Thai Curry Tofu Recipes

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THAI CURRY TOFU



Thai Curry Tofu image

Curried tofu made with coconut milk.

Provided by Shelita

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS



Brothy Thai Curry With Silken Tofu and Herbs image

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

Provided by Yewande Komolafe

Categories     weeknight, soups and stews, main course

Time 30m

Yield 6 servings

Number Of Ingredients 15

2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13.5-ounce) can full-fat coconut milk
Salt
1/4 cup soy sauce
Freshly ground black pepper
1 1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing

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.

THAI CURRY WITH TOFU



Thai Curry with Tofu image

My cousin Julie learned this recipe when her sister, Abi, worked in Thailand. Julie throws in whatever vegetables she happens to have on hand, and the results are always outstanding. Instead of tofu, try substituting raw, peeled shrimp or scallops, chicken breasts, or fish fillets. Notice that this recipe does not call for water to hydrate the rice. The coconut milk provides enough liquid to cook the rice and make a wonderful curry sauce. It doesn't seem to make any difference whether you use regular coconut milk or "lite." Thai curry paste comes in yellow, red, and green-each works beautifully in this dish. Try the Mae Ploy brand found at Asian markets. Use more or less to taste; the amount here gives mild to medium heat.

Yield serves 2

Number Of Ingredients 13

Canola oil spray
1 cup jasmine rice
6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168)
1/2 medium zucchini, quartered lengthwise and cut into 1-inch slices
One 4-ounce can bamboo shoots, drained and rinsed
1/2 red bell pepper, cored, seeded, and cut into 1-inch squares
1/2 yellow bell pepper, cored, seeded, and cut into 1-inch squares
One 14-ounce can coconut milk, regular or light
1 tablespoon Thai curry paste, red, green, or yellow
1 1/2 tablespoons fish sauce or soy sauce
2 teaspoons sugar
1/4 teaspoon paprika
1 tablespoon fresh lime juice

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with canola oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot and smooth into an even layer.
  • Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.
  • In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 786
  • Protein: 17g
  • Carbohydrates: 92g
  • Fat: 41g
  • Cholesterol: 1mg
  • Sodium: 404mg
  • Fiber: 7g

TOFU RED THAI CURRY



Tofu Red Thai curry image

Quick tasty red Thai curry

Provided by benbisset

Time 26m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Squeeze excess water from tofu, chop into cubes and season with salt and pepper. Add groundnut oil to pan, heat to a medium high, fry tofu turning occasionally until golden. Remove from pan.
  • Fry curry paste, lemon grass, ginger and chilli for 30-40 seconds.
  • Add vegtables and fry for 2-3 mins.
  • Add fish sauce, coconut milk, palm sugar tofu and bring to gentle simmer.
  • Remove from heat, add basil and serve.

THAI RED CURRY TOFU SOUP



Thai Red Curry Tofu Soup image

This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.

Provided by rayfab

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
½ teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
½ cup stemmed and sliced shiitake mushrooms
½ cup sliced button mushrooms
2 tablespoons fresh lime juice
2 ½ tablespoons brown sugar
⅛ teaspoon turmeric powder
4 ounces dry rice stick noodles
½ teaspoon crushed red pepper flakes

Steps:

  • Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
  • Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g

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Top Asked Questions

How do you make Thai green curry with tofu?
An easy vegan Thai green curry recipe with fried tofu and fresh veggies. Heat oil in a large skillet over low heat and add minced garlic and freshly grated ginger. Stir around for a minute and then add 2 tablespoons of Thai green curry paste and stir.
How to cook tofu for stir fry?
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.
How to make Thai coconut curry?
How To Make Thai Coconut Curry? Drain tofu, rinse and press to dry. Cut tofu into 1-inch cubes and place in a large bowl. Coat tofu cubes evenly with lemongrass, sesame oil, cumin, coriander, turmeric, and salt. Allow marinating for 30 minutes. Allow marinating for longer in the refrigerator.
How to make crispy tofu at home?
Cut into bite sized cubes. Add the cornstarch/cornflour to a small bowl along with salt and pepper. Gently toss the tofu in the bowl to coat. Heat 1 tablespoon of the oil in a frying pan and fry the tofu, tossing often, for a few minutes until golden on all sides. The cornflour/cornstarch absorbs moisture and gets the tofu nice and crispy.

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