Vegan Thai Curry with Crispy Tofu
Red Thai curry with coconut milk, colorful vegetables and golden brown fried tofu, ready in 35 minutes.
- Preparation
- 15 min
- Cook/bake time
- 20 min
- Total
- 35 min
- Difficulty
- Easy
- Calories
Red Thai curry with coconut milk, colorful vegetables and golden brown fried tofu, ready in 35 minutes. The curry paste is briefly roasted in coconut fat, which allows it to unfold its full aroma and gives the sauce depth just like at your local Thai restaurant.
Step-by-step instructions
- 1
Fry the tofu until crispy
First pat the tofu really dry and cut it into bite-sized cubes. Mix the cubes with 1 tablespoon of soy sauce and the cornstarch, which will give them a great crust later. Fry the tofu in 2 tablespoons of hot coconut oil until golden brown all over and give it enough time so it gets really crispy. Then remove it from the pot and set it aside briefly.
- 2
Roast the curry paste
Heat the remaining coconut oil in the same pot and add the red curry paste. Roast it for 1 to 2 minutes while stirring until it smells intense and the oil turns red. This step is the secret to a sauce with real depth, so definitely do not skip it.
- 3
Pour in the sauce
Pour in the coconut milk and stir in the curry paste completely. Bring everything to a boil once and then let the sauce simmer gently for about 5 minutes so it becomes creamier and the flavors combine properly.
- 4
Cook the vegetables
Add the broccoli and bell peppers to the sauce and let them cook for about 5 minutes until the vegetables are tender but firm to the bite. The snow peas are only added in the last 2 minutes, which keeps them crisp and retains their fresh green color.
- 5
Season to taste
Now season the curry to taste with the remaining soy sauce, the lime juice and zest, and the agave syrup until the balance of salty, sour and sweet is right for you. Fold in the crispy tofu and serve the curry with fresh cilantro and chopped peanuts.
