Vegan Thai Tofu Curry

Spicy, rich and creamy vegan Thai tofu curry – you won’t believe it’s made with tofu!

日本語は、こちらから。

Boo paht pong karee or Thai crab curry is one of my favorite dishes to get at a Thai restaurant. It’s a curry-flavored crab stir-fry dish with eggs and/or milk depending on the recipe/restaurant, and I wanted to try and replicate the flavor and fluffy texture of the dish with plant-based ingredients at home. I tried different ingredients, and with tofu and soy milk, the resulting curry came out to be really creamy and rich (although not really the fluffy texture I was looking for!) with a flavor that’s very close to that of the crab curry:)

To prepare the vegetables, mince Japanese long onion (or leek) of about 5cm and 1 clove of garlic. Roughly chop 1/2 onion, 1 yellow bell pepper and 1 stalk celery.

In a pan, heat 1 Tbsp of rice bran oil and sautée minced long onion and garlic.

Once the long onion and garlic start to produce a nice smell, add the onion, bell pepper and celery. Add a pinch of salt and stir fry well.

Once the vegetables become tender, add a mixture of 1/2 Tbsp soy sauce, 1 Tbsp vegan “oyster” sauce and 2 tsp curry powder. Stir well.

Add 1 small pack silken tofu. Break it apart roughly using a spatula.

Add 150ml soy milk and 1 1/2 Tbsp chili oil. Stir well.

Once heated, soy milk gets really rich and creamy, and the tofu gives an extra texture to the curry. Since this dish uses soy milk and is not a soupy kind of curry, you can serve this dish with green curry and Thai jasmine rice for a nice dinner of Thai curries:)

Vegan Thai Tofu Curry

Servings: 4

Ingredients:

• 5cm Japanese long onion (or leek)
• 1 clove garlic
• 1/2 onion
• 1 yellow bell pepper
• 1 stalk celery
• 1 Tbsp of rice bran oil
• a pinch of salt
• Spice mixture
  • 1/2 Tbsp soy sauce
  • 1 Tbsp vegan “oyster” sauce
  • 2 tsp curry powder
• 1 small pack silken tofu
• 150ml soy milk
• 1 1/2 Tbsp chili oil

Instructions:

1. Mince Japanese long onion (or leek) and garlic. Roughly chop onion, yellow bell pepper and celery.
2. Combine the spice mixture.
3. In a pan, heat rice bran oil and sautée minced long onion and garlic.
4. Once the long onion and garlic start to produce a nice smell, add the onion, bell pepper and celery. Add a pinch of salt and stir fry well.
5. Once the vegetables become tender, add the spice mixture. Stir well.
6. Add silken tofu. Break it apart roughly using a spatula.
7. Add soy milk and chili oil. Stir well.