Thai-style tofu eggplant red curry stir-fry pad ped that is vegan! Using eggplant, snap peas, and tofu, this red curry stir fry is season with whole peppercorns and fresh basil. It is then garnish with a red curry coconut sauce.
We also have another tofu recipe which is same savory vegan like pad ped, the Thai Red Curry Tofu.
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What is Pad Ped?
This is a simple red curry with tofu and vegetables that is absolutely delicious. The eggplant was added on a whim after I discovered a couple of mature ones ready for picking in the garden. It was the best decision I’ve ever made, as it soaked up the coconut milk beautifully.
I highly recommend making your own paste. It’s delicious, not as difficult as you might expect, and you know exactly what went into it. If you do choose store-bought, be cautious and read the labels carefully, as many will contain fish sauce, shrimp paste, or other ingredients you don’t want to consume if you’re a vegetarian. If you use commercial paste, regardless of brand, you may need to adjust the coconut milk to curry ratio because flavor intensities vary greatly.
Tips and Variations
- Look for Globe, Italian, Japanese or Thai eggplant for this recipe. Select an eggplant that has smooth, shiny skin, a firm texture, and a green stem (no browning or mushyness).
- You can use any color sweet peppers you want. Red and yellow are generally sweeter than green bell pepper. They’re all fine!
- This recipe is a freezer friendly one. Just put it in a lidded container for up to two weeks.
- You can use chickpeas instead of tofu. If using canned chickpeas, drain them before adding on the menu.
- If you have time, freeze the tofu when you get it home from the store. In the freezer, something magical happens. Thaw it overnight in the refrigerator before using. Because tofu is packaged in water, we must squeeze the water out to make room for flavor!
- To press thawed tofu, place a tea towel under and on top of the tofu. Place it on a plate. To press the water out, place something heavy on top, such as a cutting board, another plate, or an empty box of wine. We don’t want it to be too heavy or the tofu will be squashed. Move the tea towel to a dryer area of the towel a few times to absorb more water. Press for 20-30 minutes, or up to an hour if you have the time.
- You can also add a strong ginger and garlic base in order for the flavors to stand out!
- For a complete meal, combine it with some healthy grains like rice or quinoa and fresh vegetables.
- The addition of sesame seeds and Thai basil leaves to this Pad Ped is a delicious way to add a little beauty, texture, and flavor to this dish.
How to make Pad Ped?
Ingredients you will need:
- vegetable oil
- firm tofu
- salt
- sweet onions
- ginger
- snow peas
- eggplants
- kaffir lime leaves
- soy sauce
- brown sugar
- Thai red curry paste
- coconut milk
- ground black pepper
Directions:
Are you now ready to make this delicious Pad Ped recipe? Then we will start everything by getting all the ingredients ready and placed in individual containers with its specific measurements. After that you combine soy sauce, brown sugar, Thai red curry paste, and coconut milk in a small bowl. Mix it well and set aside the curry recipe.
Get the diced tofu and season it with 1 teaspoon of salt. Pour the olive oil into a skillet and fry the seasoned diced tofu until crispy on all sides.
This time, add and saute sweet onions, snow peas, and grated ginger for one minute. Add fried crispy tofu, diced eggplants, and kaffir lime leaves. Continuously stir fry the mixture for 3 minutes.
Pour the red Thai curry sauce on the skillet with vegetables and then season with a quarter teaspoon of salt and ground black pepper. Finally, cover the pan and let it simmer for two minutes.
Once the vegan Thai red curry is almost perfect , remove the skillet from the heat and serve the Pad Ped Thai recipe in a bowl and serve immediately with rice.
Frequently Asked Questions
Tofu technically does not require cooking. Straight out of the package, it is fit for consumption. Silken tofu is the most popular type of tofu to consume raw. It is frequently used to create a creamy texture in vegan sweets.
Being one of the world’s oldest crops, soybeans, also known as “ta-fou,” were first discovered in China and are the source of tofu, which has its origins in Eastern Asia. Soybeans are considered one of the “5 sacred grains” in China, despite being technically a legume.
Soy is healthier than meat if we’re talking about whole soy products like edamame, tofu, and whole soy milk because it’s a great source of protein, fiber, vitamins, and minerals without the cholesterol and saturated fat that come with meat.
Tofu & Eggplant Red Curry Stir-Fry (Pad Ped)
Ingredients
- 3 tablespoons vegetable oil
- 3 cups firm tofu cut into medium dice
- 1 teaspoon salt
- 1⁄2 cup sweet onions sliced
- 1 teaspoon grated ginger
- 1 cup snow peas ends trimmed
- 3 pieces eggplants diced
- 2 pieces kaffir lime leaves
- 2 teaspoons soy sauce
- 1 tablespoon brown sugar
- 4 tablespoons Thai red curry paste
- 1 cup coconut milk
- 1⁄4 teaspoon ground black pepper
Instructions
- Combine soy sauce, brown sugar, Thai red curry paste, and coconut milk in a small bowl. Mix well and set aside.
- Season the diced tofu with 1 teaspoon of salt.
- Pour the olive oil into a skillet and fry the seasoned diced tofu until crispy on all sides.
- Add and saute sweet onions, snow peas, and grated ginger for a minute.
- Add fried tofu, diced eggplants, and kaffir lime leaves.
- Stir fry for 3 minutes.
- Pour the coconut mixture and let it simmer for 2 minutes.
- Season with a quarter teaspoon of salt and ground black pepper.
- Remove from the heat and serve immediately.
