Thai Red Curry Tofu with Crispy Shallots

Serves: 2–3 | Time: 35–40 minutes

Ingredients

• 1 block (14–16 oz) extra-firm tofu, pressed

• 1 tbsp cornstarch

• 2 tbsp neutral oil (for pan-frying)

• 1 tbsp soy sauce

• 1 tsp toasted sesame oil

Curry Base:

• 2 tbsp neutral oil

• 2–3 tbsp authentic Thai red curry paste (like Maesri for a flavor punch)

• 1 small shallot, minced

• 2 cloves garlic, minced

• 1 tbsp grated galangal (or ginger)

• 1 tsp lime zest

• 1 tbsp red miso paste if needed)

• 1 ½ tbsp palm sugar (or brown sugar)

• 1 ½ tbsp soy sauce (or vegan fish sauce for more depth)

• 1 can (13.5 oz) full-fat coconut milk

• ½ cup vegetable broth (to thin out and help meld flavors)

Veggies:

• ½ cup Japanese eggplant, sliced

• 1 red bell pepper, sliced

• ½ cup bamboo shoots or baby corn

• 1 cup baby spinach

Finishing Touches:

• 1 tbsp lime juice

• Handful Thai basil or cilantro

• Optional: Sliced red chili, crushed peanuts, crispy shallots

Serve With:

• Steamed jasmine rice or rice noodles

• Lime wedges on the side

Instructions

1. Crispy Tofu Prep

• Cut tofu into cubes. Toss in soy sauce and sesame oil, then dust with cornstarch.

• Pan-fry until golden and crispy on all sides. Set aside.

2. Build the Flavor Base

• In a large skillet or wok, heat oil over medium heat. Sauté shallots until translucent.

• Add garlic, galangal, lime zest, and curry paste. Stir until fragrant (about 1–2 mins).

• Stir in fermented soybean paste (or miso) and palm sugar. Let it bubble for 30 seconds.

3. Simmer the Curry

• Pour in coconut milk and broth. Add soy sauce. Simmer 5 minutes, stirring occasionally.

• Add eggplant and bell peppers. Simmer for 5 more minutes.

• Stir in bamboo shoots and bok choy. Cook 3–4 minutes until just tender.

4. Finish and Assemble

• Add crispy tofu and simmer 2 minutes to absorb flavors.

• Stir in lime juice and Thai basil. Taste and adjust—add more soy sauce, sugar, or lime if needed.

• Serve hot over rice or noodles. Top with chili slices, peanuts, and crispy shallots if using.

Homemade Crispy Shallots & Shallot Oil

Time: 20–25 minutes

Yield: About ½ cup crispy shallots + ½ cup shallot oil

Ingredients

• 4–6 shallots, peeled and thinly sliced (use a mandoline for best results)

• ¾–1 cup neutral oil (vegetable, canola, peanut, or grapeseed)

• Salt, to taste

Instructions

1. Prep Shallots

   • Slice shallots very thinly and evenly. Uniform slices = even crisping.

   • Pat slices dry with a paper towel to reduce moisture (this helps with crisping and reduces splatter).

2. Heat the Oil

   • In a heavy-bottomed skillet or saucepan, pour in enough oil to submerge the shallots (about ¾–1 cup).

   • Heat over medium-low until the oil is hot but not smoking. Test with one slice—if it sizzles gently, it's ready.

3. Fry Shallots

   • Add all shallots to the oil and stir occasionally to separate them.

   • Cook gently, adjusting heat as needed to avoid burning.

   • After about 10–12 minutes, they will start to turn golden.

   • Stir constantly in the final 2–3 minutes—they go from golden to burnt quickly.

4. Drain & Season

   • Once deep golden brown, remove with a slotted spoon and drain on paper towels.

   • Immediately sprinkle with a pinch of salt while they’re still hot.

5. Cool & Store

   • Let cool completely before storing.

   • Store crispy shallots in an airtight jar for up to 1 week.

   • Pour cooled shallot oil into a jar and refrigerate—great for stir-fries, dressings, and drizzling.