This vegan Red Curry Tofu has a warmly spiced, vibrant and aromatic flavor of pink curry, accented with coconut milk and hint of peanut. Pair these fluffy bites of tofu with some white or brown rice and you’ve got a nourishing anytime meal.
Red Curry Sauce
I had been eager to play around with purple curry paste for a while and I finally dove in. I truly though pink curry paste can be heavier and even spicier. But the flavors are surprisingly vibrant and uplifting. nothing like I often consider once I think of “curry.” But then again, I often use a yellow curry powder once I do something curry. Like my Coconut Curry Rice Bowl . Or my Curried Carrots with tempeh – an oldie however goodie recipe.
Red Curry is Different…
The flavors in a pink curry paste embrace: purple chili pepper, garlic, lemongrass, thai ginger, salt, shallot, spices, kaffir lime. I suppose you can DIY your personal curry paste, however to make this an excellent straightforward meal, I used a store-bought curry. I used the Thai Kitchen brand.
Red Curry Tofu Add-ins
Add some spinach or kale to the skillet for a simple leafy green veggie add-in. Roasted broccoli would also be a delicious aspect pairing. Any veggies would pair properly with this dish to make it more of a well-rounded meal. Spring onions or diced carrot are additionally options.
I really like tofu because it is rich protein, fast to prepare dinner and absorbs flavors simply.
I did a triangle reduce for my pink curry tofu, however you might additionally do cubes or slabs. I used an additional firm tofu and pressed out as much liquid as I might earlier than laying it in the skillet. Not into tofu? Here are some options that may work great with this sauce:
What Does Red Curry Taste Like?
I’m used to yellow curry powder. Which has a really distinctive taste from the turmeric and cumin, mustard and coriander. It’s a very earthy flavor. But purple curry is surprisingly extra acidic and brilliant from the lemongrass. It has that signature spiciness, but in addition a salty acidic aspect that for my part pairs perfectly with wealthy flavors like coconut milk and peanut butter.
Red Curry Tofu with Rice
This straightforward weeknight meal is wealthy in protein and packed with vibrant and warmly spiced pink curry taste. White or brown rice is the right aspect pairing.
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Prep: 5 mins
Cook: 15 mins
- 2 Tbsp olive oil, additional virgin
- 14 oz additional firm tofu
- 3/4 cup coconut milk, full fats
- 1 Tbsp peanut butter
- 1 Tbsp maple syrup
- 1-3 tbsp pink curry paste, see notes
Remove your tofu block from it’s package deal and press it as dry as potential with a clean dish towel or paper towels – or tofu press. Then slice it into either cubes or triangles.
Warm a skillet over high heat. Add in the additional virgin olive oil, adopted by the tofu. Cook the tofu for about five minutes, flipping it round about midway via. You need the tofu browned, but not over cooked. Crispy edges and a bit of colour is what you’re going for. Turn heat off when you warm the curry sauce.
In a small sauce pot, over medium heat, add the coconut milk, peanut butter, maple syrup and curry paste. Stir until this combination thickens a bit. About 3-4 minutes.
Turn the skillet again on to medium. Pour the curry sauce over prime the tofu. Gently toss the tofu with the sauce, till coated. You need to prepare dinner until the sauce is good and thick on the tofu.
Warm up your cooked rice. Scoop into serving bowls. Serve tofu over prime.
nutrition estimate | per serving
Calories: 540kcal | Carbohydrates: 56g | Protein: 17g | Fat: 29g | Saturated Fat: 13g | Sodium: 118mg | Potassium: 532mg | Fiber: 4g | Sugar: 6g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 5mg