Today’s vegan friendly recipe of Thai tofu stir fry with assorted veggies will not only delight the vegans or vegetarians but will please the meat lovers too!
Tofu is becoming more popular with every passing day and it rightfully deserves the love it’s getting off late. Hence today I bring to you another easy and tasty tofu recipe – Thai tofu stir fry with fabulous Thai flavors which is one of my go-to recipes on busy weeknights as it is literally ready under 30! I am getting fond of tofu the more I am exploring different recipes with it. I like the light firm version of it as it adds a lot of texture and little easier to work with especially when you are making a tofu stir fry. Last time when I made the hot & crispy tofu, it became an instant favorite of everyone at home! My husband insisted many a times to make that again but I wanted to do something new simply because I haven’t yet experimented enough with tofu as it is a fairly new entrant into our kitchen.
Today’s recipe of Thai tofu stir fry is extra special thanks to its amazing Thai flavors which is imparted from the traditional Thai massaman curry paste which is another real gem of Thai cuisine. This curry paste has a very strong yet pleasing flavor which perfectly complements the somewhat bland tofu and makes an amazing tofu stir fry dish with any choice of veggies. I used red, yellow and green pepper in mine but you are free to use any veggie you like. I like the array of colors that these assorted bell peppers add to this tofu stir fry – it makes the dish a total mood booster as well as power packed with nutrition!
To make my Thai tofu stir fry weeknight friendly, I used the store-bought massaman curry paste which you will find in the Oriental/Asian section of your supermarket. Making massaman curry paste from scratch at home is totally possible but may be a little time consuming; hence I parked it for my next recipe. My Thai tofu stir fry is not exactly a Thai curry because I used the massaman curry paste just to lend a beautiful and traditional Thai flavor to my tofu stir fry dish and not to make a Thai curry which is why I didn’t use any coconut milk as well. You can easily tweak this recipe to make a traditional Thai massaman curry with vegetables by adding coconut milk along with half a cup of water and bringing everything to boil until you reach your desired consistency. Enjoy this Thai flavored veggie and tofu stir fry and perk up your regular weeknight meal into an extravagant one! Enjoy!
- Tofu – 200 gms
- Red capsicum – 1, medium
- Yellow capsicum – 1, medium
- Green capsicum – 1, medium
- Thai massaman curry paste – 2 tbsp
- Oil – 1 tbsp
- Salt – if required
- Sugar – if required
- Cut the tofu into 1 cm cubes. Boil water in a sauce pan and add the tofu cubes into it. Boil the tofu on low heat for 5 minutes. Drain and set aside.
- Cut the capsicums into small bite sized pieces. You can also cut them into long strips if you want to give them a different look.
- Heat oil in a wok [Chinese wok is best suited for any stir-fry and comes quite cheap also].
- Add the capsicums and fry on medium-high heat for 5 to 8 minutes. Capsicums take very less time to cook, so keep an eye on it and stir them continuously.
- Now move the capsicums to one side of the pan and add the Thai massaman curry paste in the center of the wok. Add a splash of water and stir well to dilute the curry paste.
- Now bring the capsicums into the center and stir to coat them with the curry paste.
- Add the drained tofu cubes. Do a taste-check at this point; especially if you are using ready-made paste as they already contain salt and sugar. Add more sugar and salt as per your taste if required. Thai curry pastes are little sour in tastes, so I generally add a teaspoon of sugar as it suits my taste.
- Stir-fry all the ingredients and if they start sticking to the wok, add another splash of water and continue to sauté n medium to high heat till all the moisture disappears but the veggies and tofu don’t stick to the wok.
- Remove from flame and serve the Thai tofu stir fry with rice garnished with freshly chopped cilantro.