Red tofu curry

This delicious vegetarian curry is packed full of flavour, but can be whipped up in under 20 minutes, making it the ultimate weeknight dinner.

  • 5 mins preparation
  • 10 mins cooking
  • Makes 4
  • Print


Red tofu curry
  • 1 tablespoon vegetable oil
  • 1 medium red onion (170g), sliced thinly
  • 1/3 cup (100g) red curry paste
  • 1 cup (250ml) coconut milk
  • 1/2 cup (125ml) water
  • 400 gram baby carrots, trimmed
  • 175 gram broccolini, trimmed
  • 200 gram fried tofu puffs, halved
  • 100 gram snow peas, trimmed
  • 1 cup loosely packed fresh coriander (cilantro) sprigs


Red tofu curry
  • 1
    Heat oil in a medium saucepan over medium heat; cook onion, stirring, 3 minutes until softened slightly.
  • 2
    Add curry paste, coconut milk, the water and carrots to pan, bring to a simmer; cook, stirring, for 4 minutes.
  • 3
    Add broccolini and tofu puffs; cook for 2 minutes. Add snow peas; simmer for 1 minute or until just tender. Season to taste,
  • 4
    Serve curry topped with coriander.


This recipe is not suitable to freeze.

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