Thai Red Tofu Curry (gluten free, dairy free and vegan)
My tasty Thai red curry is rich, fragrant and full of flavour, perfect served with rice. It’s also easily adaptable if you aren’t a tofu fan, switch the tofu for extra veggies, prawns or chicken! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
Which Thai red curry paste do you use?
I use the Blue Dragon Thai Red Curry Paste Pot which is naturally gluten free and vegan.
Which tofu block do you use?
For this recipe I use the Tofoo Co Naked Tofu but any firm tofu block would work. The trick is to make sure you drain the tofu and press out as much of the liquid as possible before frying.
Which gluten free soy sauce do you use?
I use the Kikkoman Gluten Free Tamari Soy Sauce.
Which coconut milk do you use?
For this recipe I prefer to use a full fat coconut milk (any brand will work!) as this creates a lovely rich and creamy curry. You can still use a lighter coconut milk if you are after a lower calorie meal, but it won’t be quite as rich and creamy.
Can this be stored in the fridge and reheated?
Yes, this recipe can be stored in the fridge for up to 3 days and reheated before eating.
Thai Red Tofu Curry
Ingredients
- 1 block firm tofu *See FAQs
- 2 teaspoons cornflour
- 2 teaspoons olive oil
- 1 onion (diced)
- 2 cloves crushed garlic
- 1 teaspoon ginger paste
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- Babycorn (cut into small chunks)
- Thai red curry paste *See FAQs
- 1 tin coconut milk *See FAQs
- 1 teaspoon gluten free soy sauce
- 1 tablespoon brown sugar
- Juice of half a lime
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli flakes
- Serve with: Rice
Instructions
- Drain your tofu and squeeze out as much excess liquid as possible. Cut the tofu into chunks and place in a large bowl with the cornflour. Mix to coat the tofu in the cornflour.
- To a large saucepan on a medium to high heat add 1 teaspoon oil followed by the tofu coated in the cornflour. Fry for around 5-10 minutes (turning half way through), until the tofu starts to crisp up. Remove from the pan and set aside.
- To the same pan add another teaspoon of oil followed by the onion, garlic and ginger. Fry for 5 minutes until starting to soften and then add the pepper and babycorn and fry for another 5 minutes.
- Add the Thai red curry paste and mix so that all of the vegetables are coated. Add the coconut milk, soy sauce, brown sugar, lime juice, paprika and chilli flakes. Mix well and then leave to simmer for 10 minutes.
- Add the cooked tofu and leave to simmer for another 5 minutes.
- Serve the curry with rice.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice