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Thai Curry Tofu

Thai Curry Tofu

This Thai Curry Tofu tastes absolutely phenomenal! It’s bursting with rich, bold flavors and is sure to please the whole family!

  • Author: Sophie
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: main
  • Cuisine: Thai

Ingredients

Scale
  • 1/2 packet of rice vermicelli
  • 1 tablespoon of coconut oil
  • 1 chopped onion
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves, squeezed or minced
  • 1 red pepper, cut into thin strips 2 inches long
  • 1 1/2 bouquets of broccoli
  • 2 tablespoons of Thai red curry paste *
  • 1 can (14 ounces) regular coconut milk
  • ½ cup of water
  • 1 teaspoon maple syrup
  • 1 tablespoon of tamari
  • 2 teaspoons of rice vinegar

Crispy Tofu

  • 1 block of extra firm tofu
  • 1/4 cup tamari sauce
  • 1 tsp garlic powder
  • 3 tbsp nutritional yeast (you can also use breadcrumbs)

Garnishes;

  • Fresh coriander
  • sliced lime
  • Spring onion

Instructions

Place the vermicelli in a large bowl. Add boiling water to the vermicelli and leave for 30 minutes to 1 hour

Curry

  • Heat a wok or large, deep-sided skillet over medium heat. When hot, add the oil. Add the onion and a pinch of salt and cook, stirring often, until the onion is softened and becomes translucent, about 5 minutes.
  • Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
  • Add the peppers and the broccoli florets. Cook until peppers are tender, 3 to 5 minutes more, stirring occasionally.
  • Then add the curry paste and cook, stirring often, for 2 minutes.
  • Add the coconut milk, water, maple syrup and stir to combine. Bring the mixture to a boil over medium heat. Reduce heat and cook for 8-10 minutes, stirring occasionally.
  • Remove the wok from the heat and season with tamari and rice vinegar. Add salt to taste.

Crispy Tofu

  • First preheat the oven to 425F. Drain the liquid from the tofu and “squeeze” the extra liquid by wrapping it in a clean tea towel or using a tofu press. Try to dry it as much as possible!
  • Cut the tofu into equal cubes.
  • Add the cubed tofu to a large bowl and toss gently with the Tamari, until evenly coated. Add the garlic powder and nutritional yeast, then mix gently until coated.
  • Transfer the cubes to a baking sheet covered with a silicone mat, leaving a space between the cubes. Bake on the top rack of the oven for 20 minutes, then gently flip the cubes. Bake for another 20 to 30 minutes.
  • Divide the vermicelli, curry and crispy tofu between bowls and garnish with chopped cilantro and lime slices.

Equipment