Thai Tofu Curry Recipes

THAI CURRY TOFU

Steps:

• Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
• Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

SPICY THAI TOFU CURRY

Steps:

• In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
• Bring to a simmer and cook, stirring occasionally, for 10 minutes.
• Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
• Stir in cashew milk and bamboo shoots.
• Bring to a low boil and cook for 1 hour, stirring occasionally.
• Add snow peas and green pepper, cook 5 minutes.
• Remove from heat and stir in baby spinach.
• Serve over rice.

THAI RED CURRY TOFU SOUP

Steps:

• Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
• Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

THAI TOFU AND SQUASH CURRY

Steps:

• Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
• Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
• In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
• Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
• Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
• Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
• (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)
• Stir in cilantro and lime juice; sprinkle with peanuts.

THAI CURRY WITH TOFU

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot and smooth into an even layer.
• Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.
• In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 786
• Protein: 17g
• Carbohydrates: 92g
• Fat: 41g
• Cholesterol: 1mg
• Sodium: 404mg
• Fiber: 7g