Thai Tofu Curry

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Unfairly, I have always been skeptical of tofu. Being unfamiliar with an ingredient is never a good reason to avoid it, though. Ever since switching to a plant-based diet, tofu has become an awesome staple for protein in our household. After making several sauces and experimenting with various recipes, I felt ready to venture out on my own for this Thai Tofu Curry. It did not disappoint! If you haven’t tried tofu before, this is the recipe to start.

Thai Tofu Curry


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

INGREDIENTS
 6 red potatoes, quartered
 14 oz extra firm tofu
 ½ yellow onion, diced
 3 cloves garlic, minced
 1 tbsp ginger, minced
 1 cup porcini mushrooms, sliced
 26 oz coconut milk
 4 oz red Thai curry paste
 ½ cup Sambal Oelek chili paste
 4 tbsp soy sauce
 1 tbsp rice vinegar
 1 head broccoli, cut into small florets
 3 cups spinach, chopped
 1 cup edamame, frozen and peeled
 ¼ red onion, sliced

INSTRUCTIONS
1

In a medium saucepan, boil the potatoes for 10-15 minutes. The potatoes do not need to be fully cooked, just slightly softened. Drain and set aside.

2

In a large cast-iron pot, cook the tofu on high heat. Stir often until the tofu is lightly browned on all sides. Remove the tofu and set aside.

3

In the same cast-iron pot, add the yellow onion, garlic, ginger, and mushrooms. Saute for 3-4 minutes until mushrooms are fragrant.

4

Add the coconut milk, red thai curry paste, chili paste, soy sauce, and rice vinegar. Heat the sauce and scrape the bottom of the pan to get off any browned bits.

5

Add the broccoli and potatoes. Boil for 5-6 minutes, until the broccoli is softened.

6

Add the spinach, edamame, and red onion. Mix well.

7

Lastly, add the tofu and serve hot. Enjoy!

Ingredients

INGREDIENTS
 6 red potatoes, quartered
 14 oz extra firm tofu
 ½ yellow onion, diced
 3 cloves garlic, minced
 1 tbsp ginger, minced
 1 cup porcini mushrooms, sliced
 26 oz coconut milk
 4 oz red Thai curry paste
 ½ cup Sambal Oelek chili paste
 4 tbsp soy sauce
 1 tbsp rice vinegar
 1 head broccoli, cut into small florets
 3 cups spinach, chopped
 1 cup edamame, frozen and peeled
 ¼ red onion, sliced

Directions

INSTRUCTIONS
1

In a medium saucepan, boil the potatoes for 10-15 minutes. The potatoes do not need to be fully cooked, just slightly softened. Drain and set aside.

2

In a large cast-iron pot, cook the tofu on high heat. Stir often until the tofu is lightly browned on all sides. Remove the tofu and set aside.

3

In the same cast-iron pot, add the yellow onion, garlic, ginger, and mushrooms. Saute for 3-4 minutes until mushrooms are fragrant.

4

Add the coconut milk, red thai curry paste, chili paste, soy sauce, and rice vinegar. Heat the sauce and scrape the bottom of the pan to get off any browned bits.

5

Add the broccoli and potatoes. Boil for 5-6 minutes, until the broccoli is softened.

6

Add the spinach, edamame, and red onion. Mix well.

7

Lastly, add the tofu and serve hot. Enjoy!

Thai Tofu Curry

Sweet Pea Living | Thai Tofu Curry | Plant-Based | Vegan

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