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Thai Style Tofu in Red Curry Sauce

  • Comfort Food
  • Extra Firm Tofu
  • Ethnic Cuisine
  • Dinner
  • Vegetarian

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’s cooked with.



1 pkg Sunrise Extra Firm Tofu , cubed
2 Tbsp vegetable oil
1 Tbsp shallots or onions , chopped
1 Japanese eggplant , cut into 2” long narrow strips
2 Tbsp red curry paste
2 Tsp fresh ginger , minced
1 can coconut milk
2 Tbsp fish sauce
½ Tbsp brown sugar
1 red pepper , thinly sliced
1 yellow pepper , thinly sliced
4 Kaffir lime leaves , sliced very thinly
8-10 Thai basil leaves , coarsely chopped


  1. Heat a large heavy skillet or Dutch oven over medium-high heat until hot. Add oil, shallots, tofu and eggplant. Stir-fry until eggplant is tender.
  2. Add curry paste, ginger and coconut milk. Stir and bring to a boil for 1 minute.
  3. Add fish sauce and sugar. Stir until sugar dissolves.
  4. Add peppers and kaffir lime leaves (or lime zest). Toss gently, lower heat and allow to simmer for 5 minutes.
  5. Add basil leaves and cook until basil leaves begin to wilt. Serve immediately with steamed rice or cooked rice noodles.

Make it vegan by excluding the fish sauce.

Best made with: