Red Curry Tofu with Fall Vegetables

Photo: Annabelle Breakey; Styling: Randy Mon

Red curry paste--a flavorful mix of chiles, lemongrass, ground shrimp, and more--is one of the great creations of the Thai kitchen. And it's available in jars, making it possible to cook this complex-tasting dish in just a half-hour.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 69%
  • Protein: 13g
  • Fat: 29g
  • Saturated fat: 20g
  • Carbohydrate: 24g
  • Fiber: 4.2g
  • Sodium: 830mg
  • Cholesterol: 0.0mg


  • 1 pkg. (about 14 oz.) firm tofu, drained
  • 1 tablespoon vegetable oil
  • 1 teaspoon brown sugar or demerara sugar
  • 1/2 cup thinly sliced shallot
  • 1 can (14 oz.) coconut milk, divided
  • 1 to 2 tbsp. Thai red curry paste*, such as Mae Ploy brand
  • 6 kaffir lime (also called makrut or wild lime) leaves* or 2 tsp. lime zest
  • 1 red bell pepper, thinly sliced
  • 8 ounces peeled butternut squash chunks
  • 3 heads baby bok choy (about 12 oz. total), leaves separated
  • 1 tablespoon Thai or Vietnamese fish sauce*
  • 2 tablespoons lime juice
  • 1 teaspoon tapioca flour* or cornstarch
  • 1/4 cup cilantro leaves
  • Steamed rice


  1. 1. Wrap tofu in a towel, place a cutting board and a few cans or other weights on top, and weight 10 minutes to squeeze out excess water. Cut tofu into thick strips.
  2. 2. Heat oil in a large nonstick frying pan over medium-high heat. Add tofu and sprinkle with brown sugar. Cook, stirring occasionally, until tofu begins to brown, 3 minutes. Add shallot and cook until tofu and shallot are browned, about 3 minutes more. Transfer to a bowl.
  3. 3. Reserve 1/4 cup coconut milk; add the rest to pan, along with curry paste, lime leaves, bell pepper, and squash. Stir to combine. Cover and bring to a boil, then reduce heat to a simmer. Cook until squash is tender, about 10 minutes.
  4. 4. Add bok choy, cover loosely, and cook until bok choy is crisp-tender, 3 minutes. In a small bowl, whisk together reserved 1/4 cup coconut milk, the fish sauce, lime juice, and tapioca flour. Stir into pan, then add tofu-shallot mixture; simmer until thickened, about 2 minutes. Sprinkle with cilantro and serve over rice.
  5. *Find curry paste, fish sauce, and tapioca powder in the Asian-food aisle of well-stocked grocery stores; find lime leaves in the produce section.
  6. Note: Nutritional analysis is per serving without rice.
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