If you’re looking for a mouthwatering vegan Thai red curry recipe with tofu, you’re in for a treat. Made with fresh ingredients, this recipe is perfect for Australian taste buds. Not only is it easy to make, but it’s also bursting with flavor that will leave you wanting more.
Key Takeaways:
- This vegan Thai red curry recipe with tofu is easy to make and packed with flavor.
- The curry base is made with red curry paste, coconut milk, and a variety of vegetables.
- The tofu is marinated in coconut milk, red curry paste, and spices, then pan-fried until crispy.
- The curry is simmered with vegetables and tofu until everything is cooked and flavors have melded together.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Ingredients for Vegan Thai Red Curry Recipe Tofu
To make this delicious vegan Thai red curry with tofu, you will need the following ingredients:
| Ingredients | Quantity |
|---|---|
| Tofu | 1 block (around 400g) |
| Red curry paste | 2 tablespoons |
| Coconut milk | 1 can (400ml) |
| Red bell pepper | 1, sliced |
| Broccoli | 1 cup, chopped |
| Carrots | 2, sliced |
| Basil leaves | A handful |
| Garlic | 2 cloves, minced |
| Ginger | 1 tsp, minced |
| Soy sauce | 1 tbsp |
| Brown sugar | 1 tbsp |
| Vegetable oil | 2 tbsp |
You can easily find these ingredients at any grocery store. With these ingredients, you can make a tasty vegan Thai red curry with tofu in no time.
Preparing the Tofu for Vegan Thai Red Curry
Start by preparing the tofu for the vegan Thai red curry recipe. Drain and press the tofu to remove excess liquid, then cut it into bite-sized cubes. Marinate the tofu in a mixture of coconut milk, red curry paste, and spices for at least 30 minutes to allow the flavors to infuse.
Heat a large frying pan over medium heat and add a small amount of oil. Add the marinated tofu cubes to the pan, and cook for 5-7 minutes on each side, until golden brown and crispy. Remove the tofu from the pan and set it aside.
Creating the Curry Base
Next, let’s create the flavorful curry base for the vegan Thai red curry. In a large pot, heat up a tablespoon of oil over medium heat. Add in a diced onion and sauté until translucent, about 5 minutes. Then, add two tablespoons of red curry paste and cook for another minute, stirring constantly.
Pour in a can of coconut milk and a cup of water, and stir everything until well combined. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
Next, add a diced red bell pepper, a cup of broccoli florets, and a cup of sliced carrots to the pot. Stir everything together and let the vegetables cook in the curry base for about 10 minutes, until they are tender but still slightly crisp.
Taste the curry base and adjust the seasoning as needed, adding more red curry paste for extra spiciness or more coconut milk for added creaminess. Once the curry base is to your liking, it’s time to add in the tofu and finish cooking the curry.
Cooking the Curry with Tofu and Vegetables
Now it’s time to cook the vegan Thai red curry with tofu and vegetables. Once you have your curry base and marinated tofu, you can start cooking.
Place a large saucepan or wok over medium heat and pour in the curry base. Let it simmer for a few minutes until it begins to thicken slightly. Then, add in the marinated tofu and stir gently to combine. Allow the mixture to simmer for a further 5-7 minutes, stirring occasionally.
Next, add in your chopped vegetables, starting with the ones that take the longest to cook. For example, add the carrots first, then the broccoli, and finally the red bell pepper. Stir well and let the curry simmer until the vegetables have cooked to your liking. This should take about 10-15 minutes.
Taste the curry and adjust the seasoning as needed. If you prefer it spicier, add more red curry paste. If it’s too spicy, add a touch of sweetness with some brown sugar or maple syrup. Once the flavors have melded together, your vegan Thai red curry with tofu and vegetables is ready to be served.
| Temperature | Timing |
|---|---|
| Medium heat | 25-30 minutes |
This vegan curry recipe is perfect served over rice or with naan bread. Enjoy!
Serving and Storing the Vegan Thai Red Curry
Once the vegan Thai red curry with tofu is ready, it’s time to serve and enjoy! This easy vegan curry recipe is spicy and flavourful and perfect for any occasion.
To serve, scoop the curry into bowls and top with fresh herbs, such as cilantro or basil. You can also add a squeeze of lime juice to brighten up the flavours.
This spicy tofu curry recipe is perfect on its own or served with some jasmine rice or naan bread to soak up all the delicious sauce. If you prefer a milder flavour, serve it with a side of plain yogurt or coconut cream to cool down the heat.
If you have leftovers, they can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through. This vegan Thai red curry with tofu also freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave until heated through.
Serving and Storing the Vegan Thai Red Curry
Once your vegan Thai red curry with tofu is cooked to perfection, it’s time to serve and enjoy it. You can serve it with rice or naan bread, depending on your preference. The curry is flavoursome on its own, but the rice or bread will help to balance out the spiciness if it’s too much for your taste.
If you have leftovers, you can store them in an airtight container in the fridge for up to four days. Simply reheat it in a pot on the stove or in the microwave when you’re ready to eat. Alternatively, you can freeze the curry for up to three months. When reheating, add some extra coconut milk or water to the curry to keep it from drying out.
Tips for Success
To make your vegan Thai red curry with tofu even more delicious, try experimenting with different vegetables. You could add some sliced zucchini, cauliflower, or sweet potato to the mix. Remember to adjust the spice level according to your personal preference as well.
If you’re new to cooking with tofu, remember to press out the excess water before marinating it. This will help to give it a better texture when pan-frying. Additionally, if you want a spicier curry, you can add some fresh chili or chili flakes to the mix.
In conclusion, this vegan Thai red curry recipe with tofu is a delicious and satisfying option for those looking for a plant-based Thai dish.
It’s easy to make and is packed with flavour thanks to the combination of red curry paste, coconut milk, and vegetables. The crispy tofu adds a great texture and heartiness to the curry. As an added bonus, it’s also a great source of protein thanks to the tofu and vegetables. Give this recipe a try and enjoy a delicious vegan Thai curry in the comfort of your own home.
Tips for Success:
Here are a few tips to ensure success when making this vegan Thai red curry recipe with tofu.
Adjust Spice Levels:
Thai red curry is known for its spicy kick, but you can adjust the levels to suit your personal taste. Start with a small amount of red curry paste, taste the sauce, and add more if desired. If the sauce becomes too spicy, add more coconut milk to balance it out.
Experiment with Vegetables:
Feel free to experiment with different vegetables in this recipe. Try adding snow peas, zucchini, or mushrooms for an extra pop of flavor. Just make sure to cut the vegetables into similar-sized pieces for even cooking.
Use Fresh Ingredients:
When possible, use fresh ingredients for the best flavor. This includes the vegetables, tofu, and herbs like cilantro or basil. Fresh ingredients will make your curry taste brighter and more vibrant.
Serve with the Right Accompaniments:
The curry can be served with rice, quinoa, or naan bread. Rice is a classic accompaniment and helps to absorb the sauce. If you’re looking for a gluten-free option, quinoa is a great choice. Naan bread is a tasty addition that can be used to scoop up the sauce.
Store Leftovers Properly:
Leftover curry can be stored in the fridge for up to 4 days or frozen for up to 3 months. Make sure to store it in an airtight container to prevent it from drying out. To reheat, simply microwave it until heated through or heat it up on the stove over low heat.
FAQ
Q: Can I use other vegetables in this recipe?
A: Yes, you can customize the vegetables according to your preference. Feel free to add or substitute with your favorite veggies.
Q: Can I use store-bought curry paste?
A: Yes, you can use store-bought red curry paste for convenience. Just make sure to check the ingredients to ensure they are vegan-friendly.
Q: Can I make this curry less spicy?
A: Absolutely! Adjust the amount of red curry paste according to your spice tolerance. Start with a smaller amount and add more if desired.
Q: Can I freeze the leftovers?
A: Yes, you can store the leftovers in the fridge for up to 4 days or freeze them for up to 3 months. Just make sure to cool the curry completely before freezing.
Q: Can I use a different protein instead of tofu?
A: Yes, you can substitute tofu with other protein sources like tempeh or seitan. Just make sure to adjust the cooking times accordingly.