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Thai-Style Tofu in Red Curry Sauce

Thai-Style Tofu in Red Curry Sauce
PREP TIME
15 min
COOK TIME
20 min
YIELDS
4 - 6 servings

This popular fragrant curry dish can be made anywhere from mild to red-hot (just adjust the red curry paste to your liking). Every bite is full of flavour, especially since tofu readily absorbs the sauce it is cooked with.

Courtesy of Sunrise Soya Foods.

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Ingredients

2
Tbsp (30 mL) vegetable oil
1
Tbsp (15 mL) shallots or onions, chopped
1
pkg (350 g) Sunrise Extra Firm Tofu, cut into 1-inch cubes
1
Japanese eggplant, cut into 2-inch long narrow strings
2
Tbsp (30 mL) red curry paste
2
tsp (10 mL) fresh ginger, minced
1 400
mL can coconut milk
2
Tbsp (30 mL) fish sauce
½
Tbsp (7 mL) brown sugar
1
red pepper, thinly sliced
1
yellow pepper, thinly sliced
4
Kaffir lime leaves, sliced very thinly or 1 Tbsp (15 mL) grated lime zest
8
- 10 leaves Thai basil, coarsely chopped
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Directions

Step 1

Heat a large heavy skillet or wok over medium-high heat until hot. Add oil, shallots, tofu and eggplant. Stir-fry until eggplant is tender.

Step 2

Add curry paste, ginger and coconut milk. Stir and bring to a boil for 1 minute.

Step 3

Add fish sauce and sugar. Stir until sugar dissolves.

Step 4

Add peppers and kaffir lime leaves (or lime zest). Toss gently, lower heat and allow to simmer for 5 minutes.

Step 5

Add basil leaves and cook until basil leaves begin to wilt. Serve immediately with steamed rice or cooked rice noodles.

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