Tofu with Red Curry Paste Peas and Yellow Tomatoes
Savor the vibrant flavors of Thai-inspired cuisine with this Tofu with Red Curry Paste, Peas, and Yellow Tomatoes recipe. This quick and easy dish combines crispy pan-fried tofu with the creamy richness of coconut milk, infused with aromatic red curry paste, garlic, and ginger. Sweet yellow tomatoes and tender peas add a refreshing burst of color and texture, while soy sauce and a touch of sugar balance the bold, spicy flavors. Fresh basil and a zesty lime finish elevate this comforting curry to restaurant-quality status. Perfect for busy weeknight dinners, this recipe is ready in under 40 minutes and pairs beautifully with steamed jasmine rice or noodles. Vegan, protein-packed, and loaded with bold flavors, it’s a must-try for lovers of Southeast Asian-inspired dishes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams firm tofu
- 200 grams yellow tomatoes
- 150 grams frozen peas
- 2 tablespoons red curry paste
- 400 milliliters coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 10 grams fresh basil
- 2 pieces garlic cloves
- 1 teaspoon ginger
- 1 piece lime
- 1 teaspoon sugar
- 0.5 teaspoon salt
Directions
Step 1
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes. Then cut the tofu into 1-inch cubes.
Step 2
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the tofu cubes and pan-fry for 2-3 minutes on each side until golden and crispy. Remove from the skillet and set aside.
Step 3
Finely mince the garlic and grate the ginger. Cut the yellow tomatoes into quarters.
Step 4
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Sauté the garlic and ginger for 1 minute until fragrant.
Step 5
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, to release its flavors.
Step 6
Pour the coconut milk into the skillet and stir to combine with the curry paste. Bring to a gentle simmer.
Step 7
Add the soy sauce, sugar, and salt to the skillet. Taste and adjust seasoning if needed.
Step 8
Stir in the frozen peas and yellow tomatoes, cooking for 3-4 minutes until the peas are tender and the tomatoes begin to soften.
Step 9
Return the crispy tofu to the skillet and gently fold it into the curry mixture. Cook for 2-3 minutes to heat through.
Step 10
Remove the skillet from heat and stir in fresh basil leaves.
Step 11
Serve hot, garnished with a squeeze of fresh lime juice. Pair with steamed jasmine rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (1316.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.6 |
| Total Fat 47.5g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2510.7mg | 0% |
| Total Carbohydrate 93.2g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 53.0g | |
| Protein 55.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 761.5mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2056.5mg | 0% |
Source of Calories