Red Thai Tofu

Thai Red Curry Tofu (10)

It has been over a year since my last holiday.  How unreasonable.  Last February I was soaking up the sun in Thailand, throwing buckets of water over elephants and learning to cook authentic Thai food.  There’s a lot to be said for an exotic holiday like that, but I’m looking forward to more low-key and local explorations in 2014, getting to know the UK a bit better and perhaps venturing over to Europe.  But as yet, no firm plans have materialised.  So, let’s just imagine an end to this barren stretch and let my food do the travelling for me.  This is a spicy and delicious dish, lovely with rice.

Thai Red Curry Tofu (9)

Red Thai Tofu

Serves 2-3, from Appetite for Reduction


a few squirts non-stick cooking spray

1 block firm tofu, pressed

1 tsp olive oil

1 red pepper, deseeded and thinly sliced

5 shallots, peeled and sliced

2 cloves garlic, crushed

1 tbsp fresh ginger, finely chopped

1 tbsp Thai red curry paste

100ml water

2 tbsp soy sauce

handful fresh basil leaves


Thai Red Curry Tofu (1)

1.  Spray some cooking spray in a frying pan, add the tofu and cook over medium heat for 5 minutes, flipping it frequently.

Thai Red Curry Tofu (2)

2.  Add half the soy sauce and cook for a further 5 minutes.

Thai Red Curry Tofu (5)

3.  Remove the tofu from the pan and set it aside.  Add the oil to the pan and saute the pepper, shallots, garlic and ginger for about 5 minutes.

Thai Red Curry Tofu (3)

4.  Meanwhile, mix together the curry paste, water and remaining soy sauce.

Thai Red Curry Tofu (6)

5.  Add the tofu and curry paste mixture to the pan and cook for another 5 minutes, ensuring everything is evenly coated and mixed.

Thai Red Curry Tofu (7)

6.  Throw in the basil leaves at the end to wilt them, then serve with rice.

Thai Red Curry Tofu (8)

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1 Response to Red Thai Tofu

  1. Food is great for imaginary travel! I know how you feel about Thailand. I’d give anything to there. Even just for the weekend! I think a thai curry will help me through too!

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