Recipe – Thai red curry tofu

I’m not going to lie, it’s been an indulgent few weeks, so when Mae Ploy™ contacted me to ask if I’d like to try some of their Thai curry pastes I immediately wanted to make something healthy that still packed a punch in the flavour department

This Thai red curry tofu with freekeh & broccoli certainly fits the bill, and is super quick and easy

Serves 2

  • 280g Tofoo Co extra firm naked tofu
  • 1 1/2 tablespoons Mae Ploy™ Thai red curry paste
  • 250g ready cooked freekeh (I use this)
  • 1 small broccoli, cut into florets
  • 1 large red onion, grated
  • Sesame oil
  • 2 cloves of garlic, crushed
  • 1 inch of fresh ginger, peeled & grated
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • Juice of 1/2 lime
  • Black pepper
  • Fresh coriander, chopped


Pre heat your oven to 220°c (200° fan oven)

In a large bowl, mix together one tablespoon of your Thai curry paste, a splash of sesame oil, and 50ml cold water until it forms a runny paste. Cut the tofu into chunks and add to the bowl, mixing until it’s all evenly coated by the paste, then place to one side (this can be done the night before if you have time)

Line a baking tray with baking paper and spread the marinated tofu onto it in a single layer. Place in the oven for about 15 minutes, until the outside of the tofu starts to crisp

In a large frying pan, heat a little sesame oil over a low-medium heat and gently fry the grated onion, garlic, ginger and broccoli florets with a splash of water, until the broccoli starts to soften. Add in the freekeh and mix until everything is combined, then stir in the rest of your Thai curry paste, soy, rice vinegar and lime juice, along with some black pepper

Once the tofu is nicely browned, add it to the pan along with the other ingredients and give it all a good stir. I love the toasted nuttiness of sesame oil so I add a small splash right at the very end, give it one last stir then serve with a sprinkle of fresh coriander

What’s your favourite way to use Thai curry paste?


2 thoughts on “Recipe – Thai red curry tofu

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