Red Curry Tofu

March 24, 2011




I made this dish after my mini cooking lesson at Apsara yesterday. It turned out super spicy but delicious. In the recipe below, I wrote how much coconut milk you could add, but feel free to add more or less according to your liking.

Red Curry Tofu

  • 1 block of firm tofu, pressed and cubed
  • 1 large can of shredded bamboo shoots
  • 1/2 can of coconut milk (I used light)
  • 1 T. red curry paste (this made my dish very spicy! use less if you want less heat)
  • large handful of spouts
  • large handful of sweet basil (thai basil), torn
  1. In a large wok or saucepan, add curry paste and 1 T. water with tofu cubes.
  2. Let simmer for a few minutes then add coconut milk and bamboo shoots.
  3. Let simmer for about 10 minutes together. Longer if you prefer.
  4. Just before serving, add fresh basil and bean sprouts.
  5. Serve over rice!

This girl loves tofu. I skipped the red curry paste for her though!


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