Esta Curry rojo de tofu Recipe is an easy, healthy vegan Thai curry recipe made with tofu and crunchy vegetables cooked in a creamy red curry coconut sauce. Plus, this recipe is also low-carb and perfect for vegan, low-carb eaters.
I love vegan curry recipes as a quick and comforting dinner that all the family loves, like my Curry vegano de garbanzos or Vegan Butter Chicken.
Even the kids love tofu curry recipes, so here’s my version of vegan Thai curry made with crispy air-fried tofu pieces and lots of crunchy vegetables.
Ingredientes y sustituciones
First, prepare the ingredients to marinate the tofu.
- Tofu extra firme – or firm tofu cut into cubes or roughly broken into pieces – It’s my favorite unprocessed option to mimic chicken.
- Maicena – Cornstarch makes a thin layer around the tofu to make the outside crispy.
- Aceite de Oliva or peanut oil or sesame oil.
- Ajo en polvo – al gusto.
Ingredient For The Curry Sauce
- Pasta de curry rojo – any brand works. They are generally all plant-based.
- Ajo: – por el sabor.
- Aceite de Coco – or a light-flavored vegetable oil.
- Fresh Grated Ginger – to add flavor.
- Caldo de verduras – Or water.
- Full-Fat Canned Coconut Milk – You can’t swap that for any other kind of plant-based milk beverage.
- Pimiento rojo – or orange bell pepper.
- Brócoli – Fresh rather than frozen.
- ejotes or snow peas
- La salsa de soya – You can opt for low-sodium or gluten-free soy sauce.
- Brown Sugar – Or coconut sugar, both give similar results.
- Jugo de lima – Fresh or sold in a bottle. You can also use lemon juice.
- Hojas de lima kaffir – this boosts the curry flavor.
- Thai Basil Leaves – It’s different from regular basil. If you can’t find this ingredient, do not use regular basil!
How To Make Red Tofu Curry
A red tofu curry is a very easy dinner that you can prepare in just 30 minutes.
- Stir the marinade ingredients into a mixing bowl and toss the tofu pieces into it. Next, massage the tofu with your hands to evenly cover each piece.
- Air fry at 400°F (200°C) for 12 minutes, shaking the air fryer basket halfway. You can also bake the tofu on a baking sheet covered with parchment paper. You can also bake it in the center rack of the oven for 30 minutes at 400°F (200°C), flipping the tofu pieces halfway. Set aside on a plate.
- Wash and cut the vegetables into small pieces. I recommend breaking the broccoli head into tiny 1-inch florets. Trim and cut the green beans in half. Deseed the red bell pepper and cut it into thin strips. Set aside at room temperature.
- Warm some coconut oil in a large non-stick skillet.
- Stir in the curry paste, garlic, and fresh ginger and cook until the paste dries out and oil sets on the sides of the skillet.
- Stir in the vegetable stock and keep cooking until the liquid reduces by half. Stir regularly to prevent the sauce from sticking.
- Next, stir in lime leaves, brown sugar, soy sauce, and coconut milk. Simmer and cook over medium-high heat for about 6 minutes.
- Stir in the raw vegetables: I used red bell pepper, green beans, and broccoli. Cook until the vegetables are half-cooked – it takes about 3-5 minutes.
- Now, add the tofu cubes and cook for three extra minutes until the sauce has thickened.
- If you love your curry sauce rich and creamy and don’t mind some extra saturated fat, add coconut cream at this stage. The addition of canned coconut cream at the end increases the creaminess. Make sure you use the thick part on top of the can of coconut cream, not the liquid at the bottom of the can.
Variaciones de sabor
You can use this recipe with different vegetables. For example, you can use:
- Coliflor
- Guisantes de nieve
- Edamame – they are very rich in protein.
- Champiñones
- Cubos de calabaza
- Cubos de batata
- Rodajas de calabacín
Serving Red Curry
Remove from the heat and stir in the lime juice and Thai basil leaves.
Serve the tofu Thai curry with jasmine rice or my sticky coconut rice recipe on the side. It’s also delicious with my pupusas, the blend of flavors is perfect.
Also, you can add some chili flakes and a pinch of salt on top of your curry for extra flavors.
Intercambios para personas con alergias
This vegan Thai curry is naturally meat-free and dairy-free. However, if you have allergies, I listed some options for you below:
- Sin coco: You can use soy cream in this recipe and replace coconut oil with peanut oil or sesame oil.
- Sin gluten: You can use tamari sauce or coconut aminos for certified gluten-free soy sauce.
- Sin maíz: You can replace corn starch with tapioca flour or arrowroot flour.
Preguntas frecuentes
No, a regular red curry sauce is made with fish sauce, and, as a result, it’s not vegan. Also, most red curries contain chicken pieces or other meat or fish.
You can replace the Thai basil leaves with regular basil. Since basil leaves are large, use half the amount called in the recipe.
Absolutely, but if you do, remove the fresh ginger and garlic from the recipe, or it will be overpowering.
These ingredients are added to enhance store-bought canned curry paste.
Sure, you can make a tofu green curry with this recipe using the same amount of green curry paste as a swap.
If you don’t like tofu, you can use canned chickpeas. First, rinse and drain the cooked chickpea.
Then, air fry at 400°F for 3-4 minutes. Stir in olive oil, garlic powder, and salt, and toss the chickpea with the marinade – no need to use cornstarch for beans.
Finally, air fry again with the same timing until crispy. Use them in this recipe as a swap for crispy tofu pieces.
This Tofu Thai Curry stores very well in the fridge for up to 3 days in a sealed container.
You can freeze the leftover of this vegetarian red curry in boxes and thaw in the fridge the day before.
Rewarm curry in the microwave or hot non-stick saucepan.
Más recetas con tofu
Below are some more recetas de tofu ideas for you to try.
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Curry rojo de tofu
Ingredientes
- 1 bloquear Tofu extra firme - 14 oz, 400g
- 1 cucharada de Maicena
- 1 cucharada de Aceite de Oliva
- ¼ cucharadita de Ajo en polvo
- ½ cucharadita de Salt
curry rojo
- 2 cucharadas de Aceite de Coco
- 5 cucharadas de Pasta de curry rojo
- 2 large Dientes de ajo - aplastada
- 1 cucharadita de Fresh Grated Ginger
- 1 taza de Caldo de vegetales
- 1 large Pimiento rojo - cut into stripes
- 1 taza de Brócoli - cut into tiny florets
- 8 oz ejotes - trimmed, cut into 2" pieces
- 1 puede Leche De Coco Enlatada - full fat (14 oz)
- 2 cucharaditas de La salsa de soya
- 1 cucharada de Brown Sugar
- 6 Hojas de lima kaffir
- 1-2 cucharadas de Jugo de lima
- 12 Thai Basil Leaves
- ½ taza de Crema de coco enlatada - optional, to boost creaminess
Para servir – por plato
- 1 taza de Receta de arroz con coco
- 2 cucharadas de Cilantro
- 1 pizca Hojuelas de chile
Instrucciones para la impresión en alta definición
Prepare the tofu
- Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set it aside for 30 minutes to release all the tofu moisture.
- Cut the tofu block into cubes of (about 4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu to mimic the texture of chicken. Set aside.
- In a mixing bowl, combine oil, cornstarch, garlic powder, and salt.
- Precalentar el horno a 400°F (200°C).
- Stir in the tofu pieces to evenly coat with the mixture.
- Line the tofu pieces on a baking tray covered with parchment paper – make sure the tofu pieces are well spread and don't touch each other.
- Bake for 30 minutes, flipping halfway until crispy. You can also cook the tofu in an air fryer at 400°F (200°C) for 12 minutes.
Salsa de curry
- Calienta una sartén grande o una cacerola mediana a fuego medio-alto.
- Over medium heat, melt coconut oil, then stir red curry paste, garlic, fresh ginger, and cook over low heat until it looks dry and fragrant – about 1-2 minutes.
- Stir in the vegetable stock, stir to combine the paste evenly into the stock. Let it simmer for 3 minutes until the sauce has reduced by half.
- Add in coconut milk, kaffir lime leaves, brown sugar, and soy sauce. Stir to combine well and bring to a simmer. Cook and stir often, for 6-8 minutes or until the sauce thickens to your liking.
- Add bell pepper strips, broccoli florets, and green beans and cook for 3-5 minutes or until the vegetables are cooked.
- Toss the crispy tofu in the sauce until coated and add coconut cream if desired. Keep cooking for a few minutes until the tofu is flavored by the sauce – about 2 minutes.
- Remove from heat and stir in basil Thai leaves and lime juice.
- Season with extra salt or chili flakes if needed.
Almacenaje
- Store in the fridge in a sealed container for 3-4 days or freeze for up to 3 months.
Comente