Pan-Fried Tofu With Red Curry Paste

Name: Pan-Fried Tofu With Red Curry Paste
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound extra-firm tofu; 2 tablespoons canola oil; 2 tablespoons store-bought or homemade Red Curry Paste; 4 small baby green eggplants (each roughly the size of a golf ball), stemmed and quartered (see Tip); 1 medium red or white potato, peeled and cut into 1-inch cubes; 1 small red bell pepper, stemmed, halved, seeded and cut into 1-inch cubes; 1/2 cup sliced bamboo shoots (drained if using canned); 1 (14-ounce) can unsweetened coconut milk; 2 tablespoons fish sauce or soy sauce; 2 tablespoons finely chopped fresh Thai or sweet basil (see Tip); 3 cups cooked jasmine rice (from about 1 cup uncooked rice)

Recipe from Raghavan Iyer

Adapted by Kim Severson

Pan-Fried Tofu With Red Curry Paste — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Total Time: 25 minutes
Rating: 4(504)
Notes: Read community notes

Raghavan Iyer says Thailand is the only country outside of India that worships curries with as much devotion. In the way Indian cooks use a blend of herbs and spices, Thai cooks use an array of curry pastes to create regional curries. He created three for his 2023 book “On the Curry Trail: Chasing the Flavor That Seduced The World” (Workman Publishing). His red curry paste is a version of the most common curry. When frying the tofu, add a little more oil if the pan seems dry and be aware that when the chile paste is added to the pan, the capsaicin can produce a head-clearing whiff of heat. —Kim Severson

Featured in: He Taught Americans to Cook Indian Food. Now He’s on His Final Chapter.

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Ingredients

Yield:4 servings

1pound extra-firm tofu
2tablespoons canola oil
2tablespoons store-bought or homemade Red Curry Paste
4small baby green eggplants (each roughly the size of a golf ball), stemmed and quartered (see Tip)
1medium red or white potato, peeled and cut into 1-inch cubes
1small red bell pepper, stemmed, halved, seeded and cut into 1-inch cubes
½cup sliced bamboo shoots (drained if using canned)
1(14-ounce) can unsweetened coconut milk
2tablespoons fish sauce or soy sauce
2tablespoons finely chopped fresh Thai or sweet basil (see Tip)
3cups cooked jasmine rice (from about 1 cup uncooked rice)

Ingredient Substitution Guide

Preparation

Step 1
To press the tofu, drain it and place it on a cutting board or plate between paper towels. Press down firmly with your hand to get rid of the excess moisture. Pat the tofu dry then cut it into 1-inch cubes.
Step 2
Heat the oil in a Dutch oven or large saucepan over medium heat. Once the oil appears to shimmer, add the tofu cubes and stir-fry them until they turn light brown along the sides. Transfer them onto a plate.
Step 3
To the same oil, carefully add the curry paste. Stir-fry the potent melange, as the chiles elevate their heat and send you into a throat-clearing moment, 1 to 2 minutes. Yes, adequate venting or opening a window is advised.
Step 4
Add the eggplant, potato, bell pepper and bamboo shoots to the curry paste. Shake the coconut milk well, pour it over the vegetables and scrape the bottom of the pot, deglazing it.
Step 5
Add the tofu and fish sauce and bring the curry to a boil. Cover the pan, stirring occasionally, until the potatoes and eggplant are fork-tender, 10 to 12 minutes. During the last few minutes of cooking, remove the lid and continue to simmer, uncovered, to allow the sauce to thicken a bit.
Step 6
Serve sprinkled with the basil alongside a bowl of jasmine rice.

Tips

Baby green eggplants can be found in Southeast Asian supermarkets or farmers’ markets. If you cannot find them, you can use about 6 ounces of any variety, cut into bite-size pieces.
Thai basil, which is peppery with an anise-like flavor, adds an extra layer of refinement to this curry, but sweet basil can be used instead.

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Ratings

4 out of 5

504 user ratings

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Private Notes

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Cooking Notes

Sky1 year ago

If you don’t want to make your own curry paste, I’d recommend using Mae Ploy paste. Usually accessible at H-Mart, T&T or even Amazon, it’s the curry paste of choice for many immigrant families. Much better value, the tub lasts for many dishes, and much more flavorful when compared to Thai kitchen pastes!

Wisco Fred1 year ago

Quick and easy! Used extra firm tofu from Trader Joe’s and it was easy to press. I would suggest omitting the potato for yellow zucchini and marinading the tofu. The flavor was relatively mild when I followed the recipe and I think marinading the tofu first would help with that. Also added some Szechuan chili crisp for added heat and texture.

Made major changes based on what we had1 year ago

I used bok choy instead of eggplant and for the red curry used garlic instead of shallot and only had coriander seed, dried chilis, and cumin seeds - no other ingredients for the curry. Still came out great.

Rich Elias1 year ago

When I fry tofu cubes, I shake them in a bag with some cornstarch to coat them. Then I fry them. They get a nice crust. I learned this from a cook in a Philly Chinesd restaurant decades ago! Makes the best mapo tofu.

dm1 year ago

throw a couple tbsps of peanut butter in with the coconut milk. yum!

MH1 year ago

Cooked the tofu with some onions and garlic for some extra flavour. Added some lime juice and garnished with cilantro. Great dish! The tofu soaked up the curry nicely- love the eggplant in this.

Momof31 year ago

I needed to double (maybe more?) the curry paste and I added both soy sauce and fish sauce (more than the recipe asked). Like another commenter, I used store-bought curry paste so perhaps this is why. It still ended up as a mild, tasty curry. I added lime juice at end to give it a little more flavor.

Jean1 year ago

A delicious vegetarian meal! I used one small Asian eggplant in half the recipe, and we didn't think it was too much eggplant; I have never seen the baby green eggplants the recipe calls for. I agree one could omit the potato, especially if the curry is served with rice. I store red curry paste in the freezer in 1-Tablespoon balls (made in ice-cube tray, then popped out and stored in plastic bag).

Gordon Oliver1 year ago

Using a store bought red curry paste, this seemed to be a little light on flavor. I’d recommend an extra tablespoon of the curry paste (maybe it is different with the home made one?)

Rebecca1 year ago

This was OK. For a quick and easy weeknight dinner, it was what I needed-- filling, balanced, and fine. But I wouldn't serve this at a dinner party. The flavors were a little bland and one-note. Things I could have done that I suspect would have helped: I should have frozen the tofu (for better texture) and fried it for a bit longer. Marinating the tofu would have helped also. I think it needed a little sweetness-- maybe add sugar to the curry. I think it needed more salt (I used fish sauce).

Barbara1 year ago

Worked out great by following the directions closely. It wasn’t particularly spicy but the flavor was nice and subtle. You can always add more curry paste for a hotter dish. Think it would work well with zucchini or greens beans too but don’t leave out the potatoes or peppers.

wildwoods2 months ago

This is a flexible and tasty dish. I left out the potato and added a chopped onion in its place. I used a large eggplant and tossed in some green beans with the bell pepper. I wasn’t able to add bamboo shoots or Thai basil. I probably used closer to 3tbsp of good curry paste. Despite the many modifications, it was simple, delicious and quick.

meinmunich4 months ago

Didn’t have enough coconut milk, so added some cream. Doubled the curry paste which made it too intense so added a little more cream. Therefore became soupier but the husband loved it. Added kaffir leaves (sorry, can’t remember the new name) and maybe it helped.

Ana6 months ago

You definitely need to use the full curry tin. I’d say double the curry and add extra fish sauce and this is solid.

Claire H9 months ago

Definitely needs the fish sauce. I found it very mild and lacking flavor a little

Librarian Mel10 months ago

I used a commercial curry paste and as others noted it was very mild. We punched up the flavor by adding sambal oelek tableside. My main problem was the tofu. I followed the directions about pressing it and it fell apart and stuck to the pan. Next time I use my usual method--wrap the tofu in paper towels, put between two plates, put something heavy on the top plate, and refrigerate overnight.

Sandra10 months ago

Love this recipe; with a few tweaks it will go into regular rotation: Added a dollop of peanut butter, as another reviewer suggested, along with some lime juice, and would add another T of curry paste. Maybe a little brown sugar. Also coated tofu with cornstarch before pan frying. An easy and delicious curry. (And don’t leave out the potato!)

Don D.10 months ago

This is a very flavorful dish, and easy to put together. I made this with Chinese eggplant (which was great) and an off-the-shelf curry paste. As many have noted, it did lack 'bite'. But there's more to curry than bite, and this provides flavors and textures (and comfort on a cold and rainy night!) that are even tastier the next day. Include the potato, even if you serve it with rice.

H L Taborn10 months ago

This was surprisingly delicious!!! I thought two tablespoons of the curry paste would be too much but it wasn’t. I added some sliced shiitake mushrooms it worked perfectly. Will make this again.

miriam10 months ago

Easy weeknight prep! Flavour was not brilliant - despite increasing the curry paste. Added lime juice per other comments & it was necessary. Would prob not make this again.

Sheri10 months ago

I agree with whoever recommended Mae Ploy brand curry pastes. And if you're used to the relatively bland Thai Kitchen versions, be careful! Also added some lime juice at the end. This is fantastic!

Gayle10 months ago

Be sure to read the article. Such a lovely man.

barbara blake10 months ago

From others’ notes, shake the cubes in cornstarch, add approx 2 T peanut butter to the coconut milk.

Carolyn10 months ago

You can save landfill waste from paper towels, plus the bleaching that goes into making them and the gas for the transportation of them, by pressing your tofu between old dish towels.

Manjula10 months ago

I would marinate tofu in the curry paste for an hour and then fry it. Frying everything in coconut milk makes it more flavorful.

Max D10 months ago

I substituted chinese eggplant as I could not find the baby green eggplants. It was delicious. I used "Thai Kitchen" branded red curry paste. It was a valentines day treat and my wife loved, so 5 stars.

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