Thai Red Curry with Tofu

Cook the rice

Rinse the jasmine rice until the water runs clear, then cook according to package instructions. Fluff with a fork, cover, and keep warm.

Press and fry the tofu

Wrap the tofu in a clean kitchen towel and press firmly for a few minutes to remove excess moisture — this is the key to getting a good golden crust. Cut into 2–3 cm cubes. Heat the vegetable oil in a large wok or deep frying pan over medium-high heat. Add the tofu in a single layer and fry for 3–4 minutes per side, turning occasionally, until golden and lightly crisp all over. Remove with a slotted spoon and set aside.

Bloom the curry paste

Reduce the heat to medium. Add the red curry paste to the same pan and fry for 1–2 minutes, stirring constantly, until it darkens slightly and smells fragrant. Spoon in the thick cream from the top of the coconut milk can and stir it into the paste to form a rich, glossy base, then pour in the remaining coconut milk. Stir to combine and bring to a gentle simmer.

Add the vegetables

Add the sliced carrot, red bell pepper, and broccoli to the simmering curry. Cook for 8–10 minutes, stirring occasionally, until the vegetables are just tender but still have a little bite.

Return the tofu and season

Nestle the fried tofu back into the curry and stir in the soy sauce. Simmer for a further 2–3 minutes to let the tofu soak up the sauce. Taste and adjust seasoning — add a little more soy sauce for saltiness or an extra spoonful of curry paste for heat.

Finish and serve

Stir most of the coriander through the curry. Spoon over bowls of jasmine rice and scatter the remaining coriander on top to serve.