Thai Red Curry Tofu with Bamboo Shoots
A vibrant, aromatic Thai classic featuring crispy pan-seared tofu and tender bamboo shoots simmered in a rich, creamy coconut milk sauce. This 30-minute meal perfectly balances spicy, salty, and sweet flavors for an authentic restaurant-quality experience at home.
Ingredients
Ingredients
- 14 oz extra-firm tofu pressed and cut into 1-inch cubes
- 2 tbsp coconut oil divided
- 3 tbsp Thai red curry paste ensure shrimp-paste free for vegan option
- 1 can full-fat coconut milk 13.5 oz can
- 1 can bamboo shoots 8 oz, sliced and rinsed
- 1 cup red bell pepper sliced into thin strips
- 1 tbsp coconut sugar or brown sugar
- 2 tbsp soy sauce or tamari for gluten-free
- 4 leaves makrut lime leaves torn to release oils
- 0.5 cup fresh Thai basil lightly packed
- 1 tbsp lime juice freshly squeezed
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Make-ahead: The curry sauce can be made a day in advance; add the tofu and fresh basil just before serving to maintain texture. Variation: Add snap peas or baby corn for extra crunch.