Thai Style Tofu in Red Curry Sauce

Thai Style Tofu in Red Curry Sauce

Thai Style Tofu in Red Curry Sauce 123 People saved this recipe.

This popular fragrant curry dish can be made anywhere from mild to red-hot (just adjust the red curry paste to your liking). Every bite is full of flavour, especially since tofu readily absorbs the sauce it's cooked with.

Servings: 4-6

advanced Mains Sunrise Extra Firm Tofu (350g)

  • 15min prep
  • 20min cook
  • 4-6 people


  • 1pkg (350g) Sunrise Extra Firm Tofu (350g) cut into 1” cubes
  • 30 mL (2 Tbsp) vegetable oil
  • 15 mL (1 Tbsp) shallots or onions, chopped
  • 1 Japanese eggplant, cut into 2” long narrow strips
  • 30 mL (2 Tbsp.) red curry paste
  • 10 mL (2 tsp.) fresh ginger, minced
  • 1-400 mL can coconut milk
  • 30 mL (2 Tbsp) fish sauce
  • 7 mL (1/2 Tbsp) brown sugar
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 4 Kaffir lime leaves, sliced very thinly or 15 mL (1 Tbsp) grated lime zest
  • 8-10 Thai basil leaves, coarsely chopped


  1. Heat a large heavy skillet or Dutch oven over medium-high heat until hot. Add oil, shallots, tofu and eggplant. Stir-fry until eggplant is tender.
  2. Add curry paste, ginger and coconut milk. Stir and bring to a boil for 1 minute.
  3. Add fish sauce and sugar. Stir until sugar dissolves.
  4. Add peppers and kaffir lime leaves (or lime zest). Toss gently, lower heat and allow to simmer for 5 minutes.
  5. Add basil leaves and cook until basil leaves begin to wilt. Serve immediately with steamed rice or cooked rice noodles.

Calories: 310Fat: 24gSaturated Fat: 13gSodium: 520mgCarbohydrate: 16gFiber: 6gSugar: 6gProtein: 12gVitamin A: 8%Vitamin C: 110%Calcium: 15%Iron: 35%

As per one serving size (283g)