Thai Coco Curry Tofu Recipe
Make Thai Coco Curry Tofu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the tofu
Drain the firm tofu and press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
- 2
Chop the vegetables
Slice the bell pepper, zucchini, and carrot into thin rounds or strips as preferred.
Cooking
- 3
Sauté the tofu
In a large pan or wok, heat a tablespoon of oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, approximately 6-8 minutes. Remove from the pan and set aside.
- 4
- 5
Add curry paste
Add the red curry paste to the vegetables in the pan. Stir well to coat the vegetables and cook for an additional minute until fragrant.
- 6
Combine with coconut milk
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- 7
Add tofu and seasonings
Return the sautéed tofu back into the pan. Stir in the soy sauce, brown sugar, and lime juice. Let the curry simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 8
Finish with spinach
Add the baby spinach to the curry and stir until just wilted, about 1-2 minutes.
- 9
Garnish and serve
Serve the Thai Coco Curry Tofu hot, garnished with fresh cilantro. It pairs well with steamed rice or noodles.