This Tofu Thai Red Curry is one of my new favorite weeknight dinners. It’s loaded with so many bright veggies: bell pepper, broccoli, red onion. And it’s packed with crispy baked tofu!
Plus, it tastes even better the next day, so the leftovers make a perfect lunch!
This curry is so quick to put together, and you can easily adjust the spice level to your preference by changing how much red curry paste you add. I usually use about 4 tablespoons of curry paste, and I love how flavorful it ends up.
Serve with jasmine rice, and you have a healthy and tasty weeknight dinner!
Tofu Thai Red Curry
- 1 14 oz package extra firm tofu
- 2 tablespoon high heat oil, such as vegetable oil, divided
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 red onion, sliced thin
- 2-4 tablespoon Thai red curry paste
- 1 14 oz can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon granulated white sugar
- 2 cloves garlic, minced
- 1 head broccoli, trimmed and cut into small florets
- 1 red bell pepper, cut into strips
- 1 jalapeno pepper or 2 Thai red chilis, sliced thin (optional)
- Dry the tofu by placing it on a clean kitchen towel on top of a plate or other flat surface. Wrap the towel over the tofu, and place another place on top. Place a heavy object, such as cans or a book, over the top plate, and let sit for 30 minutes.
- Preheat oven to 350F. Cut tofu into 1 inch cubes, and toss in a bowl with 1 tablespoon oil and soy sauce. Sprinkle cornstarch over tofu, and toss until all pieces are lightly covered.
- Place tofu on a baking sheet and bake for 15 minutes. Flip all pieces of tofu, and bake for an additional 10-15 minutes. Once finished baking, remove from oven and set aside.
- Add remaining 1 tablespoon oil to a large skillet or Dutch oven over medium heat. Add onion and 2 tbsp red curry paste, and cook until curry past is a dark red color and onion is softened, about 5-7 minutes.
- Add garlic, and cook until fragrant, about 1 minute.
- Stir in coconut milk, fish sauce, white sugar, broccoli, peppers, and tofu. Add additional Thai red curry paste to taste (I usually use 4 tablespoons curry paste).
- Bring sauce to a boil, and let simmer for 10 minutes.
- Serve with rice, and enjoy warm.