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Thai Red Curry with Tofu

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With the delicate flavors of lemongrass, ginger, lime, and cilantro, this Thai red curry recipe really hits the spot. It’s loaded with vegetables and tofu, and I like to add mango and pineapple for a little sweetness.  
Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

  • 1 block tofu, (firm, pressed)
  • 1/4 cup tamari
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon dark brown sugar
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon onion powder
  • 1 teaspoon coconut oil
  • 1 tablespoon coconut oil
  • 2-3 kaffir leaves
  • 1 inch ginger root, (peeled, minced)
  • 1 inch lemongrass, (minced)
  • 2-3 scallion whites, (chopped)
  • 2 cloves garlic, (minced)
  • 2 tablespoons cilantro, (chopped)
  • 1 large portobello mushroom, (sliced)
  • 1 cup broccoli florets, (cooked, drained)
  • 1 can water chestnuts, (drained, sliced)
  • 1/2 orange pepper, (sliced)
  • 1/2 red pepper, (sliced)
  • 1/2 green pepper, (sliced)
  • 1 bunch asparagus tips
  • 1/2 cup mango chunks
  • 1/2 cup pineapple chunks
  • 1 tablespoon red Thai curry paste
  • 1 1/2 cups unsweetened full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 Lime
  • Salt
  • Brown or white rice, (cooked)

Instructions

The Tofu

  • Cut pressed tofu into ½-inch slabs, then cut into desired shape. I prefer triangles!
  • In a bowl, whisk tamari, vinegar, sugar, water, garlic, ginger, and onion powders.  
  • Place tofu in a glass storage container and pour mixture over tofu, then close tight with lid.
  • Let tofu marinate in the fridge for at least 1 hour.  
  • Heat a shallow pan and add coconut oil, letting oil heat for 1 minute.  
  • Place tofu pieces in pan and fry on both sides until golden, using chopsticks or tongs to flip, then set aside.  
  • Drain leftover marinade in an airtight container.  
  • If not using immediately, refrigerate marinade and tofu.

The Curry

  • Whisk curry paste and coconut milk together. Set aside.
  • Heat oil in large skillet over medium heat.  
  • Add kaffir leaves, ginger, lemongrass, and scallions, and saute for 1 minute.  
  • Add garlic and cilantro, and saute for another minute.  
  • Add mushrooms, broccoli, and water chestnuts, and cook for 1 minute.
  • Add peppers, asparagus, mango, and pineapple, and cook for 1 additional minute.  
  • Add coconut milk mixture and vegetable broth, mix well, and let the curry come to a boil.  
  • Add marinated tofu and remaining marinade, and bring the curry to another boil.
  • Turn off heat, stir in lime zest and lime juice, and add salt to taste.  
  • Serve with cooked rice and garnish with cilantro.

Bon appétit!