Red Curry Glazed Tofu with Coconut Rice and Fresh Mango Salad
Crispy golden tofu cubes are glazed in a sweet and savory red curry sauce, served alongside fragrant coconut rice and a vibrant mango salad with butterhead lettuce, fresh basil, and crunchy bean sprouts. The curry paste provides depth and warmth while honey balances the heat, creating an aromatic glaze that coats each piece of tofu. This colorful meal combines Thai-inspired flavors with fresh textures, making it perfect for weeknight dinners or meal prep. The coconut rice adds richness that complements the spicy-sweet tofu, while the crisp salad provides a refreshing contrast with bright lime and sesame notes.
Ingredients
- 16 oz tofu, extra firm, 1 inch cubes, vacuum-packed preferable
- 1 Tbsp red curry paste
- 2 tsp honey
- 2 tsp soy sauce, low-sodium
- 2 Tbsp cooking oil
- 1 ½ cups rice, uncooked white or brown
- 1 ½ cups coconut milk, light
- 1 ¼ cups water
- 1 Tbsp soy sauce, low-sodium
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- 1 tsp lime juice
- ½ tsp red pepper flakes
- 2 stalks green onions, chopped, green and white parts combined
- 5 oz butterhead lettuce, leaves tornbaby spinach1:1nutritiondairy-free
more nutrients but different texture
- 1 whole mango, peeled and cubed
- 8 leaves basil, chiffonade
- 2 oz mung bean sproutschopped raw snow peas1:1texture
maintains crunch with slightly different flavor
Instructions
- 1
Combine green onions, lettuce, mangos, basil, and mung bean sprouts in a bowl
- 2
Heat nonstick pan with cooking oil over medium-high heat
- 3
Add tofu and sear on all sides until golden brown for approximately 8 minutes total
- 4
Add glaze and toss to coat tofu in glaze
- 5
Add vinaigrette to salad and toss until dressed to your liking
- 6
Reheat rice in microwave if made ahead
- 7
Serve tofu over rice with salad on the side
Tips
Press tofu between paper towels for 15 minutes before cubing to remove excess moisture for better searing and glaze adhesion.
Make extra coconut rice as it keeps well in the refrigerator for 3-4 days and reheats perfectly in the microwave.
Tear lettuce by hand rather than cutting with a knife to prevent bruising and maintain crisp texture in the salad.
Good to Know
Store leftover tofu and rice separately in refrigerator for up to 3 days. Keep salad components separate until ready to serve.
Cook rice up to 3 days ahead. Press and cube tofu up to 1 day ahead. Prep salad vegetables up to 4 hours ahead but dress just before serving.
Serve immediately while tofu is warm and crispy. Provide lime wedges and extra red pepper flakes on the side for customization.
Common Mistakes
Don't skip pressing tofu or it will release water and prevent proper searing and glaze adhesion.
Avoid overcrowding tofu in pan to ensure even browning on all sides.
Don't dress salad too early or lettuce will wilt from the acid in the vinaigrette.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
maintains crunch with slightly different flavor
FAQ
Can I use firm tofu instead of extra firm?
Yes, but press it longer to remove more moisture and handle gently as it's more delicate and prone to breaking during searing.
How long does the leftover coconut rice keep?
Coconut rice keeps in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat with a splash of water.
Can I make this gluten-free?
Yes, substitute tamari or coconut aminos for soy sauce. Check that your curry paste is gluten-free as some brands contain wheat.