Thai Red Curry with Crispy Tofu & Roasted Vegetables

Step 1

Preheat the oven to 425°F (220°C). Add the bell peppers and cauliflower to a baking sheet, drizzle with olive oil, season with salt and black pepper, and toss to coat. Roast for 20–25 minutes, tossing halfway through, until tender and caramelized at the edges.

Step 2

While the vegetables roast, pat the pressed tofu dry. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until crisp and golden on all sides.

Step 3

Pour the soy sauce or tamari over the tofu, toss to coat, and cook for 1–2 minutes more. Transfer the tofu to a plate and set aside.

Step 4

Heat the olive oil for the curry in a large skillet or pot over medium heat. Add the garlic and ginger and cook for 30 seconds, stirring constantly.

Step 5

Add the red curry paste and cook for 1 minute, stirring, until fragrant.

Step 6

Pour in the vegetable broth, coconut milk, and soy sauce or tamari. Stir well, bring to a gentle simmer, and cook for 8–10 minutes so the flavors combine and the sauce thickens slightly.

Step 7

Add the roasted vegetables and crispy tofu to the curry. Stir gently and simmer for 2–3 minutes, then taste and adjust with salt and black pepper if needed.

Step 8

Serve the curry over jasmine rice and finish with green onions, cilantro, lime wedges, and optional chili oil.