryer at 200C or 390F for 5 minutes. Place marinated tofu cubes after spraying/brushing the basket with oil.

Air fry at 200C or 390F for 8-10 minutes till tofu is crispy.

To make Thai Red Curry

Cut broccoli in florets. Cut pepper in petals and mushrooms you can halve or quarter. You can use other vegetables available with you like carrots or beans.

First heat coconut oil in a pan. Add in Thai curry paste and saute for a minute. Tip in the veggies along with minced ginger and garlic. Saute on low heat for 2-3 minutes.

Add crispy tofu along with a can of coconut milk. Add sugar, salt and pepper. Simmer and cook for about 5-7 minutes till the veggies are cooked. If the curry is too thick, add half a cup of water or broth.

Turn off the heat. Add lemon juice and basil leaves. Taste and adjust seasoning as per taste. Your tasty vegan Thai red curry with crispy tofu is ready. Serve with some boiled jasmine rice and enjoy.

It is a delicious complete meal.

Storage Tips: You can store this curry in air tight jar in the fridge for 3 days. Warm it in a pan before serving.

You can also freeze the curry but without the tofu. It will stay for two months in the freezer. Tofu does not freeze well.

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Vegan Thai Red Curry with Tofu

Rachna Parmar

This delicious vegan Thai red curry has crispy tofu and loads of veggies. It is a perfect plant-based main. So easy to make too.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course | Curry

Cuisine Thai

Servings 6

Calories 295 kcal

Equipment

• 1 Chef's knife

Ingredients

 

1x2x3x

For crispy tofu

• 16 oz. firm tofu or 450 gm.
• 1 tsp. red curry paste
• 2 tsp. cornstarch
• ½ tsp. pepper
• salt to taste
• 1 tsp. sesame oil

For Red Curry

• 3 tbsp. Thai red curry paste
• 1 tbsp. coconut oil
• 1 tbsp. ginger garlic minced
• 13.5 oz. coconut milk or 400 ml.
• 1 tsp. palm sugar
• 1 tbsp. lemon juice
• 1 bunch basil leaves
• 1 head broccoli
• 2 green pepper
• 2 cups mushrooms
• 2 Thai chillies optional
• salt and pepper to taste

Instructions

 

• First prepare the tofu. I have used firm tofu here. Press it really well with a weighted pan and then dry it with paper towels. Take out as much moisture as you can.
• Now marinate tofu cubes in Thai red curry paste, salt, pepper, sesame oil and cornflour. Mix well to coat tofu cubes.
• Skillet: Take 2 tbsp. sesame oil in a skillet. Heat it. Then place marinated tofu cubes. Cook on all sides till the tofu cubes are nice and crispy. Drain and keep aside.
• Air fryer: Preheat air fryer at 200C or 390F for 5 minutes. Place marinated tofu cubes after spraying/brushing the basket with oil.
• Air fry at 200C or 390F for 8-10 minutes till tofu is crispy.

To make the curry:

• Cut broccoli in florets. Cut pepper in petals and mushrooms you can halve or quarter. You can use other vegetables available with you like carrots or beans.
• First heat coconut oil in a pan. Add in Thai curry paste and saute for a minute. Tip in the veggies along with minced ginger and garlic. Saute on low heat for 2-3 minutes.
• Add crispy tofu along with a can of coconut milk. Add sugar, salt and pepper. Simmer and cook for about 5-7 minutes till the veggies are cooked. If the curry is too thick, add half a cup of water or broth.
• Turn off the heat. Add lemon juice and basil leaves. Taste and adjust seasoning as per taste. Your tasty vegan Thai red curry with crispy tofu is ready. Serve with some boiled jasmine rice and enjoy.
• It is a delicious complete meal.

Notes

Storage Tips: You can store this curry in air tight jar in the fridge for 3 days. Warm it in a pan before serving.

You can also freeze the curry but without the tofu. It will stay for two months in the freezer. Tofu does not freeze well.

Nutrition

Calories: 295kcalCarbohydrates: 18gProtein: 13gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 52mgPotassium: 698mgFiber: 5gSugar: 6gVitamin A: 2287IUVitamin C: 147mgCalcium: 177mgIron: 5mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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