Red Curry with Tofu and Vegetables

by Pia Haugseth
30 min
Red Curry with Tofu and Vegetables
When you're most longing for warm climates, it's always a good idea to cook yourself a delicious Thai meal - red curry is always a winner. Check the fridge any leftovers when you make this, and don't be afraid to add more vegetables or meat that need to be eaten.


  • 120 g tofu
  • 2 tbsp neutral oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tbsp red curry paste
  • 1 x shallots
  • 1 clove garlic
  • 2 1/2 dl water
  • 1/2 x vegetable bouillon
  • 1 x carrots
  • 1/4 x red pepper
  • 1/4 x cauliflower
  • 2 1/2 dl coconut milk
  • 1 x spring onion
  • 1 handful cashews
  • 1/2 x lime


  1. Open the package of tofu and dry it with a clean kitchen towel or kitchen paper. Dice it into cubes.
  2. Make a marinade of neutral oil, soy sauce, rice vinegar, honey and 0.5 tsp red curry paste per serving. Put the tofu pieces in and cover all the pieces with marinade. Set aside.
  3. Chop shallots and garlic. Fry in a pan with olive oil until soft. Add water and vegetable bouillon and let it simmer until the cube has dissolved.
  4. Divide the carrot and pepper into sticks and the cauliflower into small florets. Add them to the pot and bring to a boil. Add the rest of the red curry paste and coconut milk. Let this simmer for 3 minutes.
  5. Heat some coconut oil or neutral oil to a frying pan. Place in the tofu pieces and fry them golden on all sides. You can add the marinade to the pot. Add the sliced spring onion and let it soak for 1 minute. Mix in the tofu and serve immediately.
  6. Top it off with cashew nuts and lime juice.