Tofu & Eggplant Red Curry Stir-Fry (Pad Ped)
Simple one-pot Thai Red Curry with Eggplant and Sweet Peppers for a weeknight meal that comes together in about 30 minutes and freezes well! This dish is gluten-free, vegetarian, and vegan.
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.
Notes
1) If you don’t have kaffir lime, you can use a tablespoon of lime zest to add a citrusy profile to the
dish.
2) You can serve together with a bowl of cooked plain rice or brown rice.