This vegan Red Curry Tofu has a warmly spiced, bright and fragrant flavor of red curry, accented with coconut milk and hint of peanut. Pair these fluffy bites of tofu with some white or brown rice and you have a nourishing anytime meal.
Red Curry Sauce
I had been wanting to play around with red curry paste for a while and I finally dove in. I actually though red curry paste would be heavier and even spicier. But the flavors are surprisingly bright and uplifting. nothing like I usually think of when I think of “curry.” But then again, I usually use a yellow curry powder when I do anything curry. Like my Coconut Curry Rice Bowl . Or my Curried Carrots with tempeh – an oldie but goodie recipe.
Red Curry is Different…
The flavors in a red curry paste include: red chili pepper, garlic, lemongrass, thai ginger, salt, shallot, spices, kaffir lime. I suppose you could DIY your own curry paste, but to make this a super easy meal, I used a store-bought curry. I used the Thai Kitchen brand.
Red Curry Tofu Add-ins
Add some spinach or kale to the skillet for an easy leafy green veggie add-in. Roasted broccoli would also be a delicious side pairing. Any veggies would pair well with this dish to make it more of a well-rounded meal. Spring onions or diced carrot are also options.
I love tofu because it is rich protein, quick to cook and absorbs flavors easily.
I did a triangle cut for my red curry tofu, but you could also do cubes or slabs. I used an extra firm tofu and pressed out as much liquid as I could before laying it in the skillet. Not into tofu? Here are some alternatives that will work great with this sauce:
What Does Red Curry Taste Like?
I am used to yellow curry powder. Which has a very distinctive flavor from the turmeric and cumin, mustard and coriander. It’s a very earthy flavor. But red curry is surprisingly more acidic and bright from the lemongrass. It has that signature spiciness, but also a salty acidic side that in my opinion pairs perfectly with rich flavors like coconut milk and peanut butter.
Red Curry Tofu with Rice
- 2 tablespoon olive oil, extra virgin
- 14 oz extra firm tofu
- ¾ cup coconut milk, full fat
- 1 tablespoon peanut butter
- 1 tablespoon maple syrup
- 1-3 tablespoon red curry paste, see notes
- 3 cups cooked brown rice
- Remove your tofu block from it's package and press it as dry as possible with a clean dish towel or paper towels – or tofu press. Then slice it into either cubes or triangles.
- Warm a skillet over high heat. Add in the extra virgin olive oil, followed by the tofu. Cook the tofu for about five minutes, flipping it around about midway through. You want the tofu browned, but not over cooked. Crispy edges and a bit of color is what you are going for. Turn heat off while you warm the curry sauce.
- In a small sauce pot, over medium heat, add the coconut milk, peanut butter, maple syrup and curry paste. Stir until this mixture thickens a bit. About 3-4 minutes.
- Turn the skillet back on to medium. Pour the curry sauce over top the tofu. Gently toss the tofu with the sauce, until coated. You want to cook until the sauce is nice and thick on the tofu.
- Warm up your cooked rice. Scoop into serving bowls. Serve tofu over top.