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Thai Red Curry Tofu Marinade

Thai Red Curry Tofu Marinade

🍽 Serves ⏲ Total Time
4 20 minutes

🧂 Ingredients

  • 🧀 1 block (400 to 450 g) extra firm tofu (14 to 16-ounce)
  • 🍛 2 Tbsp (30 g) Thai red curry paste
  • 🍁 1.5 Tbsp (30 g) maple syrup
  • 🥡 1 Tbsp (15 g) tamari
  • 🍷 1 Tbsp (15 g) rice vinegar
  • 🛢 1 tsp (5 g) toasted sesame oil (optional)
  • 🧄 2 large cloves garlic, minced
  • 🌿 1 Tbsp (15 g) ginger, minced
  • 🥥 0.25 cup (60 g) coconut milk

🍳 Cookware

  • 🥣 1 large bowl
  • 📦 1 airtight container
  • 🍳 1 medium skillet

📝 Instructions

Step 1

Cut the 🧀 extra firm tofu (14 to 16-ounce) into the desired shape.

Step 2

In a 🥣 large bowl, whisk together the 🍛 Thai red curry paste, 🍁 maple syrup, 🥡 tamari, 🍷 rice vinegar, 🛢 toasted sesame oil (optional), minced 🧄 garlic, and minced 🌿 ginger.

Step 3

Transfer the cut tofu to the bowl and toss to coat.

Step 4

Place the tofu in an 📦 airtight container and pour the remaining sauce onto the tofu.

Step 5

Marinate for at least ~{15%minutes}. Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using.

Step 6

Bake, grill, air fry, or pan fry the tofu. Heat the sauce in a 🍳 medium skillet over medium-low heat. Add the 🥥 coconut milk to the skillet and whisk until smooth.

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