Gaeng Phet Tao Hu (Crispy Tofu Red Curry with Baby Corn)
Golden crispy tofu and sweet baby corn in a creamy red coconut sauce, with a vegan way to season it.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £1.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice in a covered pan with 400 ml water for 12 minutes and rest covered.
12 min - 2
Heat 1 tbsp oil in a non stick pan and fry the tofu for 8 minutes, turning, until golden on most sides. Lift out.
8 min - 3
Add the remaining oil and fry the baby corn for 4 minutes until blistered in places.
4 min - 4
Spoon in your ready made Thai red curry paste (see the base recipe) and fry for 2 minutes until fragrant.
2 min - 5
Add the coconut milk and water and simmer for 8 minutes. Add the peppers and beans and cook 4 minutes more until tender.
12 min - 6
Return the tofu, stir in the tamari, sugar and lime juice. Heat through 2 minutes and taste.
- 7
Top with basil and serve with the rice.
Tips
- Press the tofu in a clean tea towel under a heavy pan for 15 minutes for crisper edges.
- Shrimp paste in the base makes it non vegan, so use a version of the red curry paste made without it for a truly vegan dish.
- Halve the baby corn lengthways so it cooks quickly and soaks up the sauce.
Storing and freezing
Cool and keep in the fridge for up to 3 days. Freeze for up to 2 months without the green beans. Reheat until steaming hot all the way through.
Questions
Is this really vegan?
Only if you make the Thai red curry paste without shrimp paste. The paste recipe explains how. All the other ingredients here are plant based.
Can I use extra firm tofu or tempeh?
Yes, both work well. Tempeh needs a 10 minute simmer first to lose any bitterness.
What if I cannot eat soy?
Leave out the tofu and tamari. Use chickpeas and 1 tsp salt instead.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.