Spicy Thai Tofu Curry Recipes

THAI CURRY TOFU

Steps:

• Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
• Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SPICY THAI TOFU CURRY

Steps:

• In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
• Bring to a simmer and cook, stirring occasionally, for 10 minutes.
• Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
• Stir in cashew milk and bamboo shoots.
• Bring to a low boil and cook for 1 hour, stirring occasionally.
• Add snow peas and green pepper, cook 5 minutes.
• Remove from heat and stir in baby spinach.
• Serve over rice.

SPICY THAI CURRY

Steps:

• heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
• add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
• add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
• serve over sticky rice.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS

Steps:

• Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
• Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
• Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
• While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
• Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.