Thai Tofu Stir Fry with Veggies
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • 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
  1. 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.
  2. 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.
  3. Heat oil in a wok [Chinese wok is best suited for any stir-fry and comes quite cheap also].
  4. 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.
  5. 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.
  6. Now bring the capsicums into the center and stir to coat them with the curry paste.
  7. 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.
  8. 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.
  9. Remove from flame and serve the Thai tofu stir fry with rice garnished with freshly chopped cilantro.
Recipe by Flavor Quotient at