Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 tablespoon of vegetable oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 red bell pepper, sliced
- 1 tablespoon of red curry paste
- 1 can of coconut milk
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the red bell pepper and sauté for another 2-3 minutes until slightly softened.
4. Add the red curry paste and stir to combine with the vegetables.
5. Pour in the coconut milk and stir to combine.
6. Add the soy sauce, brown sugar, and lime juice and stir to combine.
7. Add the tofu cubes and gently stir to coat with the curry sauce.
8. Reduce the heat to medium-low and simmer for 10-15 minutes until the tofu is heated through and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot with rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 22g
Carbohydrates: 14g
Protein: 10g
Fiber: 3g
Sugar: 7g
Sodium: 460mg
Substitutions for ingredients:
- Tofu can be substituted with chicken, shrimp, or vegetables.
- Red bell pepper can be substituted with green bell pepper or other vegetables.
Variations:
- Add other vegetables such as broccoli, carrots, or mushrooms.
- Use green curry paste instead of red curry paste.
- Add a tablespoon of fish sauce for a more authentic Thai flavor.
Tips and tricks:
- Use firm tofu to prevent it from falling apart in the curry.
- Drain the tofu well before using to remove excess water.
- Adjust the amount of curry paste to your desired level of spiciness.
- Add a splash of water if the curry sauce becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Thai Red Curry Tofu pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables
Troubleshooting advice:
- If the curry sauce is too thin, simmer for a few more minutes to thicken.
- If the curry sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the tofu and vegetables thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Thai red curry is a popular dish in Thailand and is known for its spicy and aromatic flavors. It is typically made with a combination of red curry paste, coconut milk, and various meats or vegetables.
Flavor profiles:
Spicy, creamy, savory, and slightly sweet
Serving suggestions:
Serve hot with rice and garnish with fresh cilantro.
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Region: Thai