Thai tofu curry

Thai tofu curry

Servings 6
  • Prep Time : 40 min
  • Cook Time : 20 min
  • Ready Time : 60 min

This one comes from Vegetarian Cooking, though I have made my own modifications. Two key points I have learned about cooking tofu: (1) press the tofu, and (2) fry the tofu. These two steps will give it a very nice texture, which is frequently the complaint of many people who do not like tofu. There’s a good chance they have never had it cooked well.

Ingredients Directions
  • 2 pounds firm tofu
  • 1 cup diagonally sliced carrots
  • 12 ounce frozen snap peas
  • 12 ounce frozen broccoli cuts
  • 1 can sliced bamboo shoots
  • 2 cups red bell pepper


  • 1 medium onion
  • 2 cans coconut millk
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lime juice
  • 1/8 cup soy sauce
  • 3 tablespoons curry paste or more if you like it spicier
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons minced ginger

Press Tofu. Meanwhile, place ingredients for the sauce into food processor and process briefly. Heat oil in NONSTICK skillet over high heat. Add tofu to skillet and fry until browned on all sides. Next add additional fresh vegetables and fry for several minutes, being careful not to overcook the vegetables. Next add the sauce and any frozen vegetables. Continue cooking over medium-high heat until the sauce starts to bubble. If sauce is already thick enough, serve. Otherwise add some cornstarch and water to thicken. Serve with brown rice.

Posted August 25, 2010 by robfelty