Thai Tofu Curry

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Up until a few years ago, I was a tofu skeptic. At the time, I didn’t understand what tofu was or  how to prepare it properly. Tofu is made from soybeans that are ground in water, heated, coagulated with minerals, and pressed into a block. When substituting meat with tofu, I like to remove as much water as possible using a press. This helps the tofu absorb any seasonings or sauce and taste extra delicious!  

Since switching to a plant-based diet, tofu has become a staple in our household. If you haven’t cooked with tofu before, this is the perfect recipe for you to start! Grab a tofu press and get to work. When you make this recipe, be sure to tag @sweet.pea.living and use the hashtag #sweetpealiving to share it!

Thai Tofu Curry

Sweet Pea Living
Soft potatoes and toasted tofu in a creamy, curry-based sauce with fresh spinach and edamame.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 598 kcal

Ingredients
  

  • 6 red potatoes cut into bite-sized pieces
  • 14 ounces extra firm tofu pressed and cubed
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 cup shiitake mushrooms stems removed and sliced
  • 13.5 ounces coconut milk
  • 2 ounces red curry paste*
  • ¼ cup red chili paste Sambal Oelek
  • 4 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 3 cups baby spinach
  • 1 cup edamame peeled (frozen or fresh)

Instructions
 

  • Boil the potatoes for 10-15 minutes.** Drain and set aside.
  • In a large non-stick pan, brown the tofu over high heat. Remove from pan and set aside.
  • In the same non-stick pan, add the yellow onion, garlic, ginger, and mushrooms. Saute for 3-4 minutes.
  • Add the coconut milk, red Thai curry paste, red chili paste, soy sauce, and rice vinegar. Mix well and continue to heat.
  • Add the potatoes, tofu, and spinach. Cover with lid for 4-5 minutes, until spinach has wilted. Mix well, then add edamame pods.
  • Serve hot. Enjoy!

Video

Notes

* Add more or less Thai red curry paste, based on your spice preference!
** The potatoes do not need to be fully cooked, just slightly softened.
 

Nutrition

Calories: 598kcalCarbohydrates: 70gProtein: 24gFat: 27gSaturated Fat: 17gCholesterol: 5mgSodium: 2054mgFiber: 8.2gSugar: 9.6g
Keyword Curry, Tofu
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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