Originally, I was just going to fold this Southeast Asian inspired vegan Thai red curry tofu or tempeh marinade into this recipe. And while it’s excellent in those tacos, it can also be incorporated into your favorite salads, sandwiches, or even as a stand alone main. It’s great for any season. You can cook it out on the grill, which makes it ideal for summer cookouts. Or you can pan fry it in a skillet. And best of all, it’s super easy to make.
This recipe makes enough to marinate a 16 ounce block of extra firm tofu or a 8 ounce block of tempeh.
A few things…
- Before you make the Thai red curry marinade, you’ll need to prep the tofu or tempeh. If using tofu, make sure to press it first. I do it for, at least, 20 minutes. And I wrap my tofu in a paper towel, and then, use 2 plates with cans of beans on top. If using tempeh, blanch it. I like to add water to a glass loaf pan, and then, microwave it for 4 minutes. Then, I add the tempeh to the pan, and microwave for another 3 minutes. I remove the tempeh and let it cool.
- I like to chop up my prepped tofu and tempeh before adding it to the Thai red curry marinade, so that the flavor will penetrate it more deeply. How you chop it is up to you–slices, cubes, triangles…
- I tested Thai Kitchen Red Curry Paste and World Foods Thai Red Curry Paste. Both are relatively easy to find in the US, including at major grocers. I find both to be mild. Either worked very well in this marinade.
- For best results, marinate the tofu or tempeh overnight. For pretty good results, ~5 hours will do in a pinch. Obviously, the less time it marinates, the less intense the flavors.
- I tested grilling and pan frying the marinated tofu or tempeh, and provide directions for both. If you try another cook method, I’d love to know how it worked out.
- I used a gas grill set at 400º F, and kept the lid down during the cook time. But, make sure to keep a close eye on it. Cook it until it’s fully cooked through and looks crisp enough for you, which may be less or more time for you than the instructions.
Please enjoy! And check out other delicious UVK recipes, like Coconut Curry Carrot Soup, Marinated Grilled or Baked Tofu, Curried Cauliflower Soup, Chickpea Curry, Tempeh Marinade with Garlic, Thyme and Hungarian Paprika, and more.
Thai Red Curry Tofu or Tempeh Marinade
16 ounce package of extra firm tofu, pressed (OR 8 ounce package of tempeh, blanched and cooled) (see notes above)
2 Tbsp Thai red curry paste (see notes above)
4 large garlic cloves, finely chopped
1 Tbsp finely chopped fresh ginger
⅓ cup reduced sodium soy sauce (OR reduced sodium gluten free tamari)
A generous amount of cracked black pepper, to taste
1 Tbsp canola oil
Lime wedges, to serve
1. Chop the prepped tofu (or tempeh) to suit you (slices, cubes, triangles, etc), and then, set it aside to make the Thai red curry marinade.
2. In a container with a lid that can seal, add the remaining ingredients. Stir. Add the tofu or tempeh. Seal the container with the lid. Shake it until the marinade is covering everything.
3. Place the container in the refrigerator. For best results, marinate overnight. For ok results, marinate for ~5 hours.
4. When your tofu (or tempeh) is done marinating, it’s time to cook it!
- TO PAN FRY: In skillet, add the canola oil. And then, add all the tofu (or tempeh) and all the Thai red curry marinade to the skillet. Pan fry over medium-high heat until the marinade cooks down, and the tofu (or tempeh) is cooked through and crisped to your preference.
- TO GRILL: Line a grill-proof pan with non-stick aluminum foil. Spread the canola oil over it. Add all of the tofu (or tempeh) and all of the Thai red curry marinade to the pan. Spread the tofu (tempeh) evenly. Heat a gas grill to ~400º F. Place the pan in the grill and close the lid. Grill for ~10 minutes (checking at the 5 minute mark). Flip. Close the lid, and grill for another 3 minutes or until it’s fully cooked through and looks good to you. Keep an eye on it throughout the process to make sure it doesn’t burn. Remove from the grill.
5. Serve with lime wedges on the side and enjoy as a vegan main. Or incorporate it into your favorite dishes, like these tasty tacos and more.