Red Curry Stir Fry

This Red Curry Stir Fry is loaded with vegetables and tofu and tossed with a simple red curry coconut sauce. Quick and nourishing, you can have this easy vegan stir fry on the table in under 30 minutes.

Course Main Course

Cuisine Thai

Diet Gluten Free, Vegan, Vegetarian

Keyword Easy Vegan Stir Fry, Red Curry Stir Fry

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 343kcal

Author Katie Trant

Ingredients

1 tablespoon olive oil or neutral flavoured oil
400 gram firm tofu
1 small red onion diced
1 large carrot sliced into coins
1 bunch broccoli broken into florets
½ head cauliflower broken into florets
1 medium zucchini diced
1 cup sugar snap peas chopped
14 ounces baby corn drained and diced
14 ounces full-fat coconut milk
2 tablespoons red curry paste or more to taste
1 tablespoon honey or other liquid sweetener
1 bunch cilantro
1 Thai red chile

Instructions

Heat the oil in a large (large!) heavy-bottomed skillet over medium-high heat.
1 tablespoon olive oil
Place the entire block of tofu in the middle of the pan, moving it around to ensure it's well covered in oil. Sear for about 5 minutes on each of the largest sides, until crisp and golden. Remove the tofu from the pan onto a plate lined with a paper towel.
400 gram firm tofu
In a small bowl whisk the red curry paste together with a few tablespoons of the coconut milk and the honey. Add the remaining coconut milk and whisk to combine well.
14 ounces full-fat coconut milk , 2 tablespoons red curry paste, 1 tablespoon honey
Add the diced red onion to the same pan that you used to sear the tofu, adding a bit more oil if needed. Stir-fry until the onion is just translucent.
1 small red onion
Add the carrot coins, cauliflower, and broccoli florets, continue to fry, stirring frequently (they call it stir-fry for a reason!) for 3-5 minutes.
1 large carrot, 1 bunch broccoli, ½ head cauliflower
Add the diced zucchini, sugar snap peas, and baby corn, and continue to stir-fry for another 5 minutes. At this point the vegetables should be brightly coloured, golden in some places, and cooked but still crisp.
1 medium zucchini, 1 cup sugar snap peas, 14 ounces baby corn
Cube the seared block of tofu, and toss it into the stir-fry with the vegetables.
Add the coconut sauce and stir well - be careful, your pan may be VERY full at this point - continuing to cook for another 2-3 minutes, until everything is heated through and the sauce is bubbling.
Season with a sprinkle of salt and a good squeeze of lime juice. Taste, and adjust the seasonings if necessary.
Serve hot, spooned over bowls of brown rice. Garnish with cilantro and chili slices.
1 bunch cilantro, 1 Thai red chile

Notes

Nutrition values are an estimate only
This recipe involves a lot of chopping, but it goes fast! If you do the chopping in advance as part of your weekly meal prep it'll go even faster, but even without prepping in advance this recipe comes together super fast. And seriously, those packets of pre-chopped veggies are awesome!
Feel free to mix and match the vegetables according to your preferences.
Leftover stir-fry will keep for 2-3 days in the fridge. The vegetables are never quite as crisp as when they're fresh out of the wok, but they do reheat well in the microwave.

Nutrition