Tofu Pad Ped (Thai Red Curry Stir-Fry)

5 from 3 votes

Tofu Pad Ped (Thai Red Curry Stir-Fry)

This easy pad ped is made with eggplant, snap peas, and tofu, smothered in a spicy Thai red curry coconut sauce and finished with whole peppercorns and fresh basil. It’s a delicious vegan, Thai-inspired meal that’s better than takeout and almost as easy. Ready in about 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Entree, Main

Cuisine: American, Thai

Servings:

Calories: 234kcal

Author: Alissa Saenz

Ingredients

2 tablespoons vegetable oil, divided
16 ounces super-firm tofu, cubes (½-inch)
12 ounces eggplant, diced (½-inch)
1 cup snap peas
2 garlic cloves, minced
1 teaspoon freshly grated ginger (or galangal, if available)
2 tablespoons vegan red curry paste, or to taste (up to 4 tablespoons)
1 teaspoon organic brown sugar
½ cup full-fat coconut milk
1 tablespoon soy sauce
2 teaspoons whole peppercorns (or more, to taste)
¼ cup fresh basil leaves
Salt, to taste
Cooked rice, for serving

US Customary - Metric

Instructions

Coat the bottom or a large wok or skillet with 1 tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes in a single layer. Cook the tofu for about 8 minutes, flipping the pieces once or twice, until they're browned on multiple sides (Note 1). Remove the tofu from the wok and transfer it to a plate.
Raise the heat to medium-high and add the remaining tablespoon of oil to the wok. Once the oil is hot, add the eggplant and begin stir-frying it. You can let the pieces sit, undisturbed for about 30 seconds at a time so they brown. Resume constant stirring if they begin to char. Continue until the pieces are tender, about 5 minutes.
Add the snap peas to the wok and stir-fry them with the eggplant until they become bright green and tender-crisp, about 2 minutes.
Push the vegetables to the side and reduce the heat to medium. Add the garlic, ginger, curry paste, and brown sugar to the space you just created. Sauté the mixture for about 1 minute, stirring constantly to prevent burning.
Return the tofu to the wok. Very carefully pour the coconut milk over the vegetables and tofu, then add the soy sauce and peppercorns. Cook the mixture for 1 to 2 minutes more, stirring constantly, until the sauce thickens slightly and clings to the tofu and vegetables.
Remove the skillet from heat. Stir in the basil and season the mixture with salt to taste.
Serve with rice.

Notes

Cook the tofu in batches if it won't all fit in a single layer.
Nutrition information does not include rice.

Nutrition