Vegan Thai Red Curry with Chunky Tofu and Mixed Vegetables
I've been eating too much meat recently and I felt like I needed a little break. I made this meat-free meal for myself and my daughter for lunch and it was so delicious and totally what we needed! Using the vegetables that I already had in my fridge, this recipe can be a guide to use the vegetables that are sitting in your fridge right now.
All I bought for this dish was a block of tofu. I went down to my local Co-op and there was only 1 brand of tofu which was from the Tofoo Company and to my surprise, it was already pressed! This saved me a lot of time as you only need to drain and then pat off any excess moisture. This vegan Thai red curry really couldn't be easier to make. If you're looking for more meat-free recipes, take at our Panang recipe here!
Tofu Tip: If you can't find pre-pressed tofu and don't have a tofu press to hand, you can use this method to prepare your tofu block. First, drain the tofu, then take a baking tray and line the base with a few sheets of kitchen tissue. Place tofu on top and place a few more sheets of kitchen tissue on top. Place a second baking tray on top of that, and use a couple of cans to weigh the tray down. Let the tofu sit there for around 10-15 minutes.
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Vegan Thai Red Curry with Chunky Tofu and Mixed Vegetables
Ingredients
- 250 g Tofu Extra-firm or Firm
- 200 ml Coconut Milk
- 1 tsp Mae Jum Thai Red Curry Paste
- 1 Courgette Medium
- 1 Red Bell Pepper
- 50 g Mangetout
- 60 g Baby Corn
- 3 tbsp Light Soya Sauce
- 1 tbsp Palm Sugar
- 3 tbsp Coconut oil
- Fresh Kaffir Lime Leaves
- Water For a thinner sauce if desired
Instructions
Preparation
- Drain and press tofu block before cutting into chunky pieces. Place in a small bowl and season all sides with light soya sauce (2-3 tbsp)
- Slice peppers into long strips and chop baby corn in half length ways.
- Chop the courgette into circle pieces
- Slightly trim the top and tail stem of the mangetout
Cooking Method
- In a frying pan, fry tofu chunks in 2 tbsp coconut oil for around 12 minutes. Occasionally turning on each side.
- In a wok, fry Thai red curry paste in 1 tbsp coconut oil for 2 minutes before adding a small amount of coconut milk to loosen the paste
- Season curry sauce with light soya sauce (1 tbsp) and palm sugar, blend well simmer for a further 2 minutes.
- Add the remaining coconut milk with courgettes, baby corn and red pepper. Simmer for 10 minutes. You can add water at this stage to thin the sauce if desired.
- Add mangetout and fried tofu chunks, simmer for 3 minutes
- Turn heat off, tear kaffir lime leaves into large pieces and gently stir into the curry before serving with freshly made Thai Jasmine rice or noodles.
