Red Curry Tofu

Red Curry Tofu happens to be my all-time favorite Thai dish. About a year or so ago, I started learning how to make it so that I could have it any time I wanted and it would be with the vegetables that I really like. I’ve made it quite a few times since then and have finally gotten it down to a really good, simple recipe. (Tofu can be substituted with meat and you can add any veggies that you like).

1 package of firm (medium-hard) tofu
1 green bell pepper
1 red bell pepper
½ small onion
1 tablespoon of minced garlic
1 can baby corn
1 can water chestnuts
2 cans (13.5 oz) of coconut milk
2 ½ tablespoons of cooking oil
Salt (to taste)
1 tablespoon Sriracha Garlic Sauce
3 tablespoons of Red Curry paste

  1. Cut tofu into squares and pat down with paper towel. Leave out for 45 minutes to 1 hour to dry.
  2. Lightly fry tofu (optional).
  3. Cut bell peppers and onions into squares.
  4. Sautee onions in large wok-pan with cooking oil until semi-clear. Stir in garlic and cook on low heat so mixture does not burn.
  5. Add coconut milk, red curry paste, bell peppers, corn, water chestnuts and tofu. Stir.
  6. Add salt and Sriracha garlic sauce (to taste).
  7. Simmer for 15 minutes or until hot. (Do not let it simmer for too long or coconut milk will start evaporating).
  8. Garnish with cilantro. Serve with jasmine rice and thai tea (optional).

Serves 4 to 6.

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