Thai Red Curry Tofu is a creamy, flavorful and simple weeknight dinner. Ready in about 30 minutes, it captures the comforting taste of Thai takeout but is easy to prepare at home.
I enjoy curries of all kinds and red Thai curry is one I make most often at home because it’s straightforward and adaptable. If you’ve never made Thai curry yourself, this recipe is an excellent place to start — it’s one of the easiest curry dishes to pull together.
How do you make Thai Red Curry Tofu?
The key to a really satisfying Thai red curry tofu is baking the tofu first. Use extra-firm tofu: cut it into bite-sized cubes, pat them dry to remove excess moisture, and bake at 400°F (about 200°C) for 20–25 minutes, turning once halfway. Baking reduces moisture, firms up the exterior and gives the cubes a meatier texture so they hold up well in the sauce.
While the tofu bakes, prepare the curry sauce. Start by sautéing diced onion in oil, then add minced ginger, crushed garlic and red curry paste. Cooking the paste briefly with the aromatics helps release the essential flavors before you add the coconut milk.
Pour in the coconut milk and tamari (or soy sauce) and bring the mixture to a boil. Lower the heat and simmer for about 5 minutes, until the sauce begins to thicken. When the tofu is browned, add it to the sauce along with chopped Swiss chard. Fold the greens and tofu into the sauce just until the chard wilts.
A note about Thai red curry pastes
Different brands of red curry paste vary widely in saltiness and heat. This recipe was developed using a milder, sweeter paste that keeps the dish family-friendly; you can always add fresh chilies, chili flakes or a spoonful of sambal oelek to individual servings if you want more heat.
If you follow a vegan diet, check the ingredient list on store-bought curry pastes—some contain shrimp paste. The paste used for this recipe is vegan, but labels do vary by brand.
What vegetables to put in Thai red curry tofu
This curry is flexible — you can add many different vegetables. Leafy greens like Swiss chard are ideal because they wilt quickly and blend into the sauce without increasing cooking time. If you choose denser vegetables (e.g., bell peppers, carrots, broccoli), cook them in the sauce first so they become tender before adding the baked tofu.
Dietary considerations
This Thai Red Curry Tofu suits several diets:
- Vegan and vegetarian (for vegans, verify your curry paste does not contain shrimp paste)
- Clean eating
- Gluten-free and dairy-free (use tamari or gluten-free soy sauce if needed)
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Thai Red Curry Tofu
A quick red Thai curry with baked tofu and Swiss chard — bright, savory and ready in about 30 minutes.
5 mins
25 mins
30 mins
Ingredients:
- 8 ounces extra firm tofu
- 1 cup basmati rice
- 2 Tablespoons red curry paste
- ½ onion – diced
- 1 clove garlic – crushed
- 1 Tablespoon minced fresh ginger
- 1 can coconut milk
- 1 Tablespoon tamari – or soya sauce
- 5 ounces Swiss chard – about 5 large leaves
- cilantro for garnish
Instructions
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Heat your oven to 400°F (200°C).
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Cook the rice according to package directions. An electric pressure cooker or rice cooker works well.
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Cut the tofu into bite-sized cubes, place on parchment on a baking sheet with space between pieces, and bake 20–25 minutes until edges begin to brown.
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Heat 1 tablespoon oil in a large wok or pot over medium-high. Add the diced onion and sauté 3–4 minutes.
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Add the garlic, ginger and red curry paste to the onion and sauté 2–3 more minutes to release the flavors.
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Stir in the coconut milk and tamari, bring to a boil, then reduce heat and simmer until the sauce thickens slightly.
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Add the baked tofu and chopped Swiss chard to the sauce. Fold gently until the chard is just wilted and the tofu is heated through.
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Serve over rice, garnished with cilantro and optional chopped chilies for extra heat.
Nutrition
Carbohydrates: 60 g
Protein: 15 g
Fat: 31 g
Saturated Fat: 26 g
Sodium: 505 mg
Potassium: 711 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 4465 IU
Vitamin C: 18 mg
Calcium: 110 mg
Iron: 7 mg
*Nutritional information is provided by online tools and may not be 100% accurate.
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