Red Curry Coconut Milk Tofu Stir-Fry
Level up your weeknight dinners with this red curry coconut milk tofu stir-fry, a vibrant, flavourful dish. Made with creamy coconut milk, aromatic red curry paste and crunchy vegetables, it's a vegan meal that's comforting, colourful and absolutely delicious.
The ingredients
Red curry coconut milk sauce
- 1 tsp toasted sesame oil
- 1 tbsp minced garlic
- ½ tsp ground ginger
- 1 cup light coconut milk
- 1/3 cup soy cooking cream
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp red curry paste
- 1 tsp curry powder
Tofu stir-fry
- 1 extra-firm tofu, 454 g block; cubed
- 1 red bell pepper, cut into thin strips
- 2 carrots, large; chopped
- 1 broccoli, head; chopped
- 1 tbsp dried parsley
- ¼ tsp ground black pepper
- 2 ½ cups rice noodles, cooked
The method
- In a large skillet, heat the sesame oil, then add the garlic and ginger. Cook until lightly golden.
- Add the remaining red curry coconut milk sauce ingredients. Mix well and simmer for 5 minutes. Pour the sauce into a cup and set aside.
- In the same skillet, add the tofu, vegetables, parsley and black pepper. Cook for 5 minutes, then add the red curry sauce.
- Mix until everything is well coated, then cover and simmer over low-medium heat for about 15 minutes.
- Serve with the rice noodles.
Storage tips
Keeps in the fridge for 4 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 21 gFat
- 48 gCarbs
- 4 gFibre
- 30 gProtein
Red curry paste typically contains red chili, garlic and turmeric. Capsaicin from the chili and curcumin from the turmeric are known for their anti-inflammatory effects, which may help reduce inflammation in the body.
Tofu contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
Tofu is a good source of calcium (when fortified) and iron.
