Pan-seared tofu and crisp-tender vegetables in a fragrant, creamy red curry broth infused with lemongrass, galangal, and coconut milk.
Press tofu for at least 15 minutes before cooking; this step is essential for achieving a golden, crispy exterior. Red curry paste varies in heat; start with 2 tbsp and add more to taste if you prefer a spicier curry.
Lemongrass and galangal are traditional; if unavailable, substitute 1 tbsp lime zest and 1 tbsp fresh ginger for a bright, warming flavor. Do not overcrowd the skillet when searing tofu; work in batches if necessary for even browning.
Ingredients
Scale
Measurement units
- 14 oz extra-firm tofu (pressing removes excess moisture for better browning)
- 3 tbsp red curry paste (Thai brand preferred; check for vegan certification)
- 13 ½ oz coconut milk (one can; full-fat for richness)
- 1 cup vegetable broth
- 2 lemongrass stalks (bruise with the side of a knife to release oils)
- 1 tbsp galangal (fresh preferred; substitute ginger if unavailable)
- 1 large red bell pepper
- 8 oz snap peas
- 8 oz baby bok choy
- ¼ cup Thai basil (or regular basil; add at the end for fresh aroma)
- 1 lime (for juice)
- 1 tbsp fish sauce substitute (soy sauce or tamari for umami depth; omit for strict vegan)
- 2 tbsp vegetable oil (for pan-searing tofu)
- salt
- black pepper
Ingredients
Scale
Measurement units
- 14 oz extra-firm tofu (pressing removes excess moisture for better browning)
- 3 tbsp red curry paste (Thai brand preferred; check for vegan certification)
- 13 ½ oz coconut milk (one can; full-fat for richness)
- 1 cup vegetable broth
- 2 lemongrass stalks (bruise with the side of a knife to release oils)
- 1 tbsp galangal (fresh preferred; substitute ginger if unavailable)
- 1 large red bell pepper
- 8 oz snap peas
- 8 oz baby bok choy
- ¼ cup Thai basil (or regular basil; add at the end for fresh aroma)
- 1 lime (for juice)
- 1 tbsp fish sauce substitute (soy sauce or tamari for umami depth; omit for strict vegan)
- 2 tbsp vegetable oil (for pan-searing tofu)
- salt
- black pepper
Instructions
Press and prepare the tofu
Wrap the extra-firm tofu (14 ounce) block in paper towels or a clean kitchen towel and place on a cutting board.
Set a heavy object (cast-iron skillet, books, or a tofu press) on top and let sit for 15 minutes to remove excess moisture.
Unwrap the pressed tofu and cut into 3/4-inch cubes.
Equipment: cutting board, paper towels, tofu press
Prep vegetables and aromatics
Cut the large red bell pepper into 1-inch pieces.
Halve the snap peas (8 ounce) lengthwise.
Halve the baby bok choy (8 ounce) lengthwise.
Bruise the lemongrass stalks (white and light green parts) with the side of a knife.
Slice the galangal (1 tablespoon) thin.
Sear the tofu
Heat vegetable oil (2 tablespoon) in a large skillet or wok over medium-high heat until shimmering.
Working in batches if needed, add the tofu cubes in a single layer and sear without stirring for 3–4 minutes until golden on the bottom.
Stir and sear for another 2–3 minutes until multiple sides are golden and crispy.
Transfer seared tofu to a plate.
Equipment: large skillet or wok
Build the curry base
Return the skillet to medium heat and add the red curry paste (3 tablespoon), stirring constantly for 1–2 minutes to toast and bloom the spices.
Pour in the coconut milk (13 ½ ounce) and vegetable broth (1 cup), stirring to dissolve the curry paste.
Add the bruised lemongrass stalks and sliced galangal, and bring to a gentle simmer.
Simmer vegetables and tofu
Add red bell pepper pieces and simmer for 3 minutes.
Stir in snap peas and bok choy, and return the seared tofu to the skillet.
Simmer for 3–4 minutes until the vegetables are crisp-tender and the tofu is heated through.
Finish and serve
Remove from heat and discard the lemongrass stalks.
Stir in the 1 tbsp fish sauce substitute (if using) and juice of 1 lime.
Taste and adjust seasoning with salt and black pepper.
Stir in the 0.25 cup Thai basil leaves just before serving.
Before you cook
Cook notes
- • Press tofu for at least 15 minutes before cooking; this step is essential for achieving a golden, crispy exterior.
- • Red curry paste varies in heat; start with 2 tbsp and add more to taste if you prefer a spicier curry.
- • Lemongrass and galangal are traditional; if unavailable, substitute 1 tbsp lime zest and 1 tbsp fresh ginger for a bright, warming flavor.
- • Do not overcrowd the skillet when searing tofu; work in batches if necessary for even browning.
- • Add vegetables in stages by firmness: bell pepper first, then snap peas and bok choy in the final 3–4 minutes so they remain crisp-tender.
- • Taste and adjust seasoning with salt, lime juice, and soy sauce (if using) just before serving.
- • Serve over jasmine rice or rice noodles for a complete meal (not included in ingredients).
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?