Even tofu-skeptics will love this intensely flavorful red curry tofu with coconut chile carrots and bok choy.
red curry tofu with coconut chile carrots and bok choy

Everyone’s a comedian when you’re a vegetarian at a barbecue.

Because yes, getting offered a hamburger twenty two times isΒ HYSTERICAL.

Really, it gets more and more so each time.



I think they’re under the impression that giving up meat is like giving up cigarettes and if they shove it under my nose enough times some animalistic cravings will take over and I won’t be able to resist anymore.

I have news for them – I’m not that kind of vegetarian.


And this is not that kind of tofu dish.

You know, the kind you eat and then promptlyΒ forget because its flavor, uh what flavor? Exactly my point.

I actually kind of love tofu for its ability to adapt to any seasoning circumstance it finds itself in, but I acknowledge that it is not for everyone.

Except forΒ this tofu, which is so full of flavor I can hardly stand it.

And by that I mean, put all your tofu prejudices aside and go make it. I promise not to ask you twenty-two times if you want another helping. (But you will.)



I’ve mostly avoided true blue stir fries up until now because of the lack of an appropriate pan to make them in, but I recently received a wok from the Food Network’s line of cookware that is sold at Kohl’s and it has made all my stir fry dreams come true. Not only does it heat super evenly, but it is super deep, with a flat bottom so no matter how vigorously I stir, the pan doesn’t move.Β A seemingly small plus, but an important one.

Speaking of Kohl’s, have you entered this week’s $500 Kohl’s sweepstakes?! All you have to do to enter is either tweet or instagram about this week’s topic, while making sure to tag @Kohls and include the hashtag #CookWithKohls. This week’s theme is summer desserts, and with this holiday weekend coming up, I’m sure you’ll have plenty of material to use for entries!!

Disclosure: While I received a gift card to purchase select items from Kohl’s, I was not compensated for this post. My thoughts and opinions, as always, are my own.


Red Curry Tofu with Coconut Chile Carrots and Bok Choy
Even tofu-skeptics will love this intensely flavorful red curry tofu with coconut-chile carrots and bok choy.
Yield: 4-6 servings
For the carrots
  • 1 tbsp canola oil
  • 2 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 1 cup coconut milk
  • 1½ lb carrots, peeled and cut into 3-inch lengths
  • ½ red onion, cut into ½-inch slices
  • 1 jalapeno, seeded and minced
For the tofu
  • ¼ cup dark brown sugar
  • ¼ cup soy sauce
  • 2 tbsp Thai red curry paste
  • 1 tbsp minced ginger
  • 1 tbsp canola oil
  • 12 oz super firm sprouted tofu, cut into 1-inch rectangles
  • 1 head bok choy, coarsely chopped
  1. Heat oven to 450F.
  2. For the carrots, in a large bowl, combine the oil, sugar, lime juice, soy sauce, and coconut milk. Toss together with the carrots, onion and chile. Season to taste with salt.
  3. Pour into a large baking pan and roast for 45 minutes, or until carrots are tender, stirring every 15 minutes.
  4. Meanwhile, prepare the tofu. In a small bowl, whisk together the sugar, soy sauce, red curry paste and ginger. Set aside.
  5. In a large wok, heat the oil over medium heat. Add the tofu slices and saute until lightly browned on each side, about 5 minutes per side. Add in the bok choy and saute until wilted, 2-3 minutes.
  6. Stir in the sauce and cook for a few minutes more, allowing the flavors to combine.
  7. Serve the tofu and carrots atop a bed of rice or quinoa.
Nutrition Information
Serving size: ¼ of recipe

For more ways with curry, check out these:

noodles in thai curry sauce

Noodles in Thai Curry Sauce

golden thai curry with green beans

Golden Thai Curry with Green Beans

thai penang vegetable curry

Thai Panang Vegetable Curry

From Around the Web

Green Curry Kale and Crispy Coconut Tempeh from The First Mess

Avocado Green Curry Noodles with Toasted Coconut and Cashews from Aida Mollenkamp

30-Minute Squash Coconut Curry from Pinch of Yum

Coconut Curry with Potatoes, Carrots and Crispy Collards from Edible Perspective

Spicy Thai Curry Soup from For the Love of Cooking


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49 Responses to Red Curry Tofu with Coconut Chile Carrots and Bok Choy

  1. This looks amazing, Joanne! Love curries recipes!

  2. I love that pic of the raw carrots, just waiting to be cooked! This would be a great dish to use up some CSA veggies. Yum!!

  3. Why are people so annoying when they don’t understand how you want to eat? It shoudn’t be such a big deal!

  4. Oh yes — you’re speaking my love language sista!

  5. Lauren says:

    I think this dish Would be perfect to introduce the hubby to tofu!!

  6. Leah Davis says:

    I love tofu and I feel like it gets a bad rep. Definitely want to try this dish – I’ve been wanting to incorporate more Asian flavors into my cooking. Yum!!

  7. debbie says:

    My kind of dish Joanne. I don’t know why people are always amused if someone is vegetarian. I am vegetarian also and was completely vegan for a year. Oh the comments!

  8. I’ve been thinking of making red curry this week – love this!

  9. Ugh! I so know what you mean, but I usually end up eating better than the meat ppl anyway. Red curry is my FAV!

  10. This curry tofu is totally gorgeous, Joanne! Love love all the garden-fresh veggies you packed inside! Your photos are ‘rocking too! Love the soft lighting and vibrant colors! πŸ˜‰

  11. Oh my god. I feel your struggle. Growing up, I’d always get offered meat even by close family friends, like 2438549857943 times. But what was worse was when someone would try to grill me some veggies without asking me… but on the same grill as the meat. I’d always have to awkwardly refuse, it was the worst. I just had great Thai food last night and it’s made me appreciate the cuisine more, so I would love to try this! πŸ™‚

  12. Tofu is a lifesaver – what do those carnivores know πŸ˜› love all kinds of curries!

  13. Emma says:

    This looks freakin’ delicious Joanne! I’m already a tofu lover but can definitely see this one winning over those skeptics.
    And, why does everyone hate on the veggies at bbqs…?

  14. Kinsey says:

    That looks so good! I love how tofu can really do whatever you want it to do. I normally make my red curry tofu with a lot of coconut milk, but this looks like a more summer friendly option. Yum!

  15. Zainab says:

    Hhahah try not eating pork and going to a BBQ. How about these hot dogs? Why not these ribs? is it really a religious reason? Really? leave me the heck alone!! Anyway, absolutely stunning tofu!!

  16. I grew up eating tofu and bok choy…this is a perfectly delicious meal for me.

  17. elizabeth e says:

    this looks delicious! i’m about to start mark bittman’s vegan before 6 challenge (obviously after the holiday weekend), and i’ve got this bookmarked to try. i can have it for breakfast and lunch, right?

  18. Julia says:

    Confession: I’ve never cooked with tofu. But this dish looks like it’s so full of flavor and so satisfying, I really must try it! Have a wonderful 4th!!

  19. Eileen says:

    YAY. Curries like these are a mainstay in our house just about all the time. NOM NOM NOM. & I don’t get why people have to be so judgmental about what others are eating! It’s just rude. Eat whatever you want and be happy!

  20. I’ve been looking for new tofu recipes to try! Looks like a great combination of flavors! And I can totally relate to being the vegetarian at the barbeque, everybody seems to find that weird πŸ™‚

  21. Monica says:

    Love tofu, curry, bok choy and all that! This is for me! I need to add some tofu into my next curry. Have a great 4th!

  22. Kate says:

    I haven’t tried this recipe, but I love red curry tofu. Who am I kidding, I love all colored curry tofu.

  23. Carrie says:

    This looks healthy, simple, and delicious – I’m going to have to try it out! It looks like it might make a delicious lunch to pack once the school year begins.

  24. Tahnycooks says:

    I bet this smelled so good! the flavors and textures of this dish are right up my alley! YUM!

  25. Joanne, dish looks delightful:) tofu coconut milk carrot omg so many flavour s

  26. I’m a meat-eater but definitely a big fan of tofu! This looks amazing. Have a great 4th of July weekend!

  27. Olivia says:

    I should cook more with tofu. You’ve inspired me! Love this dish πŸ˜‰

  28. 1) these pictures are insane 2) vegetarians are the original comedians and 3) please be my best friend.

  29. This looks a bazillion times more amazing than a burger to be honest! You had me at coconut chile!

  30. This looks fantastic. I love the ingredients in that sauce. That is definitely a lot of good flavor πŸ˜€

  31. Jenna says:

    DEFINITELY making this!

  32. Mary says:

    This looks wonderful Joanne – such great flavors – I’m drooling!

  33. Looks gorgeous and your pics are just mouth watering!! Its late night here and these pics are making me hungry!!

  34. Oh Yum!! I’m a huge tofu fan and I’m always looking for new ways to cook it and this one looks and sounds amazing!! I’ve never tried red curry before but I can’t wait to have some on my tofu next time!

  35. This dish looks delicious. I love the colors. You know some people just never grow up.

  36. Monet says:

    We had some amazing vegetarian food while in Portland…I vowed I wanted to do more vegan and vegetarian dishes when we got home. I can’t wait to try this Joanne!

  37. This entire array of curry dishes makes me weepy.

  38. Enjoy your wok! I also cannot fathom why people think they can change your mind about eating meat πŸ™‚

  39. Tina says:

    Joanne, I had been vegetarian two times in my life so far. Completely off meat and the first time lasted about 6 years, the second vegetarian cooking and eating went 7 years. But I know exactly what you mean about the comedians who always need to offer you meat.

    Somehow my diet would be extremely interesting to people I worked with or at a get together. It got sooo old!! “What you need is a good steak” I would hear followed by gales of laughter. Funny, not πŸ™‚

    Great tofu dish you have here. Nothing like fresh tofu to make a difference in taste!

  40. I ALWAYS love red curry, it is one of my favourites without a doubt πŸ˜€
    The reason behind me eating vegetables!

    Choc Chip Uru

  41. Johanna GGG says:

    oh being asked don’t I really want some meat over and over is so boring – but your tofu looks amazing and those carrots sound really good too – I am definitely THAT sort of vegetarian πŸ™‚

  42. Reeni says:

    I have not one tofu recipe on my blog even though I eat it often and love it. Your pictures are so inviting! I would definitely ask for seconds. And thirds too.

  43. Danguole says:

    I was so behind on your blog posts, and now I’m hungry like whoa.

    P.S. People are extra annoying when you’re a vegetarian. (I was for about 7 years, troofax!)

  44. Lynna says:

    Love the vibrant colors of this dish. I`m so jealous you`re a good cook. Saving the recipe!

  45. narf7 says:

    “So we meet again Batman…” long time no see. Pinterest just reunited us πŸ˜‰ Yummo on the recipe and love that red curry pairing with the tofu. Hope life is treating you well on your side of the globe. Cold enough to freeze the proverbials off a monkey here in Tasmania. Have a great weekend πŸ™‚

  46. I love tofu – it is anything but boring. I may just need to bring some tofu to my next BBQ πŸ˜‰

  47. Mike says:

    Tasty! I did not have Bok Choi, but fresh spinach worked very well. However, 2 tablespoons of the red curry paste pushed the flavor very high on the hot meter! I recommend just half of that amount. I assume the carrots are served separately rather than combined? Also, a squeeze of fresh lime adds a nice touch when served.

  48. Molly says:

    OK, I know tofu and vegetables are not “comfort food” by most people’s standards, but this has become my favorite go-to dish. This is what I’d want for my last meal! Thanks!

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