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


Prep time


Cooking time





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


  • 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


  • 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.


  • 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)
recipe image
Recipe Name
Thai Red Tofu curry
Author Name
Published On
Preparation Time
Cook Time
Total Time

Leave a Reply