Red Curry Tofu

Here is a vibrant tasting vegetarian dish with very robust flavors. Although there are a fair number of ingredients, don’t let that deter you.

Ted Scheffler

September 21, 2018

Here is a vibrant tasting vegetarian dish with very robust flavors. Although there are a fair number of ingredients, don’t let that deter you. It’s actually a pretty simple recipe in terms of technique and time. Once you have everything prepped, the cooking is pretty rapid. My version is an adaptation of a recipe that first appeared in the New York Times.

Ingredients:

14 ounces extra-firm tofu
1 tablespoon canola oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
1 small carrot, thinly sliced on the diagonal
½ teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas, strings removed and sliced diagonally
Basil and/or cilantro leaves, for garnish
Brown or white rice, or rice noodles for serving

Method:

1. Drain the tofu and place it on paper towels on a plate. Cover with more paper towels and place a dish or pot on top to help squeeze the water out of the tofu. Let the tofu sit for 20 minutes or so and then cut into 1-inch cubes.
2. Heat the oil in a large skillet over medium-high heat. Add ginger, shallots, garlic, carrot, chile and cilantro stems, and sauté until tender, about 5 minutes. Season with salt.
3. Stir in the curry paste and cook 2 minutes.
4. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
5. Serve warm with rice or noodles and a scattering of torn basil and/or cilantro leaves on top.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites

Cooking, foodie, Home Cooking, recipe, tofu

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.