Tofu Pad Ped (Thai Red Curry Stir-Fry)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Thai red curry stir-fry with eggplant, snap peas, and tofu in coconut sauce, finished with fresh basil and peppercorns. Ready in about 30 minutes and more flavorful than takeout. Serve over rice for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons vegetable oil, (divided)
- 16 ounces super-firm tofu, (cubes (1/2-inch))
- 12 ounces eggplant, (diced (1/2-inch))
- 1 cup snap peas
- 2 garlic cloves, (minced)
- 1 teaspoon freshly grated ginger ((or galangal, if available))
- 2 tablespoons vegan red curry paste, (or to taste (up to 4 tablespoons))
- 1 teaspoon organic brown sugar
- 1/2 cup full-fat coconut milk
- 1 tablespoon soy sauce
- 2 teaspoons whole peppercorns ((or more, to taste))
- 1/4 cup fresh basil leaves
- Salt, (to taste)
- Cooked rice, (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1338mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 964mg
- Calcium
- 187mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.