Recipes & DIY

Quick and Easy Thai Red Curry Tofu Recipe

The title of this article says it all: This Thai red curry tofu recipe is simple to make and oh so delicious. Featuring the timeless classic Thai flavors we all know and love—from curry to coconut milk to basil—this red curry with tofu is sure to become one of your go-to recipes for a no-fuss weeknight dinner even your kids will love. But you know me—this recipe goes far beyond ease and flavor. Let’s dive into what makes this plant-based dish nutrient-rich!

The main ingredient in curry paste is chili peppers. And did you know that chili peppers have actually been shown to boost your metabolism? This is thanks to its main ingredient, capsaicin. According to a 2013 study, those who ate breakfasts containing both capsaicin and MCT oil burned over 50 percent more calories over a six-hour period than those who didn’t consume these foods. [1

Curry paste also typically contains lemongrass, among other ingredients. Interestingly, in a 2015 study on 40 volunteers, researchers discovered that simply smelling lemongrass eased anxiety and tension immediately. [2] But that’s not all. It’s also been shown to help support healthy cholesterol levels. [3]

When paired with nutritious coconut milk and vegetables, you can see how this red curry tofu recipe can help to set you up for success by supporting your nutritional needs. I hope you enjoy this quick, flavorful dish and that it makes your weeknight meal planning a little easier over the coming months.

 

Thai Red Curry Tofu Recipe

Time: 30 minutes

Serves: 4

 

Red curry tofu recipe - Dr. Pingel

 

Ingredients

1 block extra firm, organic, non-GMO tofu

1 tablespoon brown rice vinegar

2-3 tablespoons coconut aminos

1 red bell pepper, diced

½ yellow onion, diced

4 garlic cloves, peeled and minced

½ tablespoon coconut oil

3 tablespoons red curry paste

½ tablespoon powdered ginger 

1½ cups vegetable broth

1 can (13.5 ounces) coconut cream

1 package (8 ounces) pad thai noodles 

1 cup green peas

1 cup snow or sugar snap peas

½ cup chopped green onions

Thai basil, to taste

Cilantro, to taste

Parsley, to taste

1 lime, quartered

 

Directions

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, combine the tofu, vinegar, and coconut aminos, then toss. Allow to sit for 10 minutes.

3. On a baking sheet lined with parchment paper, place the tofu and bake for 15 minutes.

4. Meanwhile, in a large cast iron skillet over medium-high heat, cook the bell pepper, onion, garlic, and coconut oil. Cook, stirring frequently, until fragrant. 

Red curry tofu recipe - Dr. Pingel

5. Add the red curry paste and ginger, continuing to stir for 2 minutes, then add the broth and coconut cream. Stir to combine.

Red curry tofu recipe - Dr. Pingel

6. Bring to a boil, then add in the noodles. Cook for 5 minutes, stirring to break up the noodles.

7. Reduce the heat to medium-low and add in the peas and snow peas. Stir again and cook for 2-3 minutes.

8. Divide evenly into 4 bowls and add the chopped green onions. Top with the fresh herbs and lime wedges. Serve immediately.

Red curry tofu recipe - Dr. Pingel

Red curry tofu recipe - Dr. Pingel

Thai Red Curry Tofu Recipe

Total Time 30 mins
Servings 4

Ingredients
  

  • 1 block extra firm, organic, non-GMO tofu
  • 1 tbsp brown rice vinegar
  • 2-3 tbsps coconut aminos
  • 1 red bell pepper, diced
  • 1/2 yellow onion, diced
  • 4 garlic cloves, peeled and minced
  • 1/2 tbsp coconut oil
  • 3 tbsps red curry paste
  • 1/2 tbsp powdered ginger 
  • 1 1/2 cups vegetable broth
  • 1 can (13.5 ounces) coconut cream
  • 1 package (8 ounces) pad thai noodles 
  • 1 cup green peas
  • 1 cup snow or sugar snap peas
  • 1/2 cup chopped green onions
  • Thai basil, to taste
  • Cilantro, to taste
  • Parsley, to taste
  • 1 lime, quartered 

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the tofu, vinegar, and coconut aminos, then toss. Allow to sit for 10 minutes.
  • On a baking sheet lined with parchment paper, place the tofu and bake for 15 minutes.
  • Meanwhile, in a large cast iron skillet over medium-high heat, cook the bell pepper, onion, garlic, and coconut oil. Cook, stirring frequently, until fragrant. 
  • Add the red curry paste and ginger, continuing to stir for 2 minutes, then add the broth and coconut cream. Stir to combine.
  • Bring to a boil, then add in the noodles. Cook for 5 minutes, stirring to break up the noodles.
  • Reduce the heat to medium-low and add in the peas and snow peas. Stir again and cook for 2-3 minutes.
  • Divide evenly into 4 bowls and add the chopped green onions. Top with the fresh herbs and lime wedges. Serve immediately.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.