Thai Red Curry with Crispy Tofu
Apr 18, 2025
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Thai Red Curry with Crispy Tofu
Serves: 3–4
Cooking Time: ~30 minutes
This Thai Red Curry with Crispy Tofu is a bold, comforting, and deeply satisfying dish that delivers restaurant-quality flavor with none of the oil. Air-fried tofu brings the perfect golden bite, while the creamy red curry sauce wraps tender veggies in spicy, tangy, and subtly sweet richness. It’s fully plant-based, naturally gluten-free, and comes with a coconut-free option—making it both versatile and family-friendly. Perfect served over rice or noodles for a weeknight dinner that feels like a treat.
🧄 Ingredients
For the crispy tofu:
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1 block firm or extra-firm tofu (14–16 oz), pressed
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2 tbsp soy sauce or tamari
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1 tsp garlic powder
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1 tsp onion powder
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1 tbsp cornstarch (for that perfect crispy bite)
For the curry:
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1 small white or yellow onion, chopped
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2–3 tbsp Thai red curry paste (check for vegan-friendly brands)
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2 cups chopped veggies (like bell peppers, zucchini, carrots, or snap peas)
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1 can (13.5 oz) light coconut milk
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Option: Sub 1 cup unsweetened soy milk + ½ cup blended silken tofu for a creamy coconut-free version
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1 tsp veggie broth paste
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1 tbsp soy sauce or tamari
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1 tbsp maple syrup (optional, balances spice)
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1 tsp lime juice or rice vinegar
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Fresh basil or cilantro for garnish (optional)
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To make it less spicy, add an additional ½ cup of water and 1 tsp of peanut butter
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Cooked rice or noodles, to serve
🔥 Instructions
1. Crispy Air-Fried Tofu
Press tofu for 10–15 minutes to remove excess water.
Cut into cubes and gently toss with soy sauce, garlic powder, onion powder, and cornstarch.
Air fry at 400°F (195°C) for 15 minutes, shaking halfway, until golden and crispy.
2. Sauté and Simmer
In a large nonstick skillet, dry sauté the onion with a splash of water for 2–3 minutes until soft.
Add the red curry paste and cook for 1–2 minutes to deepen the flavor.
Stir in your chopped veggies and sauté for another 2–3 minutes.
3. Build the Sauce
Pour in your coconut milk (or soy milk + blended tofu), water/broth, soy sauce, and maple syrup.
Simmer uncovered for 7–10 minutes until veggies are tender and sauce has thickened a bit.
4. Finish + Serve
Stir in the lime juice or vinegar for brightness.
Add the crispy tofu to the pan and toss to coat in the curry.
Serve over steamed rice or rice noodles.
Garnish with fresh herbs like basil if you’re feeling fancy 🌿
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