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Thai red curry with crispy tofu served in a white bowl
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Vegan Thai Red Curry with Tofu

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.
Course Main Course | Curry
Cuisine Thai
Keyword Thai red curry, Thai red curry with Tofu, Vegan Thai red curry
recipe Main course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 295kcal
Author Rachna Parmar

Equipment

Ingredients

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: 295kcal | Carbohydrates: 18g | Protein: 13g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 52mg | Potassium: 698mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2287IU | Vitamin C: 147mg | Calcium: 177mg | Iron: 5mg