The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy Thai Red Tofu Curry with Brown Rice
A plant-based twist on a Thai favourite. Simply sizzle protein-rich tofu until golden and crispy. Then simmer in a fragrant curry bursting with aromatics and vibrant veggies. Brown basmati rice soaks up all that flavour. Even better? One serving contains 1/3 of your daily fibre!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 pak choi
- 80g creamed coconut
- 2 shallot
- 160g mangetout
- 160g baby corn
- 1 unwaxed lime
Nutritional Information
Calories: 625
Protein: 32g
Carbs: 48g
Fat: 33g
Easy Thai Red Tofu Curry with Brown Rice
A plant-based twist on a Thai favourite. Simply sizzle protein-rich tofu until golden and crispy. Then simmer in a fragrant curry bursting with aromatics and vibrant veggies. Brown basmati rice soaks up all that flavour. Even better? One serving contains 1/3 of your daily fibre!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a large saucepan & a measuring jug
Golden tofu
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden
Meanwhile, do the prep
- Dissolve the stock and the creamed coconut in the jug with 400ml boiling water
- Finely slice the shallots. Halve the baby corn lengthways. Trim the pak choi and cut into bite-sized pieces. Halve the lime
Soften the veg
- When the tofu is golden, add 1 tbsp of the Thai curry paste to the pan, cook for 1 min, then transfer to the large bowl
- Lower the pan to medium-high heat and add another 1/2 tbsp oil. Add the shallot and baby corn and cook for 3-4 mins, until the veg is soft and golden
Build the dish
- Add the ginger & garlic paste and remaining curry paste to the pan and cook for 2 mins, then pour in the stock mixture
- Boil for 2 mins, then stir in the pak choi and mangetout
- Return the tofu to the pan and simmer for a further 8 mins, until the sauce has thickened and the veg is soft. Squeeze in the juice from half the lime, then season with salt and pepper
Heat up the rice & plate up
- Heat the large saucepan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water and cook for 2-3 mins, until the rice is piping hot. Season with salt
- Serve the tofu curry into bowls with the rice alongside. Garnish with the remaining lime, cut into wedges
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