Thai Curry Tofu Recipe
By Noble Veggies
🔪Prep Time: 10 mins
½ package rice vermicelli
1 tablespoon of coconut oil
1 onion chopped
Pinch of salt more to taste
1 tablespoon fresh ginger finely chopped
2 cloves garlic squeezed or minced
1 red bell pepper cut into thin strips 2 inches long
1 ½ cups broccoli florets
2 tablespoons Thai red curry paste *
1 can (14 ounce) full fat coconut milk
½ cup of water
1 teaspoon maple syrup
1 tablespoon tamari
2 teaspoons rice vinegar
14 ounce extra firm tofu
¼ cup tamari sauce
1 tsp garlic powder
3 tbsp nutritional yeast you can also use breadcrumbs
1Place the vermicelli in a large bowl. Add boiling water to the vermicelli and leave for 30 minutes to 1 hour
2Heat a wok or large, deep-sided skillet over medium heat. When hot, add the oil. Add the onion and a pinch of salt and cook, stirring often, until the onion is softened and becomes translucent, about 5 minutes.
3Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
4Add the peppers and the broccoli florets. Cook until peppers are tender, 3 to 5 minutes more, stirring occasionally.
5Then add the curry paste and cook, stirring often, for 2 minutes.
6Add the coconut milk, water, maple syrup and stir to combine. Bring the mixture to a boil over medium heat. Reduce heat and cook for 8-10 minutes, stirring occasionally.
7Remove the wok from the heat and season with tamari and rice vinegar. Add salt to taste.
8First preheat the oven to 425F. Drain the liquid from the tofu and "squeeze" the extra liquid by wrapping it in a clean tea towel or using a tofu press. Try to dry it as much as possible!
9Cut the tofu into equal cubes.
10Add the cubed tofu to a large bowl and toss gently with the Tamari, until evenly coated. Add the garlic powder and nutritional yeast, then mix gently until coated.
11Transfer the cubes to a baking sheet covered with a silicone mat, leaving a space between the cubes. Bake on the top rack of the oven for 20 minutes, then gently flip the cubes. Bake for another 20 to 30 minutes.
12Divide the vermicelli, curry and crispy tofu between bowls and garnish with chopped cilantro and lime slices.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.