Thai Red Curry Tofu

A quick and spicy Thai red curry with crispy pan-fried tofu, simmered with broccoli florets in a rich coconut milk sauce, served with jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.38/serving

Dietary

• Gluten-Free
• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• spicy
• savory
• stir-fry

Ingredients

• 1 tablespoon vegetable oil
• 14 ounce extra-firm tofu (pressed, cubed)
• 2 tablespoon red curry paste
• 13.5 ounce full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 cup broccoli florets
• 2 package microwave jasmine rice
• 0.5 teaspoon salt (to taste)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pressed and cubed extra-firm tofu and pan-fry, stirring occasionally, until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove tofu from skillet and set aside.
2. In the same skillet, add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.
3. Pour in the full-fat coconut milk and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
4. Stir in the brown sugar and lime juice. Add the frozen broccoli florets and cook for 3-5 minutes, until broccoli is tender-crisp.
5. Return the cooked tofu to the skillet and stir to coat. Season the curry with salt to taste.
6. While the curry finishes, prepare the microwave jasmine rice according to package directions.
7. Serve the Thai Red Curry Tofu hot over jasmine rice. Garnish with fresh cilantro or basil if desired.

Notes

Adjust the amount of red curry paste to control the spice level. You can add other frozen vegetables like bell peppers or green beans if desired.

Nutrition (per serving)

• Calories: 670
• Protein: 28.5 g
• Carbohydrates: 81.3 g
• Fat: 29.5 g
• Fiber: 9.2 g
• Sodium: 760 mg
• Saturated Fat: 21.1 g
• Sugar: 12.3 g