Crispy Tofu Thai Red Curry

This Crispy Tofu Thai Red Curry recipe is packed full of delicious vegetables and baked Tofu, and best of all it is easy and simple to make and can be on your dinner table in 30 minutes.

Crispy Tofu Thai Red Vegetable Curry

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This Crispy Tofu Thai Red Curry recipe is packed full of delicious vegetables and baked Tofu, and best of all it is easy and simple to make and can be on your dinner table in 30 minutes.

I’ve always loved Thai Red Curry and I have been eating it for years now. However, it is something I don’t eat out at Thai restaurants because I’m very mindful of the ingredients used in their recipes, as traditionally shrimp paste can be found in the Red Curry paste and fish sauce is a staple ingredient and is also often added. Although, there is a Thai restaurant local to me that is also mindful of Vegans and Vegetarians and will ask if you have any dietary requirements (I love places like this)

I don’t very often use supermarket pastes but that is what makes this recipe so easy and quick and perfect for a weeknight meal that can be on your table within 30 minutes. When buying the paste though, be sure to make sure you look for a paste that is suitable for a Vegetarian/Vegan so it contains no fish. I find this is quite easy to find in my local supermarket, but alternatively, you could make your own if you have time, and I will try making my own one day!

Red Curry Paste gets its vibrant red colour from the dried red chillies used as one of the main ingredients, hence this Red Curry can be quite a hot one, so if you’re not into a little bit of heat, then perhaps a Green Curry is more for you. But I love a little bit of heat in my food so Red Curry Paste is something I always have to hand as I often use it for other recipes such as to add a little heat to my Peanut Sauce or to use as a marinate with some maple syrup for a spicy sweet marinade.

The base of this Crispy Tofu Thai Red Curry is of course the Red Curry Paste (store-bought or homemade), along with the coconut milk to give it a rich creaminess or you can use half coconut milk and half water for a less creamy curry. I also add a few lemongrass sticks to the curry broth to add a little extra flavour, which is removed at the end of the cooking process, at which time I stir through a little soy sauce, lime juice and sugar to balance the flavours nicely.


My favourite vegetables to add to my Thai Red Curry are peppers, sweet-potatoes, aubergine, courgette and babycorn, but feel free to add whatever vegetables you prefer, such as butternut squash, pumpkin, mangetout, green beans etc. Whilst your Curry is cooking on the stovetop, this is the perfect time to make sure your Tofu is cooking in the oven to get nice and crisp, which should take approximately 30 minutes. Make sure you use an Organic Firm Tofu so that it can be coated in the batter, rolled in the breadcrumbs, and baked until golden. Meanwhile, cook some wholewheat noodles according to packet instructions, approximately 10 minutes to cook.

Crispy Tofu Thai Red Vegetable Curry

Once your Vegetables are tender in the curry broth, your Tofu is crispy and golden and your noodles are soft and cooked through, you can now plate up your dish by layering your noodles, adding your vegetable curry broth and then top with your Crispy Tofu, and you’re good to go!

If you love Tofu, then give some of my other recipes a try:

BBQ Tofu Nuggets

Vegetable and Tofu Satay Skewers

Sticky Lemon Stir-Fry with Crispy Cauliflower and Tofu

Sticky Orange Crispy Tofu

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Crispy Tofu Thai Red Curry
Recipe Type: Main, Vegan
Cuisine: Thai, Curry
Prep time:
Cook time:
Total time:
Serves: Serves 4
  • Crispy Tofu
  • 400g firm tofu, pressed, drained and cubed
  • ½ cup wholemeal flour
  • ½ cup unsweetened almond milk
  • 1 cup panko breadcrumbs or 1 cup gluten-free corn flakes, blitzed to crumbs
  • Thai Curry
  • 1 tbsp sesame oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tsp garlic/ginger paste
  • 2 tbsp Thai red curry paste
  • 2 sticks lemon grass
  • 1 can coconut milk (and stock if necessary)
  • 2 sweet potaotes, peeled, cubed and par-boiled
  • 1 courgette, cubed
  • 1 aubergine, cubed
  • 1 packet babycorn, pieces halved
  • 1 tsp soy sauce
  • 1/2 tsp coconut sugar
  • 1 tbsp lime juice
  • few sprigs fresh coriander leaves
  • 4 crests wholemeal noodles
  1. Pre-heat oven to 375F/190C/Gas Mark 5. Line a large baking tray with parchment paper and set aside.
  2. Firstly, create a batter mixture by mixing together flour and milk. Also have a bowl of panko breadcrumbs or a bowl of corn flake crumbs ready for dipping and one by one dip the tofu chunks into the batter, shake off any excess and then dip in the panko and shake off any excess crumbs.
  3. Repeat this process until all pieces have been used. Place them on a lined baking tray and bake for approx. 30 minutes or until browned and crispy. (or alternatively, shallow fry them and remove each piece once browned to a paper towel)
  4. Meanwhile, make your curry by heating oil in a pan over a medium heat, then add the onion and pepper and sauté until softened, then add ginger and garlic paste for another minute. Then add the curry paste for a minute to combine in the vegetables. Then add the lemongrass and stir in coconut milk (and stock) and bring to boil.
  5. Reduce the broth to a simmer, then add the vegetables and cook on a simmering heat for 10-15 minutes, until the vegetables are tender.
  6. Whilst the vegetables are cooking, place another large saucepan on to boil and add the wholemeal noodles and cook according to packet insturctions, usually cook for a few minutes in simmering water. Drain and set aside.
  7. Lastly, finish off the curry by adding the soy sauce, lime juice and sugar, to season. Remove from the heat and top with the coriander. Set aside.
  8. Remove the browned tofu pieces from the oven (if not frying) and then plate up your curry, starting with a crest of noodles, topped with a few spoonfuls of the curry, and then finished off with a few pieces of crispy tofu.


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