Go Back
–+ servings

Thai Style Tofu Curry

Print Recipe
Course Main Course
Cuisine Thai
Servings 4
Calories 335 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 200 grams marinated tofu See Note One
  • 1 brown onion, finely sliced
  • 1 capsicum, sliced
  • 1 carrot, thinly sliced
  • 1 tablespoon red curry paste See Note Two
  • 1 tablespoon ginger, grated
  • 4 cloves garlic, finely grated
  • 1/2 cup tomato passata
  • 2 cups liquid stock See Note Three
  • 2 tablespoons soy sauce
  • 1 tablespoon tahini
  • 1 teaspoon sugar
  • 270 mls coconut cream
  • 1 tablespoon lime juice
  • 1 cup sugar snap peas
  • 1 cup coriander, finely chopped

Instructions
 

  • Place shallow pan over medium heat, warm up pan, add sesame oil and tofu. Fry until tofu is slightly brown.  Remove tofu from pan, cut into cubes and set aside.
  • Turn up heat to medium high and add onion, capsicum and carrot. Toss until slightly browned, reduce heat to medium and add curry paste, ginger and garlic. Mix for a minute until fragrant.  Add passata, liquid stock, soy sauce, tahini, sugar and tofu. Stir until sauce thickens slightly.  Lastly add lime juice and sugar snap peas, mix through and take off heat.
  • Serve curry with rice and a sprinkling of coriander.

Special Notes

  • Note One - I use the SOYCO marinated tofu, either Thai or Malaysian
    Note Two - I use AYAM red curry paste as this is vegan
    Note Three - I use Vegeta stock powder. 1 teaspoon makes two cups of liquid stock.

Nutrition

Calories: 335kcalCarbohydrates: 9gProtein: 5gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 508mgPotassium: 312mgFiber: 3gSugar: 2gVitamin A: 861IUVitamin C: 18mgCalcium: 31mgIron: 3mg

Nutrition is calculated automatically and should be used as an estimate

Keyword curry, tofu, vegan
Tried this recipe?Let us know how it was!