Made with Mettā: Tofu Red Curry
Warm, colorful, and deeply satisfying, this tofu red curry brings together crisp-tender vegetables, baked tofu, coconut milk, lime, and red curry paste for a meal that is both nourishing and full of flavor.
The recipe layers ginger and garlic with onions, bell peppers, green beans, carrots, cauliflower, and cabbage, then brings everything together in a creamy coconut curry sauce. Baking the tofu separately gives it a little color and texture before it joins the vegetables, while lime juice adds brightness to balance the richness of the coconut milk.
Serve it with basmati or brown rice for a comforting meal from Chef Zack and the BCBS kitchen.
Tofu Red Curry
Serves 4–6
Ingredients
- Vegetable oil, for sautéing
- 2 tablespoons grated ginger
- 1 teaspoon crushed garlic
- 1 medium onion, cut into 1 1/2-inch pieces
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- About 3 cups green beans, sliced diagonally into 2-inch pieces
- About 1 cup chopped cabbage
- 2 medium carrots, thinly sliced on the diagonal
- About 2 cups cauliflower florets
- 1 pound tofu, cut into 1-inch cubes
- 2 tablespoons tamari, divided
- 1 1/2 teaspoons red curry paste, plus more to taste
- 1 1/8 cups coconut milk
- 1/2 cup vegetable broth or water, plus more as needed
- Salt, to taste
- Black pepper, to taste
- A small handful of fresh basil leaves, optional
- 2 tablespoons lime juice
Directions
1. Heat a couple of tablespoons of oil in a wok or large pan. Sauté the ginger and garlic over medium heat for a few minutes.
2. Add the onion and bell peppers and sauté until just barely tender. The peppers should remain brightly colored. Transfer to a bowl and set aside. You can also steam them instead.
3. Lightly steam the green beans, carrots, cauliflower, and cabbage until crisp-tender, taking care not to overcook them.
4. Drain the tofu well and pat it dry. Toss with 1 tablespoon tamari and a little oil. Bake at 425°F for 20–25 minutes, turning once halfway through, until lightly browned.
5. In a large pot, heat a little oil. Add the red curry paste and sauté for about 1 minute.
6. Add the coconut milk, remaining 1 tablespoon tamari, lime juice, and 1/2 cup vegetable broth or water. Cook until the sauce bubbles and reduces slightly. Add more broth or water if needed. Season with salt and black pepper to taste. Add more curry paste for a stronger curry flavor.
7. Add the vegetables and tofu to the sauce and gently toss to combine. Sprinkle with basil leaves, if using.
8. If needed, cover and keep warm in a 250–275°F oven until ready to serve.
Serving Suggestions
Serve the curry over basmati or brown rice. The creamy coconut sauce, bright lime, vegetables, and baked tofu make it a satisfying meal on its own, while the rice is perfect for soaking up the sauce.
Dietary Notes
This recipe is vegan and can be gluten-free if you use gluten-free tamari.
