Thai Tofu Stir-Fry

March 26, 2019

Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients as you wish and still come out with a great result. I’ve demonstrated the use here with tofu because I think to get the best out of tofu it needs to be cooked in a particular way so that it takes on the flavour of the sauce.
Ingredients.
1 Pkt firm or extra firm Tofu
10 g Light soy sauce
10 g white sugar
Vegetable oil
1 lime
1 onion, garlic clove,chopped tomato
Vegetables of your own choice

I’ve used a firm tofu and because I’m not deep frying it I find it is sufficient to press it between some paper towels with a weight on top to remove most of the water.

Heat the pan add the pressed tofu and cook on a medium  heat for about 20 minutes, add 1 tablespoon of vegetable oil and cook on a higher heat for five minutes browning the tofu.

Remove the tofu, add 1 tablespoon of vegetable oil half a red onion and chopped clove of garlic to the pan and cook until brown.

Return the tofu to the pan with 10 g of light soy sauce, 10 g white sugar and 130ml water and cook until the water is evaporated.

Remove the mixture from the pan. Add 1 tablespoon of vegetable oil to the pan with the remaining half red onion and chopped red tomato and cook until softened.

Return the tofu mixture to the pan add one packet of My Thai Curry red curry paste with your chosen vegetables, add around 120 ml of water and cook through until the vegetables are cooked.

Test and adjust to taste with a squeeze of lime

Enjoy!

Enjoy!

Thai Tofu Stir-Fry in Red Curry Sauce

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Category

Stir Fry

Servings

3

Prep Time

10 minutes

Cook Time

20 minutes

Author:

Nitsa Takhiansok

Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients as you wish and still come out with a great result. I’ve demonstrated the use here with tofu because I think to get the best out of tofu it needs to be cooked in a particular way so that it takes on the flavour of the sauce.

Ingredients

• My Thai Curry Red Curry Paste

  Add To Cart

• 1 pack firm tofu

• Light soy sauce 10g

• Sugar 10g

• Vegetable Oil

• 1 Lime

• 1 chopped onion

• 1 garlic clove

• Chopped tomato

• Vegetables of choice

View Cart (0) Checkout

Directions

1. I’ve used a firm tofu and because I’m not deep frying it I find it is sufficient to press it between some paper towels with a weight on top to remove most of the water.

2. Heat the pan add the pressed tofu and cook on a medium  heat for about 20 minutes, add 1 tablespoon of vegetable oil and cook on a higher heat for five minutes browning the tofu.

3. Remove the tofu, add 1 tablespoon of vegetable oil half a red onion and chopped clove of garlic to the pan and cook until brown.

4. Return the tofu to the pan with 10 g of light soy sauce, 10 g white sugar and 130 ml water and cook until the water is evaporated.

5. Remove the mixture from the pan. Add 1 tablespoon of vegetable oil to the pan with the remaining half red onion and chopped red tomato and cook until softened.

6. Return the tofu mixture to the pan add one packet of My Thai Curry red curry paste with your chosen vegetables, add around 120 ml of water and cook through until the vegetables are cooked.

7. Test and adjust to taste with a squeeze of lime

Leave a comment

Comments will be approved before showing up.

Also in Recipe Blog

Ajat Prik Naam Pla Thai Dipping Sauce

Prik Naam Pla, Thai dipping sauce.

July 01, 2023 1 Comment

This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...

Continue Reading

Pad Krapow Pad Krapow Neau Kai Dow Stir fried Beef with Basil Thai Basil Thai Holy Basil

Pad Kaprow or Thai Basil Beef Stir-fry

June 15, 2023 1 Comment

Probably one of Thailand's most famous dishes served on both humble street food stalls and the poshest of restaurants. This is a simple dish with simple ingredients and with little practice, a good restaurant standard meal can be made in minutes. In Thailand this is almost always served with a crispy fried egg with a runny yolk, and the technique for cooking the egg is a crucial part of making this dish. If a crispy fried egg is not your thing of course you can eat it without, says she sadly..

Continue Reading

Beef Curry Chicken Curry Pie Fish massaman Panaeng Pie Thai Curry

Thai Curry Pie

April 15, 2023

My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...

Continue Reading