Yields: 3 servings Prep time: 25 minutes (plus tofu pressing time) Cook time: Approx. 20 minutes
Ingredients
- 10.5 oz (approx. 300g) extra-firm tofu
- 1 ½ tablespoons toasted sesame oil
- 1 ¼ cups (approx. 10.5 oz / 300ml) full-fat coconut milk
- 1 ½ tablespoons red curry paste (adjust to your heat preference)
- 2 ¼ teaspoons fresh lime juice
- 1 large clove garlic, grated or finely minced
- 1 teaspoon grated fresh ginger (optional)
- ⅜ teaspoon salt (adjust to taste)
- 2 ¼ teaspoons avocado oil (or other high-heat cooking oil)
- 6 oz (approx. 170g) sliced cremini or button mushrooms
- ¾ bunch scallions (about 4-5), white and light green parts cut into 1-inch pieces, dark green tops thinly sliced for garnish
- 4 ½ cups chopped kale, tough stems removed
- 15 oz (approx. 425g) zucchini noodles (from about 2 medium zucchini)
- 2 tablespoons chopped fresh cilantro or Thai basil, for garnish (optional)
Instructions
- Press Tofu (Important Step): Remove the tofu from its packaging. Place the block on a plate lined with paper towels or a clean kitchen towel. Place more towels on top and weigh it down with something heavy (like a cast iron skillet or books) for at least 15-30 minutes to press out excess water. This step is crucial for better texture and browning. Once pressed, cut the tofu into ½-inch cubes.
- Brown Tofu: Heat the 1 ½ tablespoons of toasted sesame oil in a large nonstick skillet or wok over medium-high heat. Carefully add the pressed tofu cubes in a single layer (work in batches if necessary to avoid overcrowding). Cook without stirring for about 4 minutes, until the bottom is golden brown. Gently stir or flip the tofu and continue cooking for another 4-6 minutes, turning occasionally, until golden brown on most sides. Transfer the cooked tofu to a plate and set aside.
- Prepare Curry Sauce: While the tofu cooks (or just after), whisk together the coconut milk, red curry paste, lime juice, grated garlic, optional grated ginger, and salt in a small bowl until smooth. Set aside.
- Sauté Vegetables: Add the 2 ¼ teaspoons of avocado oil to the same skillet used for the tofu, still over medium-high heat. Add the sliced mushrooms and the 1-inch pieces of scallion (white and light green parts). Cook, stirring occasionally, for about 5 minutes, until the mushrooms release their liquid and begin to brown nicely.
- Combine Curry: Add the chopped kale to the skillet with the mushrooms and scallions. Pour the prepared curry sauce mixture over the vegetables. Add the cooked tofu back into the skillet. Stir gently to combine everything. Cook for about 2-3 minutes, stirring occasionally, until the kale has wilted, the sauce has thickened slightly, and the tofu is heated through.
- Warm Zucchini Noodles: Add the zucchini noodles to the skillet with the curry. Toss gently for about 1 minute, just until the noodles are heated through. Be careful not to overcook, as they can become watery quickly. (Alternatively, you can briefly warm the zucchini noodles separately in a clean pan or microwave, or serve them raw if preferred, topped with the hot curry).
- Serve: Divide the zucchini noodles among three bowls. Spoon the Thai Red Curry Tofu and vegetables generously over the noodles. Garnish with the reserved sliced dark green scallion tops and the optional chopped fresh cilantro or Thai basil. Serve immediately.
Recipe Notes:
- Pressing the tofu is key for achieving a firm texture and good browning.
- Adjust the amount of red curry paste based on its spiciness and your preference. Brands can vary in heat level.
- Full-fat coconut milk creates a richer, creamier sauce compared to light coconut milk.
- Avoid overcooking the zucchini noodles; they are best when slightly tender-crisp or even raw.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases using extra-firm tofu, full-fat coconut milk, and optional ginger/cilantro. Actual values may vary based on specific brands and precise measurements.)
- Calories: Approx. 440 kcal
- Total Fat: Approx. 35.3 g
- Saturated Fat: Approx. 18 g (Estimate)
- Total Carbohydrates: Approx. 20 g
- Dietary Fiber: Approx. 7 g (Estimate)
- Total Sugars: Approx. 6 g (Estimate)
- Protein: Approx. 14.3 g
- Sodium: Approx. 450 mg (Estimate, adjust based on salt added)
