Can I fry or air-fry the tofu before adding to the red curry sauce?

While I like the silkiness of adding undoctored tofu to the sauce, you can certainly air fry, bake, or pan fry the tofu, too.

Do I have to drain and press the tofu?

Drain, yes. Press, no. However, pressing the tofu helps eliminate excess moisture leading to a better absorption of the sauce's flavors for your tofu red curry bowl.

Are all red curry sauces vegan?

No, many red curry sauces include fish sauce or shrimp paste. Although you can replace fish sauce with vegan fish sauce, it can be tough to find locally. Soy sauce works well as a substitute, providing a rich, umami flavor that makes you forget all about the fish sauce.

Vegan Red Curry Tofu Bowl

Description

This vegan red curry tofu bowl is a vibrant, nutrient-packed bowl filled with a colorful mix of greens, vegetables, grains, tofu, and a delicious red coconut curry sauce.

Ingredients

Scale

For the Sauce

1 tablespoon coconut oil (or vegetable oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons red curry paste
1 can (14 oz) coconut milk, full fat for creaminess
2 tablespoons soy sauce, or tamari for a gluten-free option
2 tablespoons brown sugar
1 tablespoon fresh lime juice (~ 1 lemon)
1/4 cup cilantro
1 14-ounce box of firm or extra tofu, drained, pressed, and cubed

For the Bowls

1 1/2 cups of uncooked grains (jasmine rice, basmati, brown rice, or millet are great choices)
2-3 cups of leafy greens (spinach, kale, or mixed greens work well)
1 1/2 - 2 cups shredded carrots
1 English cucumber, sliced
1 1/2- 2 cups red cabbage, shredded
1 avocado, sliced (each bowl uses 1/4 of the avocado)
1 16-ounce bag of frozen edamame (or use about 2 cups of fresh)

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Instructions

Heat Pan: Heat the coconut oil over medium heat in a medium saucepan. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Add the Curry Paste: Stir in the red curry paste, mixing with the oil and sautéed aromatics, cooking for another 1-2 minutes until the paste becomes fragrant. This step helps to release the flavors of the spices in the curry paste.
Mix in Coconut Milk: Shake the can well before opening then pour in the can of coconut milk. Stir well to integrate the curry paste thoroughly. Bring the mixture to a soft simmer.
Season: Add the soy sauce and brown sugar, stirring until the sugar dissolves. Let the sauce simmer for a few minutes to allow the flavors to meld together.
Add Tofu: Add the tofu and incorporate well into the sauce. Let it simmer and heat through for about 5-7 minutes.
Finish the Sauce: Remove the sauce from the heat and stir in the fresh lime juice and cilantro. Taste and adjust seasoning with additional soy sauce or lime juice if needed.
Assemble: To assemble the red curry tofu bowls, layer your ingredients side by side, then top with tofu and a generous helping of the spicy red curry sauce.
Top With Garnishes: Optional - top with salted peanuts, green onions, chili flakes, or chopped fresh chives.

Notes

This sauce is designed to be thin, but if you prefer a thicker consistency, you can let it simmer longer or stir in a tablespoon of cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and cold water until smooth, then add it to the sauce.

To press the tofu, wrap it in a clean kitchen towel or paper towel, place it on a plate, then set a heavy object on top for about 20 minutes to press out excess moisture.

Don't forget to add a pinch of salt when heating the edamame or to the final dish. This simple addition can significantly enhance the flavor of the edamame.

Nutritional information is only an estimate. It will vary with the quantities you use of each ingredient.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: bowls
Method: stove-top
Cuisine: Thai Inspired

Nutrition

Serving Size: 1 bowl
Calories: 449
Sugar: 12.8 g
Sodium: 422.3 mg
Fat: 21.1 g
Carbohydrates: 50 g
Protein: 18.7 g
Cholesterol: 0 mg