ramyaramesh3007This vibrant Thai-inspired dish features crispy air fried tofu in a rich red curry sauce with fresh aromatics & spices. Packed with flavour, vegan and gluten free.
Choo Chee Tofu is a delicious, naturally vegan Thai dish made with crispy firm tofu doused in a flavourful and rich red curry sauce. The base of the curry is typically made with coconut milk and homemade red curry paste which includes blending fragrant spices like lemongrass, shallots, galangal, garlic and chilies.
The tofu – regardless of how it’s prepared – absorbs the flavours of the red curry making it the perfect high protein dish to serve with rice or noodles. I air fried them for a fuss free crispy exterior and soft interior but you can also bake or pan fry them.
This dish is super versatile so you can add on vegetables like bell peppers, mushrooms, or baby corn for a balanced meal. You can also garnish with a sprinkle of crushed peanuts or fresh herbs like cilantro. In this version, we’re using thinly sliced kaffir lime leaves and red chilies.
Ingredients You Need
- homemade red curry paste
- lemongrass stalks – just the part with the purple inner core
- galangal
- shallots
- garlic
- dried red chilies
- fresh red chilies
- lime zest and lime juice
- vegan fish sauce – ensure it’s gluten free too. If not, omit this from the curry.
- gluten free light soy sauce
- coconut sugar – you can substitute with other sweeteners like maple syrup or agave.
- full fat coconut milk
- red chili
- kaffir lime leaves
- olive oil for frying
Gluten free substitutions: For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan fish sauce is gluten free – if not substitute with vegan and gluten free mushroom seasoning.
Allium free substitutions:Â Omit garlic, shallots and substitute with a pinch of gluten free asafoetida (hing).
Choo Chee Tofu (Fried Tofu in Red Curry Sauce)
Ingredients
- 450 g extra firm tofu cut into cubes big or small
- 2 stalks lemongrass
- 3 slices galangal
- 3 small shallots
- 3 cloves garlic
- 4 dried red chilies
- 1 fresh red chili
- 1 lime
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1 tbsp vegan fish sauce
- 1 tsp light soy sauce
- 2 kaffir lime leaves sliced into thin strips
- 1/2 fresh red chili sliced into thin strips
- 2 tbsp olive oil
Serving
- cooked jasmine rice
Instructions
- Soak dried red chilies in hot water for 5 minutes.
- Cut tofu into cubes, drizzle some olive oil and air fry at 190C for 15 minutes.
- Blend these in a high speed food processor: lemongrass stalks, galangal, garlic, shallots, dried red chilies, fresh red chilies, 1/4 tsp lime zest, juice of a lime, and some water used to soak chilies. Blend until you get a smooth paste.
- In a pan, add olive oil over medium heat. Add the red curry paste and sauté for 3-4 minutes until fragrant.
- Add coconut sugar, vegan fish sauce, light soy sauce and a splash of water. Mix well.
- Add the coconut milk, mix well. Add more water if required. Slice 1 kaffir lime leaf into thin strips and add it to the curry.
- If you're adding any other vegetables, add them and let the sauce simmer for about 5 minutes.
- Place tofu cubes on a plate and pour over the red curry sauce.
- Garnish with kaffir lime leaf strips and thinly sliced red chili. Enjoy with jasmine rice!