A VEGAN RECIPE FOR RED CURRY TOFU
THAI RED CURRY WITHOUT MILK
That’s when it dawned on me that I’ve never made a vegetarian or vegan red curry dish!
We have red curry chicken and coconut noodle soup for those who don’t care for red curry.
Tofu triangles fried to a golden brown are great for soaking up sauces. This dish can use soy puffs, firm tofu, or any other type of tofu. Check out our tofu ingredients page if you’re just getting started in the bean curd arts.
I left the whole triangle for this recipe, but if you prefer smaller pieces, you can cut them in half. They will also soak up more sauce if you cut them into pieces!
Our Quick and Easy recipes are also evident in this dish. There are few ingredients but a lot of taste. Red curry paste from Maesri Thai is seasoned with chilies, garlic, shallots, kaffir lime, galangal, and other spices. I utilized this paste in my dish.
Tofu and vegetables soak up the flavorful sauce made from a few tablespoons of the stuff and some coconut milk. Vegans can now celebrate! Try it out, carnivores. When it comes to meat, you won’t miss it!
- 2 tbsp. of vegetable oil
- 1 pc. of medium onion (thinly sliced)
- 1 pc. of tomato (chopped)
- 3 tbsp. of Thai red curry paste
- 1 1/4 cups of coconut milk
- 1 1/2 cups of water or vegetable stock
- 1 lb. of fried tofu triangles
- 1 cup of snap peas (washed and trimmed)
- ½ of red bell pepper (thinly sliced)
- Salt (to taste)
- Stir fry 2 tablespoons of oil in a wok or skillet over medium-high heat. Simmer for around two to three minutes before adding the chopped onion and the tomato puree. After another minute, add the red curry paste and continue to cook.
- Once you’ve reached a boil, add the coconut milk and remaining liquid (such as water or stock). Simmer the tofu for 10 minutes with the heat reduced to medium-low and the lid on. After 3-4 minutes of simmering, add the snap peas and bell peppers and cook until the vegetables are fork-tender. Add salt to your preference.