Creamy Thai Red Curry with Tofu

This Thai Red Curry is made with crispy tofu and sautéed red peppers and broccoli cooked in a creamy peanut red curry sauce. Serve it over rice for an easy vegan and gluten-free meal.

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This post was sponsored by iHerb. All thoughts and opinions are 100% mine.

If you know anything about me, then you know I LOVE LOVE LOVE curry. Give me all the curries and I am one happy gal. Perhaps, that’s why you’ll find so many vegan curry recipes on my blog. But one can never have too much of a good thing and that is why I am back today with another curry recipe.

I think you’re going to love this Red Peanut Curry. It is:

• rich and creamy
• packed with protein
• hearty and wholesome
• spiced to PERFECTION

And the best thing about this curry recipe is that it’s highly versatile. Feel free to add more vegetables (carrots and mushrooms are great!), adjust the spices, or swap out different proteins. Regardless of what you do, you'll love this delicious and easy weeknight meal.

Recommended Ingredients & Substitutions

Most curries can be made in about 30 minutes with just a handful of ingredients. And, better yet, it is a meal that is good for you! Curries are typically packed with veggies, protein, and healthy fats. It's the perfect hearty and healthy winter meal!

Here is everything you'll need.

Ingredient Notes

*Many of these ingredients I got at iHerb, my go-to online grocery store for all my shelf stable goods. Read more about iHerb below.

• Rice - I recommend sprouted brown rice as it has more nutrients and easier to digest. Now Real Foods Organic has my favorite brand.
• Coconut Oil – I recommend Artisana Organic Raw Coconut Oil.
• Extra-Firm Tofu – Look for extra-firm tofu that is not water-packed. This type of tofu does not have excess water and does not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press.
• Veggies - I use a blend of red bell pepper and broccoli. Feel free to add additional vegetables such as carrots, mushrooms, and eggplant.
• Full-Fat Coconut Milk – This recipe calls for canned coconut milk (rather than in a carton). For a lighter option, you can use light coconut milk.
• Peanut Butter - Look for natural, no added sugar, creamy peanut butter. My go-to brand is MaraNatha Organic Peanut Butter.
• Red Curry Paste – You can make your own if you’d like, but I buy my red curry paste at the store. If you like spicy curry, add an additional tablespoon of red curry paste to the sauce.
• Maple Syrup - This is to sweeten the recipe slightly. You can also use coconut sugar, brown sugar (to taste), or omit it altogether.
• Tamari Sauce - Tamari sauce is a gluten free alternative to soy sauce. I recommend Eden Foods Tamari Soy Sauce.
• Roasted Peanuts - Use roasted salted peanuts like these Extra Large Virginia Peanuts.

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iHerb is an online store filled with over 30,000 natural and organic products ranging from home, beauty, food, pets, supplements, personal care, and more.

iHerb carries top-quality brands – ones that you probably recognize – and ships from climate-controlled distribution centers to ensure quality products to over 180 countries around the world!

Not only do they have everything I want, but also their shipping is fast and their prices are great. iHerb is convenient, affordable, and I am certain to get top-quality ingredients. The items were fresh, top quality, and took this curry recipe to the next level.

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Mini Grocery Haul

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This past mini grocery haul included some of my favorite items such as:

• Bob's Red Mill Large Flake Nutritional Yeast
• Simple Mills Crunchy Almond Flour Cookies
• Simply Organic Cumin
• Yogi Tea, Chai Rooibos, Caffeine Free
• Yogi Tea, Detox, Caffeine Free

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Step-by-Step Instructions

Step One - Make the Rice

Begin by making the rice. Add one cup of dried rice along with 2 ½ cups water to a medium-sized pot. Place over medium heat and bring to a soft boil. Cover with a tight-fitting lid and reduce heat to low. Simmer for 40-45 minutes until all the water has absorbed and the rice has doubled in size. Once your rice is ready, remove it from the heat and set it aside.

Pro Tip: If using white rice, follow the instructions on the back of the packaging as the amounts will be different.

Step Two - Sauté the Tofu

Pat the tofu dry and cut it into ½″ rectangles. Cut each rectangle in half and then diagonally to create triangles.

Add one tablespoon of coconut oil to a large skillet or wok. Make sure your skillet is large enough to cook the tofu in a single layer. Heat the oil over medium heat. When the oil is hot, add the tofu. Stir fry the tofu for about 5 to 6 minutes or until it is browned on both sides. Transfer to a paper towel.

Pro Tip: Don’t add your tofu until the oil is very hot. Test the heat with a drop of water. If it sizzles immediately, you’re ready to add the tofu.

Step Three - Sauté the Vegetables

Thinly slice the onions and peppers. Cut the peppers in half so that your slices are about 2 inches big. Break broccoli into small bite-sized pieces. Mince the garlic and peel and grate the ginger.

Heat the remaining oil in the same skillet. Reduce heat to medium. Add onions and sauté until the onions are translucent and fragrant. Stir in the garlic and ginger, sautéing for an additional 30 seconds. Stir in the red peppers and broccoli and sauté for an additional 2-3 minutes until the vegetables are vibrant in color.

Step Four - Make the Red Curry Sauce

Add the vegetable broth, curry paste, peanut butter, and coconut milk, stirring until the curry paste has completely dissolved. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes, until the broccoli is soft and the sauce has thickened slightly.

Stir in Tamari sauce, lime juice, maple syrup, and salt. Taste and adjust seasonings. Once it's seasoned to perfection, remove from heat and stir in the cooked tofu.

Serving And Storing

Serving – Serve immediately over cooked rice. Top with cilantro, lime wedges, and chopped peanuts.

Storing – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat gently over the stove or in the microwave.

Frequently Asked Questions

Thai Red Curry with Tofu

This Thai Red Curry is made with crispy tofu and sautéd red peppers and broccoli cooked in a creamy peanut red curry sauce. Serve it over rice or rice noodles for an easy vegan and gluten-free meal.  

4.88 from 8 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 382kcal

Author: Sarah McMinn

Ingredients

Thai Red Curry

• 1 cup sprouted brown rice
• 2 tbsp. coconut oil, divided
• 8 ounces extra firm tofu, cut into triangles
• 1 small yellow onion, thinly sliced
• 1 tbsp. fresh ginger peeled and grated
• 2-3 garlic clove minced
• 1 red bell pepper seeded and thinly sliced
• 2 cups broccoli florets, cut into bite-sized pieces
• ½ cup vegetable broth
• 1 (14 oz) can full-fat coconut milk
• ¼ cup peanut butter
• 1-2 tbsp. red curry paste
• 1 tbsp. Tamari soy sauce
• 2 tsp. maple syrup
• juice of 1 lime
• salt, to taste

Toppings

• small handful cilantro chopped
• lime wedges
• chopped peanuts

US Customary - Metric

Instructions

• Begin by making the rice. Add one cup of dried rice along with 2 ½ cups water to a medium-sized pot. Place over medium heat and bring to a soft boil. Cover with a tight-fitting lid and reduce heat to low. Simmer for 40-45 minutes until all the water has absorbed and the rice has doubled in size. Note: if using white rice, follow the instructions on the back of the packaging as the amounts will be different.
• Pat the tofu dry and cut it into ½ inch rectangles. Cut each rectangle in half and then diagonally to create triangles. (See photo above). Add one tablespoon of coconut oil to a large skillet or wok. Heat the oil over medium heat. When the oil is hot, add the tofu. Stir fry the tofu for about 5 to 6 minutes or until it is browned on both sides. Remove from the skillet and set aside. Wipe down the skillet and return it to the stovetop.
• Thinly slice the onions and peppers. Break the broccoli into small bite-sized pieces. Mince the garlic and peel and grate the ginger. Heat the remaining oil in the same skillet. Reduce heat to medium. Add onions and sauté until the onions are translucent and fragrant, about 4-5 minutes. Stir in the garlic and ginger, sautéing for an additional 30 seconds. Stir in the red peppers and broccoli and sauté for an additional 2-3 minutes until the vegetables are vibrant in color.
• Stir in the vegetable broth, coconut milk, curry paste, and peanut butter, stirring until the curry paste has completely dissolved. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes, until the broccoli is soft and the liquid has begun to thicken slightly. Stir in the tamari, lime juice, maple syrup, and salt. Taste and adjust seasonings. Once it’s seasoned to perfection, stir in the cooked tofu so that it is completely coated. Serve immediately over rice. Top with fresh cilantro, peanuts, and lime juice.

Notes

Serving and Storing – Serve immediately over cooked rice. Top with cilantro, lime wedges, and chopped peanuts. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat gently over the stove or in the microwave.

Make in Advance - You can make this curry up to 24 hours in advance. In fact, letting the curry marinate can actually deepen the flavor. When you are ready to serve, simply reheat gently over the stovetop. However, I recommend making the rice just before serving.

Recipe Tips

1. Use Extra Firm Tofu that is not water-packed, such as super firm sprouted tofu. This type of tofu does not have excess water and does not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by a weighted, towel-lined cutting board.
2. Add the red curry slowly. It adds flavor but it also adds heat. If you want more heat, add it slowly and taste test it after each addition to avoid making it way too hot.
3. This recipe is very versatile. Feel free to add additional vegetables such as carrots, mushrooms, and cauliflower. Simply stir fry them with the other vegetables before adding the curry sauce.

Variations - If you don't like tofu, feel free to use soy curls, tempeh, or simply swap it out for additional veggies.

 

Nutrition

Calories: 382kcal | Carbohydrates: 50g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Sodium: 418mg | Potassium: 479mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1859IU | Vitamin C: 81mg | Calcium: 59mg | Iron: 2mg

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