Red Curry Tofu Stir-Fry
This Thai-flavored stir-fry first appeared the week of 1/26/15 and received rave reviews. Using store-bought curry paste as a base, this weeknight dish comes together fast and will fill your kitchen with delicous smells!
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb, cubed
- Green onions - 2 stalks, sliced
- Onions, small - 1, sliced
- Bell peppers, any type - 2, sliced
- Eggplant, Chinese - 1, chopped
- Red curry paste (sub green or yellow) - 1 1/2 Tbsp
- Cilantro, fresh - 2 Tbsp, chopped
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Vegetable broth - 1/2 cup
- Cornstarch - 2 tsp + 2 Tbsp
- Oil, cooking - 1 1/2 Tbsp + 1 Tbsp
- Coconut milk - 1/2 cup
- Limes - 1/2, juice of
- Rice, long-grain, uncooked - 2/3 cup
- Tofu - If tofu is packaged in water, press out liquid first. Then slice into cubes. (Can be done up 1 day ahead)
- Green onions / Onions / Bell peppers / Eggplant / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
- Rice - Double if making tomorrow night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Make stir-fry sauce - Mix together red curry paste, soy sauce, brown sugar, vegetable broth, and first part of cornstarch.
- Toss tofu with second part of cornstarch.
- Heat wok over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute until golden and crispy on the outside, 4 to 6 minutes. Remove from wok and set aside.
- Return wok to heat and add second part of cooking oil. Add both types of onions to heated oil with a sprinkle of salt. Saute until softened, 2 to 3 minutes.
- Add in eggplant and saute for another 3 to 4 minutes.
- Next, add peppers and saute for another 2 minutes.
- Push all ingredients to the side forming a hole in the middle, like a donut. Give stir-fry sauce a stir and pour into the donut hole. Wait for it to darken and bubble and then toss to mix.
- Fold in tofu and coconut milk and cook for another minute.
- Remove from heat and fold in cilantro and finish with a squeeze of lime juice. Season to taste with salt and pepper. Enjoy with rice (if you doubled, remember to save half for tomorrow night)!
Great sauce. Recs next time: more soy sauce, fry tofu for longer (6 minutes instead of 4) and cut tofu into 64 pieces instead of 32 for 1 lb0 Helpful
Made with green curry and regular eggplant-it was amazing!0 Helpful
The sauce was tasty but disliked the eggplant a lot. Will possibly make again but substituting peas for eggplant.0 Helpful
Ended up very spicy. Needed more coconut milk or less high-test curry paste.0 Helpful
I added the whole can of coconut milk, but that was the only change I made. I used Taste of Thai red curry it has quite a kick! I was sh I shocked that my very picky daughter was stealing the shrimp off of my plate. The only thing I would change is to try and find the Chinese Eggplant, I didn't care for the regular version in this dish.0 Helpful
Loved this! Never been a fan of curry, but this meal was outstanding. Used Jasmine rice. Could use half the eggplant next time. Wish it were a little more spicy, had to add cayenne pepper once it was on the plate. SO GOOD!!!0 Helpful