Thai Style Tofu in Red Curry Sauce

Thai Style Tofu in Red Curry Sauce SALES IMAGE Image by: Thai Style Tofu in Red Curry Sauce SALES IMAGE Author: Canadian Living

Made with Japanese eggplant and fresh peppers, this popular fragrant curry dish can be made anywhere from mild to red-hot (just adjust the red curry paste to your liking). Every bite is full of flavour, especially since tofu readily absorbs the sauce it's cooked with.

  • Portion size 6 servings
  • Credits : Sunrise Soya Foods


  • 2 tablespoons vegetable oil
  • 1 tablespoon shallots or onion chopped
  • 1 pkg (350 g) Sunrise Extra Firm Tofu cut into 1" cubes
  • 1 Japanese eggplant, cut into 2" long narrow strips
  • 2 tablespoons red curry paste
  • 2 teaspoons fresh ginger minced
  • 1 400 ml coconut milk
  • 2 tablespoons fish sauce
  • 1/2 tablespoon brown sugar
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 4 lime zest
  • 8-10 basil leaves coarsely chopped


Heat a large heavy skillet or Dutch oven over medium-high heat until hot. Add oil, shallots, tofu and eggplant. Stir-fry until eggplant is tender.

Add curry paste, ginger and coconut milk. Stir and bring to a boil for 1 minute.

Add fish sauce and sugar. Stir until sugar dissolves.

Add peppers and kaffir lime leaves (or lime zest). Toss gently, lower heat and allow to simmer for 5 minutes.

Add basil leaves and cook until basil leaves begin to wilt. Serve immediately with steamed rice or cooked rice noodles.

Nutritional facts Per serving: about

  • Sodium 520 mg
  • Sugars 6 g
  • Protein 12 g
  • Calories 310.0
  • Saturated fat 13 g
  • Total carbohydrate 16 g


  • Iron 35.0
  • Calcium 15.0
  • Vitamin A 8.0
  • Vitamin C 110.0
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Thai Style Tofu in Red Curry Sauce