Thai Red Curry Rice & Crispy Tofu Bowl
Crispy fried tofu in red curry coconut sauce with snap peas over jasmine rice.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Tofu holds its crisp crust best if it's fried first and only briefly simmered in the curry at the end. Pressing it for 15 minutes removes water so it fries golden instead of steaming. Check that your curry paste is vegetarian; some contain shrimp paste.
Why this recipe works
Pressing removes water so the cornstarch-coated tofu fries crisp. Adding it to the sauce only at the end keeps the coating from going soft.
Ingredient notes
Extra-firm tofu holds its shape best. Many Thai curry pastes contain shrimp paste; vegetarian ones are labelled.
Common mistakes
- Skipping the pressing step.
- Simmering the tofu in curry for a long time.
What to serve with it
Thai basil and lime wedges.
Meal prep
The tofu softens in the fridge but still tastes good.
More bowls like this
Cooking tips
Use a heavy cookbook or cast-iron pan to press the tofu. Turn the tofu with tongs so it browns on several sides.
Swaps and variations
Use tamari for a certified gluten-free bowl. Use broccoli or bell pepper instead of snap peas.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Thai Red Curry Rice & Crispy Tofu Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: large nonstick skillet; medium saucepan with lid; clean kitchen towel
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes, rest 10 minutes.
-
Wrap the tofu block in a clean towel and press under a heavy pan for 15 minutes. Cut into cubes and toss with the cornstarch.
-
Heat 1 1/2 tablespoons oil in a nonstick skillet over medium-high heat. Fry the tofu 8 to 10 minutes, turning, until golden and crisp on most sides. Transfer to a plate.
-
Add the remaining oil and the curry paste and stir 1 minute over medium heat. Add the coconut milk and bring to a simmer.
-
Add the snap peas and simmer 3 minutes. Stir in the soy sauce, brown sugar and lime juice.
-
Return the tofu and simmer 1 minute. Serve over the rice.
Questions
Is this vegan?
Yes, if the curry paste is vegetarian.
How much protein is in a serving?
Around 20 grams from the tofu (an estimate).
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