Coconut Red Curry With Tofu
Updated Aug. 18, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 14ounces extra-firm tofu
- 1tablespoon peanut or safflower oil
- 1-inch ginger root, peeled and minced
- 2shallots or 1 small onion, minced
- 2garlic cloves, minced
- 1Thai chile or 2 serrano peppers, seeded and thinly sliced
- 2tablespoons chopped cilantro stems
- 8ounces cremini mushrooms, quartered
- ½teaspoon sea salt, more to taste
- 3tablespoons prepared red curry paste
- 1cup unsweetened coconut milk
- 2teaspoons Asian fish sauce
- Zest and juice of 1 lime
- 1cup snow peas
- Basil and/or cilantro leaves, for garnish
- Brown or white rice, for serving
Nutritional analysis per serving (4 servings)
377 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 16 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Step 2
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Step 3
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
Private Notes
Comments
I dried the tofu by sandwiching between cutting boards and paper towels with a weight on top. Then coated in olive oil and spices. Baked at 400 for 30 minutes while turning / stirring once in the middle. This makes a firmer tofu cube and allows it stay conisistent while reheating.
CAUTION--apparently all red curry pastes are not the same. I made this and added the 3 T red curry paste as called for. It was super hot--my advice--try adding 1T at a time to get it to the level you want. Will try again as I think it would be delicious with the right level of spiciness.
This was excellent. I am vegetarian and we substituted 1 tsp of soy sauce + 1 tsp of warm water for the fish sauce. We also used a little extra coconut milk, thinned with water, to increase the volume of the sauce. I suggest doing a careful mis en place with this dish -- chop and have all ingredients ready in small bowls by the pan -- because it goes fast once you get started.
FABULOUS! Have made this several times. NOTES: 1. No need to waste paper towels—just roll tofu up in a kitchen towel, place on counter, put cutting board on top, place non-breakable bowl on that,] put something heavy-ish into bowl, like fruit. 2. If you’re in a hurry, don’t even bother with this step—extra firm tofu has far less water in it than regular tofu. 3. I used frozen organic peas instead of snow peas—had them on hand and they are far cheaper than snow peas where I am.
I chickened out and fried my tofu first but next time I might not bother. Tastes great and not at all hard to do. I like spice however so I used Penang rather than red curry. Red curry paste always disappoints imo
It was ok. If I made it again I’d try and marinate the tofu beforehand. It did not take on much flavor.
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