If you’re trying to think of creative and delicious ways to add tofu to your diet, this will appeal to you, assuming you like Thai food. My husband and I both love this cuisine – actually, we pretty much love all Asian food. And making it at home is a cinch. For the recipes I prepare, most of the work takes place before I even go near the oven. The cooking takes almost no time at all. With the help of our rice cooker (which I can’t recommend enough), getting dinner on the table in 30 minutes is a cinch.
I’ve made this recipe before, but this time I tweaked it. I was much happier with the results. In the past, I’ve used the recipe on the Thai Kitchen Red Curry Paste jar – most supermarkets carry this brand and it’s gluten free, as is their fish sauce. But in the past, it seems that I always cooked it for too long, resulting in mushy, overcooked vegetables. This time, I paid particular attention and found that it made the difference in the final results. The Thai Kitchen Red Curry Paste and the Thai Kitchen Fish Sauce are fantastic – these two ingredients will make you feel like you’re eating in a Thai restaurant, for sure. Use more or less, depending on your tolerance for spicy food.
A few notes – I am partial to Trader Joe’s Extra-Firm tofu. I find that it isn’t too water-logged. And after I press it (see explanation below), it really is nice and dry, which is how I prefer my tofu in these types of recipes. Also, you can sub in any vegetables that you like. I’ve made this with sweet potato, squash, white onion, broccoli – it’s a great way to eat those veggies you bought but didn’t end up using!
Thai Tofu Red Curry With Vegetables
1 lb extra-firm tofu
14 oz can “lite” coconut milk
3 tbsp water
2 tbsp fresh cilantro, chopped
1 tbsp red curry paste (more or less, to taste)
2 tbsp brown sugar
1 tbsp fish sauce
2 tsp canola oil
4 cups baby bok choy, chopped
1 medium red pepper, chopped
1/2 small red onion, chopped
1 large carrot, peeled and sliced
3 garlic cloves, minced
1 tbsp grated fresh ginger
4 Chinese Chives, chopped (optional)
1 cup Jasmine rice (prepared in a rice cooker or on the stove – look on package for how much water to use)
About one hour before cooking, remove tofu from package. Place on a flat plate. Cover with another flat plate. Put something heavy on top of the second plate – a heavy cast iron dutch oven works well, or a sauce pan filled with water – obviously balance it carefully so it doesn’t fall off and spill everywhere! When you are ready to cube the tofu, remove it from the bottom plate and drain. If it is still wet, pat dry with some paper towels. Cutting it with a serrated knife seems to work well.
Whisk the coconut milk, water, cilantro, red curry paste, brown sugar, and fish sauce together in a bowl. Set aside.
Heat the oil in a saute pan. Add the cubed tofu and saute until to your desired crispness. You will need to move it around quite frequently. I find that a large, flat spatula works well for lifting and moving the tofu around the pan. When it is to your liking, turn heat off and leave tofu in pan until ready to add in next step.
Pour the sauce into a large pot (I use a cast iron dutch oven, but use whatever you have). Bring to a boil then lower to a simmer and use a whisk to combine all the ingredients, especially the red curry paste. Add the cut up vegetables, including the garlic and ginger. Turn the heat to medium and cook until the veggies are done to your liking. WATCH VERY CAREFULLY or they will turn to mush. As soon as they’re done, add the tofu, combine and serve over rice.
Yum. Tell me, have you tried cooking Thai food at home?
This recipe is posted at Friday Foodie Fix on The W.H.O.L.E. Gang.