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.
Fragrant Tofu Thai Red Curry
Protein-rich tofu is the star of this Thai red curry. Our fragrant spice paste simmers away with fresh ginger and coconut to create a creamy, luscious sauce. Just add baby sweetcorn and green beans for veggies!
5 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 160g baby corn
- 240g green beans
- 4cm fresh ginger
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 onion
- 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.)
- 1 handful of fresh coriander
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 568
Protein: 25g
Carbs: 56g
Fat: 26g
Fragrant Tofu Thai Red Curry
Protein-rich tofu is the star of this Thai red curry. Our fragrant spice paste simmers away with fresh ginger and coconut to create a creamy, luscious sauce. Just add baby sweetcorn and green beans for veggies!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a grater, a measuring jug & a sieve
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely dice the onion. Halve the baby corn lengthways. Trim and cut the green beans into 2cm pieces. Finely grate the ginger
Fry the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Remove from the pan and set aside
Combine the flavours
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened
- Add the curry paste, ginger, baby corn, green beans, coconut milk, stock powder and 100ml water
- Cook for 4-6 mins, until the veg is cooked and the curry sauce has thickened. Stir the tofu through the curry. Season with salt and pepper
Plate up
- Roughly chop the coriander and stir half into the curry
- Serve the curry into bowls, with the rice alongside. Scatter over the remaining coriander
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