Spicy Thai Tofu Curry Recipes

SPICY THAI TOFU CURRY

Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.

Provided by YummySmellsca

Categories Curries

Time 3h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 19

Spicy Thai Tofu Curry image

Steps:

In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
Stir in cashew milk and bamboo shoots.
Bring to a low boil and cook for 1 hour, stirring occasionally.
Add snow peas and green pepper, cook 5 minutes.
Remove from heat and stir in baby spinach.
Serve over rice.

Nutrition Facts : Calories 152.9, Fat 4.2, SaturatedFat 0.8, Sodium 426.1, Carbohydrate 21, Fiber 5.3, Sugar 4.1, Protein 11.4

Ingredients

1 cup unsweetened coconut cream
1 cup coconut water
1 1/2 tablespoons curry powder
1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
1 serrano peppers or 1 finger chili, minced
1 tablespoon litehouse freeze dried lemongrass
1 teaspoon fresh grated ginger
4 garlic cloves, grated
3 tablespoons tamari
2 baby leeks or 1 large leek, thinly sliced
1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
1 purple sweet potato, peeled and diced
1 delicata squash, peeled, seeded and diced
1 1/2 lbs firm tofu, cut into 1/2-inch cubes
1 cup unsweetened cashew milk
1 (8 ounce) can shredded bamboo shoots
7 ounces snow peas, halved
1 green bell pepper, sliced
10 ounces baby spinach leaves

THAI CURRY TOFU

Curried tofu made with coconut milk.

Provided by Shelita

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11

Thai Curry Tofu image

Steps:

Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

Ingredients

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

THAI SPICED TOFU

Make and share this Thai Spiced Tofu recipe from Food.com.

Provided by dicentra

Categories Soy/Tofu

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Thai Spiced Tofu image

Steps:

Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover.
Serve with the green beans.

Nutrition Facts : Calories 253.8, Fat 11.6, SaturatedFat 2.1, Sodium 1410, Carbohydrate 29.6, Fiber 4.9, Sugar 21.8, Protein 12.3

Ingredients

8 ounces firm tofu, cut into four 1/2-inch slices*
3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
3 tablespoons sugar
2 tablespoons fish sauce (for vegetarians who don't eat fish) or 2 tablespoons tamari (for vegetarians who don't eat fish)
1/2 lb green beans
1/2 cup vegetable broth
1 tablespoon peanut oil

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Provided by Rozanne Gold

Categories Wok Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Peanut Tofu Spinach Bell Pepper Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Spicy Thai Tofu with Red Bell Peppers and Peanuts image

Steps:

Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

Ingredients

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

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Oct 18, 2019 Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the …
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4.9/5 (7)
Total Time 42 mins
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Calories 270 per serving

Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.

Spicy Thai Tofu Curry Recipes

SPICY THAI TOFU CURRY

Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.

THAI CURRY TOFU

Curried tofu made with coconut milk.

THAI SPICED TOFU

Make and share this Thai Spiced Tofu recipe from Food.com.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

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