Thai Tofu W Red Curry Sauce Over Coconut Scallion Rice
Experience the vibrant flavors of Thailand with this Thai Tofu with Red Curry Sauce over Coconut Scallion Rice! This plant-based delight combines crispy, golden cubes of extra-firm tofu with a rich, aromatic red curry sauce made from creamy coconut milk, fragrant ginger, and a hint of sweetness from maple syrup. Paired with fluffy jasmine rice infused with coconut milk and fresh scallions, this dish is the perfect balance of bold, savory, and refreshing flavors. Finished with a squeeze of fresh lime and a sprinkle of basil, it’s a colorful, comforting meal that’s perfect for weeknight dinners or impressing guests. Easy to make in just under an hour, this recipe brings a taste of Thailand straight to your kitchen.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 13.5 oz Coconut milk
- 2 tbsp Red curry paste
- 1 tbsp Soy sauce
- 1 tbsp Maple syrup
- 2 tbsp Vegetable oil
- 1 small, diced Onion
- 3 minced Garlic cloves
- 1 tbsp, minced Ginger
- 1 sliced thinly Red bell pepper
- 1 cup Jasmine rice
- 1.25 cups Water
- 0.5 cup Coconut milk (for rice)
- 3 sliced thinly Scallions
- 0.5 tsp Salt
- 1 tbsp Fresh lime juice
- 0.25 cup, roughly chopped Fresh basil leaves
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy pan on top. Leave it for about 15 minutes to press out excess water.
Cook the rice: In a medium saucepan, combine the jasmine rice, water, 0.5 cup of coconut milk, and salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat, fluff the rice, and stir in the scallions. Cover to keep warm.
Prepare the tofu: Cut the pressed tofu into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 4–5 minutes on each side until golden and crispy. Remove from the skillet and set aside.
Make the curry sauce: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant. Add the red curry paste and sauté for 1 more minute.
Add the coconut milk, soy sauce, and maple syrup to the skillet. Stir well to combine and bring to a simmer. Add the sliced red bell peppers and cook for 5–7 minutes until tender.
Add the tofu back to the skillet with the curry sauce, stirring gently to coat. Simmer for 2–3 minutes to let the flavors meld.
Finish with lime and basil: Remove the skillet from heat and stir in the fresh lime juice and chopped basil leaves.
Assemble the dish: Divide the coconut scallion rice among serving plates. Spoon the tofu and red curry sauce over the rice.
Serve immediately and enjoy this vibrant and comforting meal!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 12.4 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
