Thai Red Curry Tofu

Our friends at Harvard University developed this delicious Thai Red Curry Tofu recipe for us!

Click here to view/print the PDF version of this recipe.

Servings: 30
Serving Size: 6 ounces

Ingredients

60 Ounces Coconut milk
4 Ounces Curry paste, red
15 Pounds Tofu, firm
8 Ounces Sugar, fine, granulated
2 Ounces Salt, kosher
1 Ounce Coconut flakes
4 Ounces Scallions, fresh
1 Tablespoons Cornstarch
4 Ounces Oil, canola
Oil, canola, pan spray, as needed

Preparation

1. Drain tofu. Cut tofu into 4 oz squares roughly 3 in x 2 in x 1 in. Season with half of salt. Slice scallions
thin on a bias.
2. Heat flat top to 450 F. Add canola oil to flat top. Place squares in oil and allow them to sear. Roughly 4-
5 minutes. Should be a deep gold brown, not burnt.
3. Coat sheet pan with canola spray. Place seared tofu on sheet pan, cool and set aside.
4. Place coconut flakes on a sheet pan. Toast at 325 F for 5 minutes. Remove from oven and cool.
5. In a saucepan combine: coconut milk, half of red curry, sugar and remaining salt. Mix and taste. Adjust
seasoning. Should be sweet, savory and moderately spicy.
6. In a small bowl mix corn starch with cold water to a creamy smooth consistency. Bring sauce to simmer
and whisk in cornstarch slurry.
7. Allow sauce to simmer for at least 10 minutes.
8. Roast tofu in oven at 350 F until the tofu begins to puff. Internal temperature should be at least 145 F.
9. Shingle tofu on serving platter. Ladle sauce over tofu. Garnish with scallions and toasted coconut.