This Thai Curry Tofu is perfect to add in your Meal Prep
This Thai Curry Tofu tastes absolutely phenomenal! It’s bursting with rich, bold flavors and is sure to please the whole family! I also show you how to make deliciously seasoned and flavorful crispy tofu for this recipe!
If you’ve been hesitant to include tofu in your menu, this Thai Curry is a great place to start. It’s made with ingredients that are easy to find.
Serve it over rice noodle with lime wedges and you have a very, very tasty meal!
Tofu is made from curdled fresh soy milk, which has been compressed into blocks. It is generally 100% gluten-free, vegetarian and vegan.
Tofu has a neutral flavor that easily absord any seasoning you want to add.
Tofu is a vegetarian protein rich in calcium and protein. Tofu is also a great source of amino acids and is low in calories. Try to buy your tofu Organic or GMO-free
There are two main categories of tofu – silky or firm. The silky tofu is soft and liquidy because it contains a high volume of water content. Firm tofu can be medium, firm or extra-firm. For this recipe, you will need firm or extra-firm tofu.
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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!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: main
- Cuisine: Thai
- 1/2 packet of rice vermicelli
- 1 tablespoon of coconut oil
- 1 chopped onion
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, squeezed or minced
- 1 red pepper, cut into thin strips 2 inches long
- 1 1/2 bouquets of broccoli
- 2 tablespoons of Thai red curry paste *
- 1 can (14 ounces) regular coconut milk
- ½ cup of water
- 1 teaspoon maple syrup
- 1 tablespoon of tamari
- 2 teaspoons of rice vinegar
- 1 block of extra firm tofu
- 1/4 cup tamari sauce
- 1 tsp garlic powder
- 3 tbsp 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.
- 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.