My husband used to cook a LOT. But that was only until we had kids and he realized that it’s not that fun cooking for fussy eaters. Oh, and a few years ago he started his own paddle board company while already having a full time job AND decided he’d build our house pretty much by himself, SOOO… in all fairness he has no time…Anyway the responsibility for cooking for our family these days (years) definitely lands squarely upon my shoulders. Having said that, after telling him that I was going to add a delicious Thai Curry to the blog, he piped up “Make sure you use peaches”. I hate to admit when he’s right but ..this time he was. The peaches add a contrasting delicious sweetness to the familiar traditional Thai flavours.
For the Tofu: Preheat the oven to 400 F (200C). Using a tofu press, press your tofu for about 10 minutes to remove extra moisture. Remove from press and cube. Add your cubes to a medium mixing bowl. Drizzle 1 tbsp olive oil and 1 tbsp of soy sauce over tofu and toss well to combine. Sprinkle the cornstarch over the tofu and again to toss well. Transfer the tofu to a baking pan and bake for about 25 minutes, flipping the tofu at the halfway mark.
Remove from the oven and set aside. 
For the Curry: Heat your coconut oil in a large pot or Dutch Oven. Add your chopped onion and saute for about 5 minutes. Add your pressed garlic and grated ginger and sauce for another minute. Add your broth and salt, cover and bring to a boil. Lower the heat and add your Thai Kitchen red curry paste and sweet potatoes. Allow it to simmer for about 15 minutes until sweet potatoes are fork tender. Add your can of coconut milk, agave, chopped spinach, can of baby corn and sliced peaches. Bring it just to a low boil and remove from heat. Add freshly squeezed lime juice and chopped basil (if using).
Serve with rice. Enjoy!
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- For the Tofu:
- 1 block of firm or extra firm tofu, well drained and cubed
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1.5 tbsp corn starch
- For the Curry:
- 1 tbsp Coconut Oil
- I small onion chopped into larger bite sized pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3½ cups vegetable broth
- 1 tsp salt
- 2½ tbsp Thai Kitchen red curry paste
- 1 large sweet potato cut into larger bite sized chunks
- 1 can full fat coconut milk
- 1 tbsp agave
- 2 handfuls spinach chopped
- 2 peaches cut into thin slices
- 1 can of baby corn
- 2 tbsp freshly squeezed lime juice
- Chopped Thai Basil to garnish (optional)
- Cooked rice for serving
- For the Tofu:
- Preheat the oven to 400 F (200C).
- Using a tofu press, press your tofu for about 10 minutes to remove extra moisture.
- Remove from press and cube.
- Add your cubes to a medium mixing bowl.
- Drizzle 1 tbsp olive oil and 1 tbsp of soy sauce over tofu and toss well to combine.
- Sprinkle the cornstarch over the tofu and again to toss well.
- Transfer the tofu to a baking pan and bake for about 25 minutes, flipping the tofu at the halfway mark.
- Remove from the oven and set aside.
- For the Curry:
- Heat your coconut oil in a large pot or Dutch Oven.
- Add your chopped onion and saute for about 5 minutes.
- Add your pressed garlic and grated ginger and sauce for another minute.
- Add your broth and salt, cover and bring to a boil.
- Lower the heat and add your Thai red curry paste and sweet potatoes. Allow it to simmer for about 15 minutes until sweet potatoes are fork tender.
- Add your can of coconut milk, agave, chopped spinach, can of baby corn and sliced peaches. Bring it just to a low boil and remove from heat. Add freshly squeezed lime juice and chopped basil (if using).
- Serve with rice.
This tofu stir fry makes the perfect weeknight meal! It s vegan, super easy to make, packed with flavor and protein, and ready in just 30 minutes.