Thai Red Curry with Crispy Tofu and Vegetables

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Thai Red Curry with Crispy Tofu and Vegetables

This Thai red curry with tofu is rich, creamy, and deeply fragrant, with crisp, golden tofu, tender butternut squash or sweet potato, and crisp-tender green beans in a coconut milk and red curry paste sauce. Pre-boiling the tofu before baking or air-frying gives crispy tofu with no pressing or special equipment needed. Start the tofu in the oven or air fryer, build the curry while it bakes, and dinner is on the table in about 50 minutes. Note that many Thai red curry pastes and fish sauces contain shrimp or anchovies, making this recipe pescatarian as written. To make it fully plant-based, look for a vegetarian Thai red curry paste and use vegetarian fish sauce, both of which are widely available at Asian grocery stores and online.

Course dinner

Cuisine pescatarian, Thai-inspired, vegan-friendly, vegetarian-friendly

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 497kcal

Author Stephanie McKercher, RDN

Equipment

Knife and cutting board
Large pot
Air fryer or oven
large skillet or wok

Ingredients

For the tofu:

1 (14-ounce) block extra-firm tofu, cut into ¾-inch cubes
Salted water for boiling (1 tablespoon salt per 4 cups water)
3 tablespoons cornstarch
1 tablespoon grapeseed oil (or neutral oil of choice)

For the curry:

3 tablespoons grapeseed oil (or neutral oil of choice)
4 tablespoons Thai red curry paste (vegetarian if needed)
3 large garlic cloves, minced
1 tablespoon fresh ginger, finely grated
2 tablespoons lemongrass paste, optional
1 cup low-sodium vegetable broth
1 (14-ounce) can full-fat coconut milk
6 kaffir lime leaves, optional
2 teaspoons fish sauce (vegetarian if needed)
1 ½ cups cubed butternut squash or sweet potato (¾-inch pieces)
1 ½ cups green beans, trimmed and cut into 2-inch pieces
¼ cup Thai basil leaves, torn if large

Optional for serving:

Cooked rice
Fresh cilantro
Lime wedges

Instructions

Cook the tofu:

If using the oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper. If using an air fryer, preheat to 375°F (190°C) for at least 5 minutes.
Bring a medium pot of salted water to a rolling boil. Gently lower the tofu cubes in using a slotted spoon. Bring back to a boil and cook for 5 minutes. Remove tofu with a slotted spoon, let drain for 30 to 60 seconds, then pat very dry with a clean kitchen towel.
Transfer the tofu to a large bowl. Add the cornstarch and toss gently until each piece is lightly and evenly coated. Tap off any excess. Drizzle with the oil and toss again.
Oven Method: Spread in a single layer on the prepared baking sheet, leaving at least ½ inch between each piece. Bake for 12 to 15 minutes, flip each piece, then bake for another 12 to 15 minutes, or until deep golden brown and crisp at the edges.
Air Fryer Method: Arrange in a single layer in the basket without touching, working in batches if needed. Air fry for 12 minutes, shake or turn the pieces, then continue for 12 minutes, or until evenly golden brown.
Remove from the oven or air fryer and let cool for 2 to 3 minutes. The tofu will continue to crisp as it cools. Set aside.

Make the curry:

While tofu is cooking, prepare the curry. Heat the grapseeed oil in a large heavy skillet over medium-high heat. Add the curry paste, garlic, ginger, and lemongrass paste. Cook for about 2 minutes, stirring frequently, until fragrant and the paste dries out slightly.
Add the vegetable broth and stir to dissolve the paste. Simmer briskly for about 3 minutes, until the liquid reduces by roughly half.
Add the coconut milk, kaffir lime leaves (if using), and fish sauce. Stir to combine.
Add the sweet potato or butternut squash. Bring to a simmer, reduce heat to medium, and cook for 10 minutes, or until crisp-tender.
Add the green beans and cook for another 5 minutes, until the sweet potato or squash is tender and the sauce has thickened to desired level.
Remove from heat and stir in the cooked tofu and Thai basil.
Serve over rice with cilantro and lime wedges if desired.

Notes

Curry paste: Different brands vary significantly in heat level. Start with 3-4 tablespoons and add more to taste. (Use 3 tablespoons if you prefer milder flavors.) Maesri has great flavor and a noticeable kick. Thai Kitchen is milder and more widely available. To keep this recipe plant-based, look for a vegetarian Thai red curry paste, which is made without shrimp paste or fish paste.
Fish sauce: Most fish sauce contains anchovies. Vegetarian fish sauce is a seamless swap and is available at Asian grocery stores and online. Soy sauce or tamari can work in a pinch, though the flavor will be slightly different.
Tofu: Extra-firm works best. Don’t use silken, soft, or medium tofu. Don’t skip the pre-boil. Boiling removes excess moisture and seasons it from the inside out. After boiling, dry the tofu thoroughly. Any remaining moisture will create steam and prevent browning. Keep the cooked tofu separate from the curry sauce until serving to preserve texture. You can also serve it on top of the curry sauce (instead of mixing it in) for maximum crispiness.
Lemongrass paste and kaffir lime leaves: Both are technically optional, but add a bright, citrusy depth that makes the curry taste noticeably more layered. Find kaffir lime leaves fresh at Asian grocery stores or dried online. Lemongrass is sold in tubes in the produce section of many supermarkets. If you can’t find either, stir in a little lime juice into the finished curry for brightness.
Spice adjustment: If the curry is too spicy, stir in a little more coconut milk or a squeeze of lime juice and serve with plenty of rice. For more heat, add more curry paste, fresh sliced red chili, or a drizzle of chili oil at serving.
Making ahead and storage: The curry sauce keeps in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much. The curry sauce also freezes well for up to 3 months. Baked or air-fried tofu keeps separately in the fridge for up to 4 days. Reheat in a 400ºF oven for 5 to 8 minutes or in an air fryer at 375ºF for 3 to 5 minutes to restore crispness. For best results, store the tofu and curry separately and combine just before serving.
Adapted from Thai Red Curry with Chicken by Nagi Maehashi at Recipe Tin Eats.
Nutrition facts are estimates only and do not include rice or other optional ingredients for serving.

Nutrition