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Red curry tofu and vegetable stew

Red curry tofu and vegetable stew

Total Time
55 min
15 min
25 min
This is one of our favourite vegetarian meals to make on a chilly winter night. Keep in mind that it's important to get the tofu as dry as possible so that it gets a nice sear in the pan; try not to skip the draining step. We love the combination of coconut milk, curry paste, ginger, and garlic, which flavours the tomatoes, cauliflower, carrots, and yes, apples, for an additional touch of sweetness that really complements the brown sugar. It all comes together in one pot for the easiest cleanup ever. To make this a more substantial meal, you can spoon each serving of the curry over ½ cup of cooked rice noodles or brown rice.


Firm tofu

400 g, extra firm

Canola oil

2 tsp

Red onion

1 medium, chopped

Red curry paste

1 tbs, Thai variety


3 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Canned diced tomatoes

1 400g can, (1 x 400g can)

Light canned coconut milk

1 cup(s), (250ml)

Brown sugar

3 tsp


3 cup(s), (450g) florets


2 medium, sliced


1 medium, peeled, cored and chopped

Fresh coriander

1 cup(s), leaves


1 medium, cut into 6 wedges


  1. Wrap tofu in paper towel and put on a plate. Put another plate on top and weigh it down using a full can of food. Leave for 15 minutes to drain, pour off the liquid and cut into 2cm cubes.
  2. Heat oil in a large wok or non-stick frying pan over medium heat. Add tofu and cook, turning for 6 minutes, or until browned. Transfer tofu to a plate and set aside.
  3. Add onion and cook, stirring, for 5 minutes or until softened. Add curry paste, garlic, and ginger and cook, stirring, for 30 seconds. Stir in tomatoes, coconut milk and brown sugar. Bring to the boil. Stir in cauliflower, carrots, apple, and season with salt. Return to the boil, reduce heat, and simmer, covered, for 8 minutes or until vegetables are tender. Stir in reserved tofu; cover and simmer for 2 minutes. Remove from heat and stir through coriander leaves. Serve with lime wedges.