Tofu Curry Recipe
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
42 mins
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Servings
6
-
Calories
270 kcal
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Course
Main Course
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Cuisine
Thai
Tofu Curry Recipe
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Make a Vegetarian version of our famous Thai Chicken Panang Curry! This vibrant Panang Tofu Curry Recipe is silky and packed with exotic flavor.
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Ingredients
- 1 pound extra-firm tofu
- 2 tablespoon coconut oil, divided
- 1 small onion, peeled and chopped
- 3 bell peppers green, red, and yellow, seeded and chopped
- 2 cloves garlic, minced
- 4 ounces Panang red curry paste, 1 can
- 1 tablespoon peanut butter
- 12 kaffir lime leaves, crushed
- 13.5 ounces thick coconut milk, unsweetened
- 3 tablespoons fish sauce
- 1/4 cup Thai basil leaves or sweet basil
Instructions
- Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
- Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
- Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
- Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
- Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.
Notes
- Shopping Tips: There are some ingredients that may need to be purchased at an Asian food market, but this recipe is worth the trip! Most likely: panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil.
- Extra Kaffir Lime Leaves? Kaffir lime leaves can be kept in the freezer. They turn dark, but retain their flavor. Kaffir lime leaves stay a little tough, even after cooking. You can eat them, eat around them, or take them out after cooking.
- Strict Vegetarian? You can substitute soy sauce for the fish sauce, but fish sauce tastes more authentic.
- Too Spicy? If you are worried about the spiciness of the curry paste, start with half a can. You can add more near the end if you like.
- Leftovers will keep for 3-5 days in the refrigerator. Keep them in an airtight container.
Nutrition Information
Show Details
Serving
6oz
Calories
270kcal
(14%)
Carbohydrates
11g
(4%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Sodium
778mg
(32%)
Potassium
431mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3250IU
(65%)
Vitamin C
52mg
(58%)
Calcium
79mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 270kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Sodium | 778mg | 32% |
| Potassium | 431mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3250IU | 65% |
| Vitamin C | 52mg | 58% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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