RECIPES BY Rhiannon Lambert

Tofu Red Thai Curry

  • 40 minutes
  • 2-3
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Essential ingredients

200g extra-firm tofu
Olive oil
1 white onion, small dice
2 large garlic cloves, crushed
1-inch piece ginger, peeled and grated
1 courgette, chopped into bite-size pieces
1 red pepper, chopped into bite-size pieces
1 large carrot, chopped into bite-size pieces
2 tbsp red Thai curry paste
1 tin (400ml) coconut milk
1 tbsp tamari soy sauce
To serve: fresh lime, brown rice, chilli flakes, coriander


  1. Preheat the oven to 160Fan/180*C and line a tray with parchment paper. Chop the tofu into bite-sized cubes and bake for 20 minutes until golden and crisp.
  2. Heat 2 tbsp olive oil in a large frying or saucepan. Add the onion, garlic and ginger and sauté for 5-10 minutes until soft and translucent. Add in the courgette, red pepper and carrot and fry for another 5 minutes.
  3. Add in the red curry paste, stir around and pour in the coconut milk. Simmer for 10 minutes, until the carrots are tender.
  4. Before serving, stir through the tamari soy sauce and a squeeze of lime juice.
  5. Serve with cooked brown rice, a wedge of lime and chilli flakes.