Thai Red Curry with Tofu
Prep time
Cook time
Total time
Serves: 4
  • For the tofu:
  • 1 package extra-firm tofu (preferably vacuum-packed if you can find it)
  • 1 teaspoon peanut oil or vegetable oil
  • Pinch of cornstarch
  • Pinch of salt
  • For the curry:
  • 1 tablespoon peanut oil or vegetable oil
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas
  • 1 14 oz. can of baby corn, drained and cut into bite-size pieces
  • 1 8 oz. can of sliced bamboo shoots, drained
  • 3 tablespoons of Thai red curry paste
  • 1 14 oz. can coconut milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
  • 1 teaspoon rice wine vinegar
  • To serve:
  • Grain of choice
  • Cilantro
  1. Start by preparing the tofu. Pre-heat the oven to 400 degrees. Thinly cut the tofu into about ½ an inch slices. Add to a bowl and drizzle with the oil; use your hands to coat the tofu evenly. Lay out the tofu slices on a baking sheet, adding a small pinch of corn starch to each slice. Lightly sprinkle with salt and bake for 25-30 minutes, flipping halfway through. The pieces should be golden and crisp on the outside.
  2. While the tofu is baking, prepare the curry. Heat the oil in a large pot or Dutch oven over medium heat and add diced shallot. After 2-3 minutes, add the garlic and ginger; add the pepper, snap peas, baby corn and bamboo shoots about one minute later.
  3. Let the vegetables cook for five minutes, and then add in the red curry paste. Stir to coat the vegetables, and then add the coconut milk, salt, sugar, and rice wine vinegar. Stir to combine and let simmer for 10 minutes, adding in the tofu once it is baked.
  4. Serve with a grain of your choice and garnish with fresh cilantro.
Recipe by Orchard Street Kitchen at