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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!
5 from 1 vote
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Course: Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 378kcal


  • ½ package rice vermicelli
  • 1 tablespoon of coconut oil
  • 1 onion chopped
  • Pinch of salt more to taste
  • 1 tablespoon fresh ginger finely chopped
  • 2 cloves garlic squeezed or minced
  • 1 red bell pepper cut into thin strips 2 inches long
  • 1 ½ cups broccoli florets
  • 2 tablespoons Thai red curry paste *
  • 1 can (14 ounce) full fat coconut milk
  • ½ cup of water
  • 1 teaspoon maple syrup
  • 1 tablespoon tamari
  • 2 teaspoons rice vinegar

Crispy Tofu

  • 14 ounce extra firm tofu
  • ¼ cup tamari sauce
  • 1 teaspoon garlic powder
  • 3 tablespoon nutritional yeast you can also use breadcrumbs


  • Fresh coriander
  • sliced lime
  • Spring onion


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


  • 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.


Calories: 378kcal | Carbohydrates: 41g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Fiber: 5g | Sugar: 8g | Calcium: 82mg | Iron: 3mg