Peanut Red Curry Tofu

This was absolutely delicious! Used 3 tbs curry paste and 500 grams of tofu that I baked in the oven for 30 mins.

Noting this is a broth based rather than coconut based curry. Delicious nevertheless

It was perfect. Like a restaurant

It was good, my mom apptoved of it and she doesnt like tofu. A mistake I did was using chinese soy sauce though, it gave a weird aftertaste n i'll use japanese next time.

A tasty red curry. Next time I may try replacing some of the liquid with coconut milk to make it creamy, but honestly also great as written.

Only add 3 tablespoons of curry paste

This is one of my all time fave dinners to cook. It's divine! I'm obsessed with it. I don't add sugar because I don't think it needs it. I just add my own veg and Quorn instead of the tofu.

So yummy! Loved by the whole family.

Absolutely delicious. I was really happy with it and will add this into my go to recipes. Not difficult either, just quite a few ingredients but well worth it.

Amazing!!!!!!! One of my favorite things I’ve ever made

Very tasty Made it without the chili sauce and it was very spicy

Great flavours!

I baked the tofu in the over but there's followed the recipe. Easy enough for a weeknight meal. Paired it with basmati rice.

This was delicious! I will definitely add it to our regular dinner rotations. - used extra firm tofu and no cornstarch - used 1 tsp curry paste and omitted the chili garlic sauce to keep it kid friendly (we added it to our own portions after serving).

Great recipe! I omitted the cornstarch and used extra firm tofu, it took about 10-15 minutes to get my tofu to a nice brown. I used 3 tablespoons of the Red Curry paste and it gave the dish nice heat. Next time I would add more spinach but, other than that, love the recipe as-is.

Added some sugar snap at the onion and red pepper stage and served with brown rice and a sweetheart cabbage and lime juice salad. Really delicious flavour. Quite different to a typical Thai red curry due to the addition of peanut butter and absence of coconut milk.

Skip the cornstarch!! If you get the very dense high protein tofu you can brown it without the cornstarch. All the cornstarch did was cause tofu to stick and break. You can likely avoid that by using lots of oil…but no one needs that! Oh, and don’t be shy with the spinach. I put in 4 cups.

Used Massaman instead and was extremely good! Also made a side batch for the kids without the chilli and that went down well too.

Husbbd

It's not the best tofu dish that I've had, but it was really good. Definitely don't skip the lime. For leftovers, I recommend storing the tofu and the curry separately, and only mixing them together while re-heating.

Delicious! I reduced the sauce too much - my pan was too hot. Still delicious. Lime is a must.

I've made this twice now, and we love it! You don't have to be precise or use all the same ingredients and it will still turn out great. The lime really makes it, so don't skip that.

I used green curry paste as it's what I already had opened in the fridge. This made 3 adult servings not 4. We enjoyed the tofu texture - used extra firm. Topped with dry roasted peanuts before serving and the light crunch complemented it. Flavors were delicious. Served with jasmine rice and stir fried green beans.

I love a curry! Very easy and tasty. Will definitely be adding this into the dinner rotation

Had no bell pepper so used onion, courgette, mushroom, and spinach and air fried the tofu. Served with brown rice. Very lovely, quick and easy to make, will have again ☺️

REALLY GOOD! I've never had a red curry dish before, I want sure what to expect. For the sake of not knowing, I erred of the side of caution with the heat. It was delicious! Nice blend of flavors and open to options. Big thumbs up from hubby. Made enough for leftovers... should have made more. 😄

Absolutely loved this! I did add extra garlic chili sauce to give it more kick, but this is definitely something I will be making again soon.

Absolutely divine! I did end up making this two ways. 1. With vegetable stock as instructed and the other with coconut cream! They were both PERFECT! My only note is to double or triple up on the sauce ingredients. I like my curry saucey and when you follow the amounts in the instructions for a serving of 4, in didn’t seam to yield enough sauce. But, it’s fine because it’s SO EASY and it allowed me to play around with it! 😉