Tofu with Sour Curry
Submitted by dano1958
Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis isn’t your typical coconut-milk curry. The sour curry tradition skips the cream and leans hard into tang, letting red curry paste, lime juice, and fresh tomatoes do all the heavy lifting.
Pan-fried tofu cubes get golden and slightly crisp before meeting okra wedges and juicy tomato in a sauce that’s bright, punchy, and layered with heat.
A slurry of cornstarch pulls everything together into a glossy, spoonable sauce that clings to every bite of rice.
Pro Tips
- Drain the tofu cubes for a full 10 minutes before frying. Surface moisture causes splattering and prevents browning
- Go easy when stirring after the tofu goes back in. Too much tossing and those golden cubes will crumble
- Fresh okra adds a unique texture here, but if it’s not in season, swap in green beans cut on the diagonal
- Taste the sauce before serving and adjust the lime juice. More acid means more of that signature sour curry bite
Ingredients
Directions
Cube the tofu and drain for 10 minutes in a colander.
Heat the vegetable oil in a wok over medium heat.
Stir-fry the onion for 2 minutes.
Add the tofu, spreading it evenly in the bottom of the wok and fry until it begins to change colour.
Turn over and repeat.
Remove tofu.
Add the curry paste and stir-fry for 1 minute.
Put the tofu back in the wok and add the okra and tomatoes.
Stir-fry taking care not to break the tofu, for 3 to 4 minutes.
Add the dissolved cornstarch with the lime juice, salt and soy sauce.
Let the mixture cook, stirring occasionally for 5 to 7 minutes.
Garnish with the green onion and serve hot over the rice.
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