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
- 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)
- 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!