Thai Red Curry with Tofu

This super easy Thai Red Curry is loaded with vegetables and featured baked tofu instead of fried, so no-oil!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Thai

Keyword: thai curry with vegetables, thai red curry, tofu curry

Servings:

Calories: 207kcal

Author: Kim Murphy

Preheat oven to 400º F and line a baking sheet with a silicone baking mat or parchment paper.
Drain tofu, wrap in a towel and press out extra moisture. Unwrap and cut into 1 inch cubes. In a large bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon water & 1 teaspoon garlic powder. Add tofu cubes and mix until well coated.
Place tofu cubes on the baking sheet and bake for 15 minutes. Then turn each cube and bake for 15 more minutes until lightly browned.
While tofu is cooking, chop the onion, slice the bell peppers into 2 inch thin slices and grate the ginger.
In a large saute pan over medium heat, water saute the onion 3-4 minutes or until softened. Add the minced garlic and grated ginger and cook for 1-2 more minutes. Add the coconut milk, vegetable broth, bell peppers, green peas, Red Thai Curry Paste, 1 tablespoon soy sauce, rice vinegar and stir. Bring to a boil, then cover and lower heat to simmer for 15 minutes.
Once the tofu is done baking, transfer it to the curry and mix until combined. Add the spinach & basil and cook covered for 5 minutes until wilted. Serve immediately over brown basmati or brown jasmine rice.

You can use full fat coconut milk for a creamier flavor, but it will add more fat & calories obviously.

If you don't want to use Tofu, you can just add a can of white beans or chickpeas, drained, along with the vegetables.

For spicer flavor, add more Red Thai Curry Paste.