Coconut Red Curry with Tofu

Faced with the challenge of cooking for gluten free, vegan guests, I came up with this Red Curry dish made with coconut milk and tofu. It is so delicious, that my family asked me to add it to their favorites. There is nothing complicated or difficult about its preparation. 


  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower 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
  • 8 ounces cremini mushrooms, quartered
  • ½ tablespoon sea salt, more to taste
  • 3 tablespoons prepared red curry paste
  • 1 bag of Red Curry sauce (Saffron Road)
  • 1 cup unsweetened coconut milk
  • 2 teaspoons Asian fish sauce
  • zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving.



1.    Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

2.    Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. 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.

3.    Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top. 

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