Thai Red Curry Stir-Fried Tofu with Broccoli & Cashews
Pan-fried tofu and stir-fried broccoli with red curry paste and coconut milk, finished with fish sauce, lime juice, and palm sugar.
- 280 g firm tofu
- 250 g broccoli florets
- 30 g red curry paste
- 200 ml coconut milk
- 150 g red bell pepper
- 50 g roasted cashew nuts
- 2 tsp fish sauce
- 20 ml lime juice
- 8 g palm sugar
- 3 tbsp vegetable oil
- 10 g fresh Thai basil
- 2 whole garlic cloves
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Press tofu between kitchen paper for 5 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Step 2: Heat 30ml vegetable oil in a large wok or frying pan over high heat until shimmering. Working in batches, pan-fry tofu cubes for 3–4 minutes per side until golden and crispy on all edges. Transfer to a plate.
- Step 3
Step 3: Add remaining 15ml oil to the wok. Add minced garlic and red curry paste, stirring constantly for 1–2 minutes until fragrant and oil separates from the paste.
- Step 4
Step 4: Pour in coconut milk slowly, stirring to combine with the curry paste. Simmer for 2 minutes.
- Step 5
Step 5: Add broccoli florets and sliced red bell pepper to the wok. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
- Step 6
Step 6: Return tofu to the wok. Add fish sauce, lime juice, and palm sugar. Toss gently for 2 minutes until everything is coated and heated through.
- Step 7
Step 7: Taste and adjust seasoning with additional fish sauce or lime juice as needed. Stir in roasted cashews and tear in fresh Thai basil.
- Step 8
Step 8: Transfer to serving bowls and serve immediately with jasmine rice on the side.
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