Description
This creamy red curry tofu recipe is a rich, spicy, and satisfying vegan dish made with pan-fried tofu, coconut milk, red curry paste, and sambal oelek. It’s a Thai-inspired comfort meal that’s easy to make and perfect for weeknights.
Ingredients
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20 to 22 oz super firm or firm tofu
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2 tbsp canola or vegetable oil
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Pinch of kosher salt
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2 tbsp coconut oil
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1 cup thinly sliced shallots
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2 tbsp minced fresh ginger
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1 cup full-fat canned coconut milk
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3–4 tbsp sambal oelek (to taste)
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4 tsp red curry paste
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1½ tsp coconut or brown sugar
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1 tsp ground coriander (optional)
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1 tsp kosher salt
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Garnish: sliced scallions, sesame seeds, red pepper flakes
Instructions
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Press tofu for 20 minutes if using firm/extra-firm. Cut into 1-inch cubes.
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Pan-fry tofu in oil over medium-high heat until golden on all sides. Salt lightly as it cooks.
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In a separate skillet, heat coconut oil and sauté shallots for 4–5 minutes.
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Add ginger and cook until fragrant (30 sec–1 min).
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Stir in coconut milk, sambal oelek, red curry paste, sugar, salt, and coriander. Simmer 3–4 mins.
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Add crispy tofu to the sauce, stir gently, and simmer for 5 more minutes.
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Serve hot with rice or noodles and desired garnishes.
Notes
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Use full-fat coconut milk for maximum creaminess.
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Adjust sambal oelek for desired heat level.
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Add veggies like bell pepper or spinach to customize.
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Store leftovers for up to 4 days or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired, Asian Fusion