Go Back
+ servings
My Darling Vegan
Vegan Thai Red Curry with Tofu

This Vegan Thai Red Curry is made with crispy tofu, sautéd red peppers and bok choy, and rice noodles, all covered in a creamy coconut red curry sauce.

4.88 from 8 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Course: Main Course, Main Dish
Cuisine: Thai, Vegan, Gluten-Free
Servings: 4 servings
Calories: 602 kcal
Author: Sarah McMinn
Coconut Red Curry Sauce
Crispy Tofu
  • 1 tablespoon coconut oil
  • 10 ounces extra firm tofu
  • 1/4 teaspoon salt
Everything Else
  • 1 tablespoon coconut oil
  • 1/2 red onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 baby Bok choy cut in half
  • 8 ounces A Taste of Thai's Straight Cut Rice Noodles
  • small handful cilantro chopped
  • 2 green onions chopped
  1. Bring 2 quarts of salted water to a boil. Add rice noodles, stirring to separate. Cook for 4-6 minutes, until noodles, are al dente. Drain and rinse noodles under cold water and set aside.

  2. Meanwhile, make the Coconut Red Curry Sauce. Heat the coconut oil in a cast-iron skillet over medium heat. Add ginger and garlic and sauté for 3 minutes until lightly brown and fragrant. Stir in the red curry paste. Add the remaining sauce ingredients and bring to a low simmer. Simmer for 10 minutes while preparing the tofu and vegetables to allow the sauce to thicken slightly.

  3. In a separate skillet, heat 1 tablespoon coconut oil over medium-high. Cut tofu in 1" X 1/2" pieces then cut diagonally to create triangles. Add tofu to the hot oil and sauté for about 7 minutes, flipping once, until tofu is crispy and brown on both sides. Transfer to a paper towel to let excess oil absorb.

  4. In the same skillet, add the remaining tablespoon of coconut oil. Add onions and peppers and sauté for 5 minutes, stirring occasionally. Once tender, move vegetables to one side of the skillet and place halved baby Bok choy on the other side. Cook Bok choy for 5 minutes, until tender.
  5. To assemble the bowls, stir together 1/2 cup of coconut sauce and cooked rice noodles. Divide noodles evenly among 4 bowls and top with vegetables, tofu, and remaining sauce.

  6. Serve immediately with fresh cilantro and green onions.

Recipe Notes

Serving And Storing - For best results, this red curry should be eaten shortly after it’s made. Serve over rice noodles, rice or cauliflower rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.


Nutrition Facts
Calories Per Serving: 602
% Daily Value
Carbohydrates 61g 20%
Protein 11g 22%
Fat 35g 54%
Saturated Fat 29g 181%
Sodium 889mg 39%
Potassium 527mg 15%
Fiber 2g 8%
Sugar 7g 8%
Vitamin A 4125IU 83%
Vitamin C 67.7mg 82%
Calcium 136mg 14%
Iron 5.6mg 31%