Red Curry with Tofu over Rice

This vegan red curry is the kind of dish that feels deeply comforting and impressively complex, but only takes 30 minutes start to finish. The flavor foundation is ONOIN Ginger & Lemongrass, which replaces the usual tedious prep. Just a couple tablespoons bloomed in the pan, and you're already building a base that smells like a Thai restaurant. Add red curry paste, coconut milk, crispy tofu, and whatever vegetables you have on hand hand, and dinner is done! No knife, no crying, no compromise on flavor.

1. Pat tofu dry. Heat a nonstick skillet with a little oil over medium-high and sear tofu 5–7 minutes, turning to brown multiple sides. Transfer to a plate. 
2. Reduce heat to medium. Add ONOIN Ginger & Lemongrass and red curry paste to the skillet; cook 60–90 seconds, stirring, until fragrant. 
3. Pour in coconut milk and soy sauce, scraping up any browned bits. Bring to a gentle simmer.
4. Add vegetables and the seared tofu. Simmer 8–10 minutes until veggies are tender-crisp and flavors meld.
5. Serve curry over hot rice; garnish with basil or cilantro. Adjust seasoning with extra soy sauce if desired.

Pro Tips:

• Press tofu for at least 15 minutes before cooking for the best crispy texture.
• use full fat coconut milk for a richer, creamier sauce.
• Red curry pasta varies in heat. Start with 1 tablespoon and adjust to taste.
• Add baby spinach or kale in the last 2 minutes for extra greens.