Thai Curry Tofu
Cooking Time
Prep Time
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Cuisine
Thai cuisine is renowned for its bold and balanced flavors, blending sweet, salty, sour, and spicy. Today, Maison Marmite invites you on a culinary journey to Southeast Asia with our Thai Curry Tofu recipe, a vegetarian dish that will delight your taste buds.
In summary, our recipe begins with marinating tofu in a mixture of soy sauce, agave syrup, and garlic powder, which adds depth of flavor. After marinating for 30 minutes, the tofu is sautéed in a pan until it’s golden brown. In the same pan, we then sauté garlic, ginger, cumin seeds, coriander, turmeric, mustard seeds, and fennel seeds to release their aromas, followed by curry paste. After a minute, mushrooms and red bell pepper are added and briefly cooked. The dish is then completed with coconut milk and lime zest, creating a creamy sauce in which the golden tofu continues to simmer for a few minutes. In less than 30 minutes, excluding marination time, this exotic and flavorful dish will be ready to enjoy.
The choice of curry paste is a key element of this dish. You can choose between red, green, or yellow curry. Red curry is generally the spiciest, bringing heat and depth. Green curry, milder yet still spicy, offers a herbaceous and refreshing flavor. Yellow curry, the mildest of the three, is rich in turmeric, offering an earthy and slightly sweet flavor. Depending on your taste, you can adjust the type of curry paste to control the spice level.
Feel free to experiment with different vegetables according to your preferences or the season. Vegetables like carrots, broccoli, or eggplants can be excellent additions.
Thai basil is often used in curries to add a distinctive aromatic note. If you find it, add it at the end of cooking to preserve its aroma. However, our recipe remains delicious even without this ingredient, sometimes hard to find.
This Thai Curry Tofu from Maison Marmite is an invitation to discover the exotic and enchanting flavors of Thailand. Easy and quick to prepare, this dish is perfect for a weeknight dinner or to impress your guests on a special occasion. Let yourself be carried away on this culinary journey to Southeast Asia, right from your kitchen!
Thai Curry Tofu
Ingredients
For the marinade:
- 4 tablespoons soy sauce
- 2 tablespoons agave syrup
- 1 teaspoon garlic powder
For the curry:
- 400 g firm tofu
- 400 ml coconut milk
- Thai red green, or yellow curry paste, 2 to 3 teaspoons (depending on spice level)
- Vegetable oil for cooking
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 250 g mushrooms sliced
- 1 red bell pepper sliced
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- Fresh chili or chili flakes to taste (optional)
- 1 tablespoon lime juice
- Zest of one whole lime
For the garnish:
- Fresh herbs coriander or basil, chopped
- Salt and pepper to taste
Instructions
- In a bowl, mix the soy sauce, agave syrup, and garlic powder. Add the tofu cubes and ensure they are well coated with the marinade. Let marinate for at least 30 minutes, turning the pieces occasionally.
- Heat a little oil in a large pan or pot. Pour in the marinade and tofu cubes, and sauté them until they are golden brown. Set them aside.
- In the same pan, add a bit more oil if necessary and sauté the mustard seeds and fennel seeds until they start to pop. Then, add the garlic and ginger and sauté until they are fragrant.
- Add the curry paste, a bit of ground cumin, coriander powder, and turmeric. Cook for a minute to release the aromas of the spices.
- Add the sliced mushrooms and red bell pepper, and cook them briefly.
- Stir in 400 ml of coconut milk and the lime zest. Let it simmer for 10 minutes. If the sauce is too liquid, you can add a bit of cornstarch mixed with cold water to thicken.
- Add back the golden tofu and continue cooking for 5 minutes.
- Adjust the taste with salt, pepper, and lime juice.
- Garnish with chopped fresh herbs and serve the curry with jasmine rice or basmati rice.
A recipe proposed by Maison Marmite
