Tofu with Red Curry Paste Peas and Yellow Tomatoes
Savor the vibrant flavors of Thai-inspired cuisine with this Tofu with Red Curry Paste, Peas, and Yellow Tomatoes recipe. This quick and easy dish combines crispy pan-fried tofu with the creamy richness of coconut milk, infused with aromatic red curry paste, garlic, and ginger. Sweet yellow tomatoes and tender peas add a refreshing burst of color and texture, while soy sauce and a touch of sugar balance the bold, spicy flavors. Fresh basil and a zesty lime finish elevate this comforting curry to restaurant-quality status. Perfect for busy weeknight dinners, this recipe is ready in under 40 minutes and pairs beautifully with steamed jasmine rice or noodles. Vegan, protein-packed, and loaded with bold flavors, it’s a must-try for lovers of Southeast Asian-inspired dishes.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams yellow tomatoes
- 150 grams frozen peas
- 2 tablespoons red curry paste
- 400 milliliters coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 10 grams fresh basil
- 2 pieces garlic cloves
- 1 teaspoon ginger
- 1 piece lime
- 1 teaspoon sugar
- 0.5 teaspoon salt
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes. Then cut the tofu into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the tofu cubes and pan-fry for 2-3 minutes on each side until golden and crispy. Remove from the skillet and set aside.
Finely mince the garlic and grate the ginger. Cut the yellow tomatoes into quarters.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Sauté the garlic and ginger for 1 minute until fragrant.
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, to release its flavors.
Pour the coconut milk into the skillet and stir to combine with the curry paste. Bring to a gentle simmer.
Add the soy sauce, sugar, and salt to the skillet. Taste and adjust seasoning if needed.
Stir in the frozen peas and yellow tomatoes, cooking for 3-4 minutes until the peas are tender and the tomatoes begin to soften.
Return the crispy tofu to the skillet and gently fold it into the curry mixture. Cook for 2-3 minutes to heat through.
Remove the skillet from heat and stir in fresh basil leaves.
Serve hot, garnished with a squeeze of fresh lime juice. Pair with steamed jasmine rice or noodles for a complete meal.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 602 mg | 13% | |
*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.
