Best made with:
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.
Ingredients
| 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 |
Directions
- 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.
- Add curry paste, ginger and coconut milk. Stir and bring to a boil for 1 minute.
- Add fish sauce and sugar. Stir until sugar dissolves.
- Add peppers and kaffir lime leaves (or lime zest). Toss gently, lower heat and allow to simmer for 5 minutes.
- Add basil leaves and cook until basil leaves begin to wilt. Serve immediately with steamed rice or cooked rice noodles.
Tip
Make it vegan by excluding the fish sauce.