Go Back
Red curry tofu recipe - Dr. Pingel

Thai Red Curry Tofu Recipe

Total Time 30 mins
Servings 4


  • 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 


  • 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.