As a food lover who enjoys exploring new flavors, Thai cuisine is always at the top of my list. Its vibrant spices and aromatic herbs pair beautifully with tofu, creating meals that are both light and packed with protein. In this collection, you’ll find 11 easy Thai tofu recipes perfect for anyone looking to enjoy a tasty yet nutritious meal. From the savory blend of spices in Spicy Thai Tofu Stir-Fry to the rich, creamy notes of Thai Tofu Red Curry, there’s something here for everyone. Ready to get inspired and try something new?
Spicy Thai Tofu Stir-Fry
Spicy Thai Tofu Stir-Fry is a vibrant and flavorful dish that perfectly captures the essence of Thai cuisine. This dish is a delightful amalgamation of crispy tofu, aromatic spices, and fresh vegetables, all coated in a savory and spicy sauce that tantalizes the taste buds.
It’s a quick and healthy meal option that’s perfect for lunch or dinner, especially for those who love a bit of heat in their food. With its mix of textures and tastes, it’s sure to become a favorite for anyone who enjoys Asian-inspired dishes.
This recipe is a wonderful way to incorporate plant-based protein into your diet, making it suitable for both vegetarians and vegans. The tofu is the star of the show, providing a satisfying chewiness, while the spicy sauce adds depth and complexity to the dish.
The vibrant vegetables not only contribute to the dish’s nutritional value but also add a pleasing crunch. This Spicy Thai Tofu Stir-Fry is both easy to prepare and incredibly versatile, allowing you to modify the spice level and vegetable selection according to your preference.
Ingredients (Serving Size: 4-6 people)
- 1 block (14 ounces) of firm tofu
- 3 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (or vegetarian oyster sauce)
- 1 tablespoon chili paste (adjust to taste)
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1/4 cup fresh basil leaves
- 1/4 cup roasted peanuts, chopped
- Cooked jasmine rice, for serving
Cooking Instructions
- Prepare the Tofu: Start by draining the tofu and pressing it to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.
- Crisp the Tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for about 5-7 minutes, turning occasionally, until they’re golden brown and crispy on all sides. Remove the tofu and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant. Add the sliced bell peppers, broccoli florets, and carrot slices. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, chili paste, brown sugar, and lime juice.
- Combine Everything: Return the crispy tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables. Stir well to guarantee everything is evenly coated with the sauce. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Finish the Dish: Remove the skillet from heat and stir in fresh basil leaves. Top the stir-fry with chopped roasted peanuts for added texture and flavor.
- Serve: Serve the Spicy Thai Tofu Stir-Fry hot over a bed of cooked jasmine rice.
Extra Tips
When making Spicy Thai Tofu Stir-Fry, you can customize the heat level by adjusting the amount of chili paste. If you prefer a milder dish, start with half the amount and gradually add more to taste.
Additionally, pressing the tofu is fundamental to achieving a crispy texture, so don’t skip this step. You can also use a variety of vegetables based on what’s in season or your personal preference.
Finally, if you can’t find fresh basil, Thai basil or even cilantro can be used as alternatives to enhance the dish’s flavor.
Thai Tofu Red Curry
Thai Tofu Red Curry is a delightful and aromatic dish that perfectly balances the richness of coconut milk with the bold flavors of red curry paste. This vegetarian-friendly dish isn’t only satisfying but also packed with various flavors and textures from assorted vegetables and tender tofu cubes. The infusion of Thai herbs and spices guarantees that each bite is a harmonious blend of savory, spicy, and slightly sweet notes.
Whether you’re a seasoned cook or a beginner, this recipe is simple enough to follow and promises a restaurant-quality meal in the comfort of your home.
The beauty of Thai Tofu Red Curry lies in its versatility. You can customize it by adding your favorite vegetables or adjusting the level of spiciness to suit your taste. The dish is best enjoyed with steamed jasmine rice or rice noodles, making it a wholesome meal for any occasion. Serving 4-6 people, this recipe is perfect for a family dinner or a small gathering. Not only is it a treat for the taste buds, but it’s also an eye-catching dish with its vibrant colors and enticing aromas.
Ingredients for Thai Tofu Red Curry (Serves 4-6):
- 2 tablespoons vegetable oil
- 1 block (14 ounces) firm tofu, drained and cubed
- 3 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup baby corn
- 1/2 cup Thai basil leaves
- 1 tablespoon lime juice
- Salt and pepper to taste
- Cooked jasmine rice or rice noodles for serving
Cooking Instructions:
- Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they’re golden brown on all sides, about 6-8 minutes. Remove the tofu from the pan and set it aside.
- Sauté the Curry Paste: In the same pan, add the remaining tablespoon of oil. Add the red curry paste and sauté for about 1-2 minutes until fragrant.
- Create the Curry Base: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add Seasonings: Stir in the soy sauce and brown sugar, making sure they dissolve into the curry base.
- Cook the Vegetables: Add the sliced bell pepper, broccoli florets, sliced carrots, and baby corn to the skillet. Allow them to cook in the simmering curry for 5-7 minutes until they’re tender but still crisp.
- Combine and Finish: Return the browned tofu to the pan, stirring gently to coat it with the curry sauce. Add the Thai basil leaves and lime juice, and season with salt and pepper to taste. Let everything simmer together for an additional 2-3 minutes.
- Serve: Remove the curry from heat and serve hot over cooked jasmine rice or rice noodles.
Extra Tips:
For the best results, verify that the tofu is well-pressed to remove as much moisture as possible, which will help it crisp up nicely when fried.
You can adjust the spiciness of the curry by adding more or less red curry paste according to your preference. If you prefer a thicker curry, reduce the amount of vegetable broth slightly.
For an added layer of flavor, you can garnish the dish with fresh cilantro or a squeeze of extra lime juice before serving. Enjoy your homemade Thai Tofu Red Curry with a side of cooling cucumber salad or a revitalizing Thai iced tea.
Thai Basil Tofu
Thai Basil Tofu, also known as “Pad Krapow Tofu,” is a delightful vegetarian dish that captures the essence of Thai cuisine with its aromatic flavors and vibrant ingredients. Perfect for a quick and healthy weeknight dinner, this dish combines the savory taste of tofu with the distinct aroma of fresh Thai basil, creating a symphony of flavors that’s both satisfying and invigorating.
The dish is traditionally served with steamed jasmine rice and can be easily adjusted to suit your spice preference by varying the amount of chili used. The versatility of Thai Basil Tofu makes it a favorite among vegetarians and vegans alike, as it offers a protein-rich alternative without compromising on taste.
The key to an authentic dish lies in using fresh ingredients, especially when it comes to the holy basil, which imparts a unique peppery flavor that distinguishes this dish from other basil varieties. With just a few simple steps, you can bring the taste of Thailand to your home and enjoy a meal that’s as nutritious as it’s delicious.
Ingredients for 4-6 servings:
- 2 blocks (14 oz each) of firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, finely chopped
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 2 cups fresh Thai basil leaves
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. This can be done by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
- Sauté Aromatics: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and chopped chilies, frying for about 30 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter.
- Cook Tofu and Vegetables: Add the cubed tofu to the pan, stirring occasionally until the tofu is golden brown on all sides, about 5-7 minutes. Add the sliced onion and bell pepper, continuing to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
- Add Sauces: Pour the soy sauce, oyster sauce, dark soy sauce, and sugar into the pan. Stir well to guarantee the tofu and vegetables are evenly coated with the sauce.
- Incorporate Basil: Reduce the heat to low and add the fresh Thai basil leaves, stirring gently until the leaves are wilted and well mixed with the tofu and vegetables.
- Serve: Remove the pan from the heat and serve the Thai Basil Tofu hot, accompanied by steamed jasmine rice.
Extra Tips:
For an added depth of flavor, you can marinate the tofu in soy sauce and a bit of sesame oil before cooking. If you prefer a spicier dish, increase the number of Thai chilies or add some chili flakes while cooking.
To make certain the tofu absorbs the flavors well, make sure it’s properly pressed and dry before frying. Additionally, if Thai basil is unavailable, you can substitute with regular basil, although the flavor profile will slightly differ. Enjoy this dish with a squeeze of lime for a fresh, tangy finish.
Coconut Tofu Soup
Coconut Tofu Soup is a delightful Thai-inspired dish that combines the creamy richness of coconut milk with the lightness of tofu. This soup is perfect for those who enjoy the delicate balance of flavors that Thai cuisine offers, such as lemongrass, kaffir lime leaves, and spicy chili peppers.
It’s a warming dish that’s perfect for a cozy dinner or to impress guests with its authentic taste and vibrant aroma. This recipe serves 4-6 people and is both satisfying and nourishing. The soup isn’t only easy to prepare but also versatile, accommodating various dietary preferences.
Serve it with a side of jasmine rice or enjoy it as a standalone dish. The soothing coconut broth infused with fresh herbs and spices will surely make your taste buds dance.
Ingredients:
- 400g of firm tofu, cut into cubes
- 2 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 stalk of lemongrass, cut into 2-inch pieces and smashed
- 4 cups of vegetable broth
- 2 cups of coconut milk
- 2 tablespoons of soy sauce
- 1 tablespoon of lime juice
- 3 kaffir lime leaves
- 1-2 Thai bird’s eye chilies, sliced
- 200g of mushrooms, sliced
- 1 red bell pepper, thinly sliced
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large pot over medium heat and add the tofu cubes. Cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pot and set aside.
- Sauté Aromatics: In the same pot, add the remaining tablespoon of oil. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes until the onion becomes translucent and the mixture is fragrant.
- Infuse the Broth: Add the smashed lemongrass, kaffir lime leaves, and sliced chilies to the pot. Stir them with the aromatics for about 1 minute to release their flavors. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
- Add Vegetables: Add the sliced mushrooms and red bell pepper to the pot. Simmer for 5-7 minutes until the vegetables are tender.
- Season and Finish: Stir in the soy sauce and lime juice. Season with salt and pepper to taste. Add the browned tofu cubes back to the pot and let the soup simmer for another 2-3 minutes to heat through and meld the flavors.
- Garnish and Serve: Remove the soup from heat. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips: When cooking Coconut Tofu Soup, always taste and adjust the seasoning to your preference. The balance of salty, sour, and spicy is key to achieving that authentic Thai flavor.
If you prefer a spicier soup, consider adding more chilies or a dash of chili oil. Additionally, feel free to experiment with other vegetables such as spinach or bok choy to enhance the soup’s nutritional value.
Remember that the quality of coconut milk can greatly affect the soup’s creaminess, so opt for a good brand for the best results.
Tofu Pad Thai
Tofu Pad Thai is a delightful twist on the classic Thai street food, offering a flavorful and satisfying dish that’s both vegetarian-friendly and rich in authentic Thai flavors. This recipe combines tender rice noodles with crispy tofu, fresh vegetables, and a tangy tamarind sauce, resulting in a perfect balance of sweet, sour, salty, and spicy notes.
It’s a dish that’s not only delicious but also quick to prepare, making it ideal for a weeknight dinner or a weekend feast.
The key to a successful Tofu Pad Thai lies in the preparation of its components and the timing of cooking each element to perfection. The tofu is pan-fried to achieve a crispy texture, while the noodles are cooked just right to absorb the rich sauce without becoming mushy.
Fresh ingredients like bean sprouts, scallions, and peanuts add a crunchy texture and vibrant color, enhancing the overall appeal of the dish. With this recipe, you can easily bring the exotic flavors of Thailand into your kitchen.
Ingredients for 4-6 servings:
- 14 oz (400g) extra-firm tofu, drained and pressed
- 12 oz (340g) rice noodles
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 2 large eggs, lightly beaten
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish
For the sauce:
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Cooking Instructions:
1. Prepare the Tofu:
Cut the pressed tofu into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove from the skillet and set aside.
2. Cook the Noodles:
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
3. Make the Sauce:
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and chili powder until smooth. Adjust seasoning to taste if necessary.
4. Stir-fry the Vegetables:
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic, red bell pepper, and half of the green onions. Stir-fry for about 2 minutes until the vegetables are slightly softened.
5. Combine Everything:
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then combine with the vegetables. Add the cooked noodles, sauce, and tofu to the skillet. Toss everything together until well combined and heated through.
6. Serve:
Transfer the Pad Thai to serving plates. Top with bean sprouts, the remaining green onions, chopped peanuts, and fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the dish.
Extra Tips:
For the best results, always confirm the tofu is well-pressed to remove excess moisture, resulting in a crispier texture when cooked.
If you prefer a spicier dish, feel free to increase the amount of chili powder or add fresh chili slices to the sauce.
It’s also important to not overcook the noodles; they should be al dente to maintain their texture when combined with the sauce.
Finally, don’t hesitate to adjust the sauce ingredients to suit your taste preferences, balancing the sweet, sour, and salty flavors to your liking.
Thai Peanut Tofu
Thai Peanut Tofu is a delicious and satisfying dish that combines the rich and nutty flavors of peanut sauce with the satisfying texture of tofu. This Thai-inspired recipe is perfect for those who love bold flavors and hearty, plant-based meals. The tofu is cooked to a crispy perfection and then tossed in a creamy and slightly spicy peanut sauce, making it a perfect dish for lunch or dinner.
Not only is it full of flavor, but it’s also packed with protein, making it a healthy and nutritious option. This recipe can easily be customized according to your taste preferences. The peanut sauce is made with a blend of ingredients like peanut butter, soy sauce, and lime juice, which gives it a perfect balance of savory, sweet, and tangy flavors.
You can also add your favorite vegetables to the dish to make it even more wholesome. Whether you’re serving it over rice, noodles, or enjoying it on its own, this Thai Peanut Tofu is sure to become a favorite in your household.
Ingredients (Serves 4-6):
- 1 block (14 ounces) of firm tofu
- 2 tablespoons vegetable oil
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup water
- 1/4 cup chopped peanuts
- 2 green onions, sliced
- Fresh cilantro for garnish
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
- Cook the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for about 8-10 minutes, turning occasionally until they’re golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
- Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, minced garlic, grated ginger, red pepper flakes, and water until smooth and well combined.
- Combine Tofu and Sauce: Reduce the heat to medium and return the cooked tofu to the skillet. Pour the peanut sauce over the tofu and gently toss to coat all the pieces evenly. Cook for an additional 2-3 minutes until the sauce has thickened slightly and the tofu is well coated.
- Garnish and Serve: Remove the skillet from heat and sprinkle the chopped peanuts, sliced green onions, and fresh cilantro over the tofu. Season with salt and pepper to taste. Serve immediately, over rice or noodles, if desired.
Extra Tips:
For the best texture, make sure to use firm or extra-firm tofu and press it well to remove as much moisture as possible. If you prefer a spicier dish, feel free to increase the amount of red pepper flakes or add a splash of sriracha to the peanut sauce.
Additionally, you can add vegetables such as bell peppers, broccoli, or snap peas to the skillet when cooking the tofu for a more colorful and nutrient-packed meal. For an extra burst of flavor, consider using fresh lime zest in addition to lime juice.
Tofu Green Curry
Tofu Green Curry is a delightful and aromatic dish that combines the rich flavors of traditional Thai green curry with the delightful texture of tofu. This dish is perfect for those who appreciate a hearty, vegetarian option that doesn’t compromise on taste.
The green curry paste, a staple in Thai cuisine, is a blend of herbs and spices that imparts a vibrant and spicy kick to this dish. When cooked with creamy coconut milk and fresh vegetables, it creates a symphony of flavors that’s both comforting and exhilarating.
In this recipe, firm tofu is used as the main protein source, making it an excellent choice for vegetarians and vegans alike. The tofu absorbs the curry’s flavors beautifully, while the addition of vegetables such as bell peppers and snap peas adds color and crunch.
This Tofu Green Curry recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends. Enjoy it over steamed jasmine rice or with a side of warm naan bread to soak up the delicious sauce.
Ingredients (Serves 4-6):
- 400g firm tofu, cubed
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 zucchini, sliced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 kaffir lime leaf, torn (optional)
- Fresh basil leaves for garnish
- Steamed jasmine rice, to serve
Cooking Instructions:
- Prepare the Tofu: Drain the tofu and press it to remove excess moisture. Cut the tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until they’re golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
- Cook the Curry Paste: In the same pan, add the remaining tablespoon of vegetable oil. Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add Liquids and Simmer: Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Incorporate Vegetables: Add the bell pepper, snap peas, and zucchini to the simmering curry. Stir in the soy sauce, brown sugar, and kaffir lime leaf if using. Let the curry simmer for about 10 minutes, or until the vegetables are tender.
- Combine Tofu and Serve: Return the tofu to the pan and stir to coat it with the curry sauce. Allow the dish to simmer for an additional 2-3 minutes to make certain the tofu is heated through. Garnish with fresh basil leaves before serving.
- Serve: Serve the Tofu Green Curry hot over a bed of steamed jasmine rice.
Extra Tips:
When making Tofu Green Curry, consider adjusting the level of spice to suit your taste by increasing or reducing the amount of green curry paste.
If you prefer a thicker curry, you can simmer the sauce for a little longer to reduce it further. Always use firm tofu for this dish, as it holds its shape better during cooking.
For an extra depth of flavor, consider adding a splash of lime juice or a sprinkle of toasted sesame seeds just before serving.
Thai Tofu Lettuce Wraps
Thai Tofu Lettuce Wraps are a delicious, light, and healthy dish that’s perfect for lunch or dinner. They offer a wonderful combination of textures and flavors, balancing the creamy, nutty taste of tofu with the fresh crunch of lettuce and a touch of Thai spice.
This dish isn’t only visually appealing but also packed with nutrients, making it a great option for those looking to enjoy a meatless meal without sacrificing taste or satisfaction.
The beauty of Thai Tofu Lettuce Wraps lies in their simplicity and versatility. You can easily customize the fillings to suit your taste or dietary preferences. The wraps are typically served with a peanut sauce or a tangy lime dressing, which elevates the flavors even further.
Ideal for serving 4-6 people, these wraps make for an exciting shared meal or a creative appetizer for gatherings.
Ingredients (Serves 4-6):
- 1 block (14 oz) firm tofu, drained and crumbled
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional for a vegetarian dish)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 head butter lettuce or iceberg lettuce, leaves separated
- Chopped peanuts for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Tofu: Begin by draining the tofu and then crumbling it into small pieces. This can be done by hand or using a fork. Set aside.
- Cook the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until the onion is translucent and the garlic is fragrant.
- Add Vegetables: Stir in the diced red bell pepper and shredded carrots, cooking for another 3-4 minutes until the vegetables begin to soften.
- Cook the Tofu: Add the crumbled tofu to the skillet, stirring well to combine with the vegetables. Cook for about 5 minutes, allowing the tofu to absorb the flavors and become slightly golden.
- Season the Filling: Mix in the soy sauce, fish sauce (if using), lime juice, brown sugar, and chili garlic sauce. Stir to combine and let the mixture cook for an additional 2 minutes, making sure the tofu is well-coated with the sauce.
- Add Fresh Herbs: Remove the skillet from the heat and stir in the chopped cilantro and mint, mixing well. Adjust seasoning if needed.
- Assemble the Wraps: To serve, spoon the tofu mixture into the center of each lettuce leaf. Garnish with chopped peanuts and serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
For the best texture, make certain you use firm or extra-firm tofu, as it holds up well when crumbled and cooked. If you prefer a spicier wrap, feel free to increase the amount of chili garlic sauce or add fresh Thai chilies.
You can also experiment with other vegetables like bean sprouts or cucumber for added crunch. Finally, confirm your lettuce leaves are fresh and crisp to provide the perfect vessel for the flavorful tofu filling.
Sweet and Sour Tofu
Sweet and Sour Tofu is a delightful Thai-inspired dish that balances the flavors of tangy, sweet, and savory in one harmonious plate. This vegan-friendly recipe is perfect for those who enjoy bold flavors and a bit of crunch. Tofu cubes are fried to a golden crisp and then coated in a vibrant sweet and sour sauce that includes the fragrant notes of pineapple and bell peppers.
Serve this dish over steamed jasmine rice or alongside your favorite noodles for a complete meal that will surely please everyone at your table.
This recipe is designed for a serving size of 4-6 people, making it ideal for family dinners or small gatherings. The beauty of this dish lies in its simplicity and the ease with which you can prepare it in your own kitchen. With readily available ingredients and a straightforward cooking process, Sweet and Sour Tofu can quickly become a staple in your meal rotation, showcasing the versatility and deliciousness of tofu in Thai cuisine.
Ingredients:
- 1 block (14 oz) of firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (fresh or canned)
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked jasmine rice or noodles for serving
Cooking Instructions:
- Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. Place the cubes in a bowl, sprinkle with 2 tablespoons of cornstarch, and gently toss to coat evenly. This step guarantees that the tofu will have a crispy texture once fried.
- Fry the Tofu: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and fry them until they’re golden and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside on paper towels to drain any excess oil.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the chopped bell peppers, onion, and garlic, and sauté for about 3-4 minutes until the vegetables are slightly tender.
- Prepare the Sauce: In a mixing bowl, combine the ketchup, rice vinegar, soy sauce, and brown sugar. Stir until the sugar is dissolved. Pour this sauce mixture into the skillet with the vegetables and bring to a simmer.
- Thicken the Sauce: Stir the cornstarch and water mixture into the simmering sauce. Continue to cook, stirring occasionally, until the sauce thickens and becomes glossy, about 2 minutes.
- Combine Everything: Add the pineapple chunks and the crispy tofu back into the skillet. Toss everything together gently to coat the tofu and vegetables evenly with the sauce. Cook for an additional 2-3 minutes to heat everything through.
- Serve: Taste and adjust the seasoning with salt and pepper as needed. Serve the Sweet and Sour Tofu over cooked jasmine rice or noodles, and enjoy!
Extra Tips:
When preparing Sweet and Sour Tofu, it’s essential to press the tofu well to remove excess moisture, which helps achieve a crispy texture when frying. If you prefer a spicier kick, consider adding a sliced red chili or a pinch of chili flakes to the sauce.
For additional flavor, garnish the dish with chopped green onions or sesame seeds before serving. This dish is also flexible; feel free to substitute or add other vegetables like carrots or snap peas based on your preference and availability.
Thai Tofu Skewers
Thai Tofu Skewers are a delightful and flavorful dish that brings the authentic taste of Thailand straight to your kitchen. These skewers are perfect for a vegetarian meal, as they offer a healthy and protein-packed alternative to traditional meat skewers. The combination of tofu, colorful vegetables, and a zesty Thai marinade creates a dish that’s bursting with flavor and appeal.
Whether you’re planning a barbecue, a light lunch, or a dinner party, these skewers are certain to be a hit with both vegetarians and meat-lovers alike.
The secret to making perfect Thai Tofu Skewers lies in the marinade, which infuses the tofu and vegetables with a vibrant blend of spices, herbs, and aromatics. Tofu is a great canvas for the intense flavors of Thai cuisine, and when combined with vegetables like bell peppers, red onions, and cherry tomatoes, it creates a dish that’s both visually appealing and delicious.
These skewers are best served hot off the grill or roasted in the oven, and can be paired with a side of jasmine rice or a fresh salad for a complete meal.
Ingredients (Serves 4-6):
- 400g firm tofu, drained and cubed
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 200g cherry tomatoes
- Wooden or metal skewers
For the Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- A handful of fresh cilantro, chopped
Cooking Instructions:
- Prepare the Tofu: Begin by draining the tofu and pressing it gently to remove excess water. Cut the tofu into bite-sized cubes and set aside.
- Make the Marinade: In a mixing bowl, combine the soy sauce, lime juice, brown sugar, minced garlic, grated ginger, chili flakes, olive oil, and chopped cilantro. Whisk together until the sugar is dissolved and all ingredients are well combined.
- Marinate the Tofu: Add the tofu cubes to the marinade, making certain they’re well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prepare the Vegetables: While the tofu is marinating, cut the bell peppers and onion into chunks. Keep the cherry tomatoes whole.
- Assemble the Skewers: Thread the marinated tofu, bell pepper chunks, onion wedges, and cherry tomatoes alternately onto skewers. Aim for a colorful and balanced arrangement.
- Cook the Skewers: Preheat your grill or oven to medium-high heat. For grilling, place the skewers on the grill and cook for about 10-12 minutes, turning occasionally until the tofu is golden and the vegetables are lightly charred. For oven cooking, place the skewers on a baking sheet and roast at 200°C (400°F) for 15-20 minutes.
- Serve: Once cooked, remove the skewers from the heat and let them rest for a few minutes before serving. Serve hot, garnished with extra chopped cilantro if desired.
Extra Tips:
For best results, make sure that the tofu is well-pressed before marinating to absorb maximum flavor. If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent them from burning.
Feel free to adjust the spice level by adding more or less chili flakes according to your preference. These skewers are versatile and can be customized by adding other vegetables like zucchini or mushrooms for added variety.
Enjoy your Thai Tofu Skewers with a side of peanut sauce for an extra touch of Thai-inspired goodness.
Tofu Tom Yum Soup
Tofu Tom Yum Soup is a delightful Thai dish known for its spicy, sour, and aromatic flavors. This soup features tofu as the main ingredient, making it a wonderful vegetarian option that retains the authentic essence of traditional Tom Yum Soup. The combination of herbs, spices, and fresh ingredients such as lemongrass, kaffir lime leaves, and galangal offers a tantalizing experience for your taste buds.
Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and promises a satisfying meal that can be enjoyed by both vegetarians and non-vegetarians alike.
In preparing Tofu Tom Yum Soup, you’ll begin a culinary journey that will fill your kitchen with the enticing aromas of Thai cuisine. This soup is perfect for any occasion, whether it’s a cozy family dinner or a special gathering. The balance of flavors is key, with the heat from the chili, the tang from the lime juice, and the creaminess from the coconut milk, all coming together harmoniously.
The tofu absorbs these flavors beautifully, providing a rich and fulfilling dish that will surely become a favorite in your kitchen.
Ingredients (Serves 4-6):
- 400 grams firm tofu, cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 stalks of lemongrass, smashed and cut into 2-inch pieces
- 4 kaffir lime leaves, torn into pieces
- 2 inches fresh galangal, sliced
- 3-4 Thai bird’s eye chilies, smashed
- 200 grams button mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1 medium onion, sliced
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- Fresh cilantro leaves for garnish
Instructions:
- Prepare the Ingredients: Begin by preparing all your ingredients. Cube the tofu and slice the mushrooms, tomato, onion, and galangal. Smash the lemongrass and chilies to release their flavors. Tear the kaffir lime leaves.
- Simmer the Broth: In a large pot, bring the vegetable broth to a gentle simmer over medium heat. Add the lemongrass, kaffir lime leaves, galangal, and chilies to the broth. Let it simmer for about 10 minutes to infuse the flavors.
- Add Veggies and Tofu: Add the sliced mushrooms, tomato wedges, and onion to the pot. Allow them to cook for 5 minutes until they begin to soften.
- Incorporate Tofu: Gently add the cubed tofu into the soup. Stir the mixture carefully to avoid breaking the tofu cubes.
- Flavor the Soup: Pour in the coconut milk, lime juice, soy sauce, sugar, and salt. Stir well to combine all ingredients. Let the soup simmer for another 5-7 minutes. Taste and adjust the seasoning if necessary.
- Final Touches: Once the flavors are well combined and the tofu is heated through, remove the pot from heat. Remove the lemongrass and kaffir lime leaves before serving.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy!
Extra Tips:
When cooking Tofu Tom Yum Soup, it’s important to adjust the seasoning to your liking. If you prefer a spicier soup, feel free to increase the number of chilies. For a richer flavor, you can add more coconut milk.
Always taste as you go to verify the balance of sour, spicy, and savory elements. Additionally, be gentle when stirring the soup after adding the tofu to maintain the integrity of the tofu cubes. Enjoy your culinary creation!
