Tofu and Peas Red Thai Curry

• •14 oz Extra-firm tofu (pressed and cubed)
• •2 tbsp Coconut oil
• •3 tbsp Red curry paste (adjust to spice preference)
• •3 cloves Garlic (minced)
• •1 tbsp Ginger (grated)
• •1 cup Vegetable broth
• •1 can Full-fat coconut milk (13.5 oz)
• •1 tbsp Fish sauce (or soy sauce/tamari for vegan)
• •1 tsp Brown sugar
• •1.5 cups Frozen green peas
• •1 tbsp Lime juice (freshly squeezed)
• •0.3 cup Fresh basil leaves (for garnish)
• •4 cups Cooked jasmine rice (for serving)

Instructions

1. 1

   Press the extra-firm tofu for at least 15-20 minutes to remove excess water, then cut into 1-inch cubes. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

2. 2

   Add the tofu cubes to the hot skillet and cook, turning occasionally, until golden brown and slightly crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon of coconut oil to the same skillet. Reduce heat to medium. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.

4. 4

   Stir in the red curry paste and cook for another 1-2 minutes, stirring constantly, until the paste is fragrant and slightly darkened. This helps to deepen its flavor.

5. 5

   Pour in the vegetable broth and coconut milk, stirring well to combine and dissolve the curry paste. Bring the mixture to a gentle simmer, then reduce heat to low.

6. 6

   Stir in the fish sauce (or soy sauce/tamari) and brown sugar. Taste and adjust seasonings if needed. Add the frozen green peas and the cooked tofu back into the curry. Simmer for 3-5 minutes, allowing the peas to cook through and the tofu to absorb some of the sauce.

7. 7

   Remove from heat and stir in the fresh lime juice. Serve hot over jasmine rice, garnished with fresh basil leaves.

Chef's Tips

• 💡For crispier tofu, consider baking or air-frying it instead of pan-frying. Toss cubes with a little cornstarch and oil before cooking.
• 💡If you prefer a milder curry, start with 2 tablespoons of red curry paste and add more to taste. For extra heat, add a pinch of red pepper flakes.
• 💡Leftover curry keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.