Forktionary

Thai Tofu W Red Curry Sauce Over Coconut Scallion Rice Recipe

A vibrant and flavorful vegetarian Thai curry! This recipe, adapted from a Vegetarian Planet cookbook, features crispy pan-fried tofu in a rich red curry sauce, served over fragrant coconut scallion rice. The rice is even better the next day – perfect for meal prep! Get ready for a taste of Thailand in your kitchen.

Prep Time 20 mins
Cook Time 45 mins
Calories 838.3 kcal
Protein 40g
Rating 4.0 (1 Reviews)
Thai Tofu W Red Curry Sauce Over Coconut Scallion Rice 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Tofu W Red Curry Sauce Over Coconut Scallion Rice

  • Not explicitly listed with a quantity for zest; lime wedges are mentioned for garnish.
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 1/2 cups water (for rice) + 1/2 cup water (for steaming broccoli)
  • 1 teaspoon salt
  • 1 cup long-grain rice (Jasmine rice recommended)
  • 2/3 cup packed fresh cilantro + extra for garnish
  • 2 cloves garlic
  • 1/4 cup roasted peanuts
  • 2 tablespoons fish sauce
  • 1 tablespoon oil (for frying tofu) + 3 tablespoons vegetable oil (for curry paste) (canola oil recommended)
  • Not explicitly listed; recipe uses red curry paste instead.
  • 1 block (14 oz) extra-firm tofu
  • 1 cup broccoli florets
  • 2-3 chopped scallions
  • 2-3 leaves kaffir lime leaves
  • 2-4 tablespoons red curry paste (adjust to your spice preference)
  • Lime wedges (for garnish)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Thai Tofu W Red Curry Sauce Over Coconut Scallion Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Thai Tofu W Red Curry Sauce Over Coconut Scallion Rice

  1. If using kaffir lime leaves, soak 2-3 leaves in hot water for 30 minutes to soften.
  2. In a medium saucepan, bring 1 can (13.5 oz) full-fat coconut milk, 2 1/2 cups water, and 1 teaspoon salt to a boil. Add 1 cup long-grain rice.
  3. Reduce heat to low, cover, and simmer for 25 minutes, or until rice is cooked through and liquid is absorbed.
  4. While rice cooks, press 1 block (14 oz) extra-firm tofu to remove excess water. Cut into 1-inch cubes.
  5. Heat 1 tablespoon oil in a skillet over medium-high heat. Pan-fry tofu until golden brown and crispy on all sides (about 8-10 minutes).
  6. Remove tofu from skillet and set aside on a paper towel-lined plate.
  7. Finely chop the soaked kaffir lime leaves (discard soaking water).
  8. In a food processor or blender, combine the chopped kaffir lime leaves, 2/3 cup packed fresh cilantro, 2 cloves garlic, and 1/4 cup roasted peanuts.
  9. Process in short bursts, scraping down the sides as needed.
  10. With the motor running, slowly add 2 tablespoons fish sauce and 3 tablespoons vegetable oil. Add 2-4 tablespoons red curry paste (adjust to your spice preference).
  11. Transfer the curry paste mixture to a bowl.
  12. Steam 1 cup broccoli florets for 2 minutes in a steamer basket or in a pan with 1/2 cup water and a lid.
  13. Add the steamed broccoli to the curry sauce. Stir well to combine.
  14. Add the pan-fried tofu to the curry sauce. Stir gently to coat.
  15. Stir 2-3 chopped scallions into the cooked rice.
  16. Serve the tofu curry generously over the coconut scallion rice. Garnish with extra cilantro and lime wedges, if desired.

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

33g

Fat

90g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes Asian Thai Healthy Vegetarian Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beans Asian Thai Soy Tofu