Thai Red Curry with Tofu

People laugh at me when I say that I actually enjoy tofu.  In fact, even though we eat meat from time to time we still eat tofu quite often as well.  Levi has been known to occasionally order tofu in substitution for chicken on a stirfry or in a noodle bowl at the local Vietnamese restaurant.

Tonight we start our first day back on a regular fitness routine … as in, we’ve bought gym passes together.  I’m jumping in feet-first with a spin class tonight.  Since I fully anticipate near-death tonight, and at the very least appearing like a giant overheated tomato, I didn’t want to eat dinner before exercising.

I’m especially glad I made that choice because I plan on making Thai Red Curry with Tofu tonight and I would hate to throw that up.  Yum! LOL

This recipe might look like there are lots of ingredients but really it’s no different than the veggies you’d throw into a stirfry.

You can pick up kaffir lime leaves (sometimes fresh, and almost always available frozen) at any Asian market these days and that’s also where I buy my curry pastes.  Some curry pastes have fish or shrimp in the ingredients list.  The brand of curry pastes which I buy from the Asian market I frequent do not contain fish or shrimp and from what I can tell is completely gluten-free and vegan.

Thai Red Curry with Tofu


  • 1-2 Tbsp vegetable oil
  • 1 small crown each broccoli and cauliflower, cut-up
  • 1 carrot, peeled, thinly sliced into diagonal coins
  • 1 celery stalk, sliced on a diagonal
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp fresh ginger, minced
  • 1-3 kaffir lime leaves
  • 1 can baby corn, drained (optional)
  • 1 small can bamboo shoots, drained (optional)
  • 1 can water chestnuts, drained and sliced
  • 1 red pepper, chopped
  • 1 Chinese eggplant, sliced (optional)
  • 1 handful snow peas (optional)
  • 1 package deep-fried tofu cubes (or prepare your own tofu)
  • 2 Tbsp Thai red curry paste – or less if you can’t handle spice.
  • 1 can coconut milk

In a large, deep skillet or wok heat oil.  Add onions, garlic, and ginger.  Saute for a few minutes until onions barely start to soften.  Add the rest of the vegetables, including kaffir lime leaves.  Stirfry for 5 minutes.  Veggies should still be quite crisp.  Add curry paste to the skillet.  Stirfry veggies a bit more.  Add coconut milk.  Add in tofu cubes.  Stir, reduce heat, and cover.  Let simmer for 5 more minutes until veggies are tender-crisp.

Serve with rice or rice noodles.


    • Megan says

      I would say this could easily feed 4 people with rice or noodles. It’s just Levi and I and we’d make a curry this size and have leftovers for lunch the following day. Hope that helps!

Leave a Reply