Thai Red Tofu Curry

Creamy vegan Thai red curry with tofu, mixed vegetables and sticky jasmine rice.

A simple thai curry recipe packed with flavour and ready in under 30 minutes. The perfect mid week dinner recipe.

What I love about this recipe is that it’s;

  • Rich and creamy- coconut milk and peanut butter add an incredible creamy texture to the curry sauce.
  • High in protein- 20g per serving
  • Provides 2 of your 5 a day
  • Versatile- use any veg you prefer or have in your fridge, babycorn, mushrooms and spinach will also work great!

I’ve made things simple using a ready made Thai curry paste and Jasmine rice pouches from Tesco. Let’s be honest, do any of us have the time to make our own curry paste? I know I rarely do and I like to keep things simple where possible, especially if it doesn’t compromise flavour.

Let me know if you give this one a try. Leave a comment below and say hi!

Thai Red Tofu Curry

Recipe by Sarah’s Healthy KitchenCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

481

kcal

Creamy vegan Thai red curry with tofu, mixed vegetables and sticky jasmine rice.

Ingredients

  • 500g cooked jasmine rice

  • 290g extra firm tofu, sliced into small pieces

  • 1 small white onion, diced

  • 3 garlic cloves, minced

  • Small thumb of ginger, grated

  • 100g broccoli florets, thinly sliced

  • 1 red pepper, thinly sliced

  • 250g mangetout

  • 60g red Thai curry paste

  • 400ml light coconut milk

  • 40g smooth peanut butter

  • 1 vegetable stock cube

  • 1 tbsp soy sauce

  • 100ml water

  • tsp honey or maple syrup

  • juice of 1 lime

  • To serve-

  • Handful of blanched peanuts, chopped

  • Handful of fresh coriander, chopped

Directions

  • Heat a wok on a medium heat, spray with olive oil spray and add the chopped tofu, cook for 5-6 minutes until golden, then set aside.
  • In the same wok add a little extra olive oil spray, then add the diced onion and sauté for 5 minutes until soft.
  • Add the garlic and ginger and cook for 30 seconds before adding the broccoli, pepper and mangetout, cook for 5 minutes stirring occasionally until slightly softened.
  • Stir in the red Thai curry paste, peanut butter, soy sauce, coconut milk and water, then crumble in the stock cube and bring to a gentle simmer for 5 minutes until slightly thickened.
  • Add the tofu, lime juice and honey and stir to combine.
  • Heat the rice as per packet instructions then serve the curry on top of the sticky rice with some crushed peanuts and coriander.

Notes

  • Storing – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat gently over the stove or in the microwave.
  • Per serving Kcal 481 Carbs 57 Fat 19 Protein 20g (Nutrition can vary based on different brands)

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