How do you use premade tofu puffs?

You don't need to press them. You can essentially just throw them into any sauce or soup . They're really light and delicate with a soft and spongy interior. Actually takes longer to steam the rice than to cook the tofu puffs.

What's the difference between tofu and tofu puffs?

Tofu puff is made from fresh, unflavored, medium to medium-firm tofu that's deep-fried in oil . The store-bought puffed tofu is incredibly airy and spongy because it's made from the freshest tofu. You can find fresh tofu in Chinese grocery stores, usually in the refrigerator aisle labeled as “fresh.”

Should you fry tofu before adding to curry?

If you want a tastier tofu, you can fry it before adding it to the curry . Follow our fried tofu recipe and stir it in the curry before serving it. Our recipe for fried tofu is easy, and you can make it in less than 15 minutes while the curry simmers.

How many calories in red Thai curry with tofu?

10 oz of red curry with tofu and veggies (Veestro) contains 290 Calories . The macronutrient breakdown is 53% carbs, 28% fat, and 19% protein. This is a good source of protein (25% of your Daily Value), fiber (14% of your Daily Value), and calcium (15% of your Daily Value).

What to eat with tofu puffs?

Serve the tofu puffs with some steamed rice and vegetables of your choice!

Are tofu puffs good for you?

🌱 Tofu is high in protein and low in carbs, they're a fantastic option for those on a health-conscious journey . While tofu puffs are deep-fried, indulging in moderation can perfectly complement a balanced diet.

What happens if you don't drain tofu before cooking?

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up . But when you press tofu, you remove the excess moisture.

What vegetables go in curry?

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers . Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Is it better to bake or pan fry tofu?

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

How many calories are in red curry sauce with coconut milk?

½ box of red curry with coconut milk and curry paste organic thai for two (Verve Culture) contains 210 Calories . The macronutrient breakdown is 26% carbs, 68% fat, and 6% protein. This has a moderate calorie density, with 215 Calories per 100g.

How do you use ready to eat tofu?

For Eating Raw: Pretty straightforward. Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up!

How do you heat up puff puffs?

Bring your puff-puff to room temperature and place them in an Airfryer. Reheat for 6 minutes at 350F. Bring your puff-puff to room temperature and preheat the oven to 350F. Place puff-puff on a baking tray and reheat in the oven for 8 minutes.

How do you eat dried tofu snacks?

You can eat it straight or put dried tofu on rice, noodles, salads to add flavor to anything . If you like tofu then this snack is perfect for you.

How do you cook pre made tofu?

Heat a few tablespoons of oil in a skillet over medium high heat. Add tofu to the pan in a single layer. Do not overcrowd the pan. Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy.

Vegetable Red Curry with Tofu Puffs (2024)

I had a strong craving for curry with potatoes a few weeks ago. So, I threw some spices and vegetables into a pot along with some broth and coconut milk. With a few tweaks along the way, that casual weeknight meal morphed into this vegetable red curry.

Use the recipe below as a general guide for the red curry. Feel free to substitute the vegetables or protein with anything else that you have on hand.

VEGETABLE RED CURRY INGREDIENTS

This red curry is inspired by my favorite flavors of Thai cuisine. For the aromatics, I used shallots, garlic, ginger, lemongrass, and Thai chili. To prepare lemongrass, peel off one outer layer of the stalk. Then, slice off any thin and dry sections from the top of the stalk. If you are using very fresh (green) lemongrass, this should not be a problem. Then, slice the lemongrass stalks in half and bash them several times with a kitchen mallet to expose the core. This will help the stalk release more flavor.

I wanted some spice in the red curry, so I used 5 Thai chilis. The spice is noticeable, but I didn’t feel as if my tongue was on fire. If you are spice averse, you can leave the chilis out. To prepare them, slice off the tops and then slice them in half. That way, you can easily identify the chilis and pick them out rather than eat them accidentally as you consume the curry. If you want to, you can fish out the chilis before serving.

CURRY PASTE

For the curry paste, I used Thai Kitchen’s red curry paste. I use Thai Kitchen often because the pastes are easy to find in most supermarkets. Plus, the paste comes in convenient jars that are perfect for storing in the fridge once opened. Although the label says that the paste is “hot” with 3 chili peppers drawn on it, I don’t find the curry paste to be spicy at all. That’s why I use 3 tablespoons of the paste and add Thai chilis for spice.

If you are using any other brand of red curry paste, taste the paste first to test the spice level. A few months ago, I bought a new brand of curry paste. Without thinking, I used the new paste the same way I would with Thai Kitchen’s pastes. Much to my dismay, the new brand was incredibly spicy! Learn from my mistake: taste any unfamiliar brands of curry paste first before adding it to your cooking.

COCONUT MILK

For the coconut milk, I often use Chaokoh coconut milk. I love the thick yet runny consistency, which makes the coconut milk easy to pour. I used an entire can of coconut milk in this recipe, which makes the curry rich, fragrant, and filling. However, if you are concerned about the saturated fat content, use lite coconut milk. Note that the curry won’t be as fragrant.

TOFU PUFFS

I decided to use tofu puffs in this recipe because they’re great for absorbing the flavors of the curry. They’re like edible sponges! I usually buy tofu puffs from Asian supermarkets or the Sunday Asian farmers market in Sacramento. You might also find a similar version of fried tofu in Japanese supermarkets (like Oto’s). They might not come in cubes like you see in the photos, but they are similar in texture.

If you can’t find tofu puffs, you can chop extra-firm tofu into cubes and pan fry them before adding to the broth. I don’t think pressing the tofu beforehand is necessary as you’ll add the fried tofu to a saucy mixture anyway. The pan searing gives the tofu extra texture.

VARIATIONS

If you’re not vegan, you can add shrimp to the curry. You can either pan fry the shrimp separately or add the shrimp to the curry and cook them for about 3 to 4 minutes, until the shrimp is cooked through.

5 from 8 votes

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Servings: 4

Author: Lisa Lin