The easiest and most delicious recipe for chickpea tofu in red curry sauce you will ever find! This recipe is ready from prep to table in 25 minutes. If you love curry, but don't like the fuss of making curry spices from scratch, this chickpea and tofu recipe will be your favorite!
This Chickpea and Tofu recipe is similar to a chicken recipe that also uses a Thai red curry paste. Be sure to try my Chicken and Vegetables in Red Curry Sauce recipe on this site. Both dishes pair well with this amazing side dish recipe and are great served with white rice.
Jump to:
- What is Chickpea
- What is Tofu
- What is Red Curry
- What is the Best Red Curry Paste
- Ingredients Needed To Make This Recipe
- Super Easy Instructions To Make This Dish
- Substitutions
- Variations
- How to Store Leftovers
- FAQ About Chickpea and Tofu Recipe
- Other Vegetable Recipes To Try
- Top Tips
- Other Easy Recipes You May Like
- 📖 Recipe Card
- 💬 Reviews
What is Chickpea
Chickpeas are versatile little wonders that have been enjoyed for thousands of years. Also known as garbanzo beans, these round-shaped legumes come from the Fabaceae family.
Chickpeas have a mild yet nutty taste that is truly unique. They are earthy and slightly buttery with hints of sweetness. When cooked properly, they develop a creamy texture that enhances their flavor. One of the great things about chickpeas is their versatility in various dishes. Whether you use them in salads, soups, stews, or even make hummus out of them, their taste remains delightful and adaptable to different seasonings. Speaking of seasonings, chickpeas easily absorb the flavors of spices and herbs used during cooking. This makes them an excellent base ingredient for creating this chickpea tofu curry recipe.
What is Tofu
Tofu, also known as bean curd, originates from China and has been a staple in Asian cuisine for centuries. It's made by coagulating soy milk and then pressing the resulting curds into blocks. Sounds simple enough, right?
Now, let's talk about its taste and texture. Tofu itself doesn't have a strong flavor, which makes it an excellent canvas for absorbing other flavors. Its smooth and slightly creamy texture can be compared to custard or soft cheese. This unique combination of qualities allows the tofu to be used in various dishes — from savory stir-fries to sweet desserts.
One of the best things about tofu is its versatility. With different types available, such as silken tofu (extra soft), firm tofu (holds its shape well), or even smoked tofu (adding a smoky twist), you can choose the one that suits your preferred cooking style.
What is Red Curry
Red curry is typically made from a combination of ingredients like red chili peppers, garlic, sea salt, lemongrass, turmeric, and sometimes shrimp paste. It is used in Asian cooking.
Note that the red curry paste used in this recipe does not contain shrimp, making this recipe a true vegan/vegetarian option.
Since the predominant ingredient is red chili peppers, this red curry gives the dish a spicy flavor. The beauty of this recipe is you can modify how mild, or spicy you want your chickpea tofu recipe to be. So please keep reading and I will teach you how.
What is the Best Red Curry Paste
The one you can make from scratch is ultimately the best! However, if you're looking for a no-fuss and quick option, the BEST store-bought curry paste is by far the little cute one that comes in a can, called Maesri.
This red curry paste is a product from Thailand and is made with Chili Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, and Spices like Coriander Seeds, Cumin, and Cardamom.
You can find them at the grocery store in the Asian aisle. In a pinch, when you have a taste for curry, Maesri is the brand to use. It's as close to authentic as you can get. You will not be disappointed!
These are the other varieties I have in my pantry at all times: Prik Khing Curry Paste, Masaman Curry Paste, Panang Curry, and Green Curry. I got them from Amazon.
Ingredients Needed To Make This Recipe
- Oil - You can use any type of oil, like olive oil, or coconut oil, Coconut oil will be a great alternative.
- Aromatics:
- Garlic
- Yellow Onion
- Red Curry Paste - This one is my favorite!
- Liquid:
- Vegetable Broth - You can substitute water or chicken broth if you don't have any dietary restrictions.
- Full-Fat Coconut Milk - Do not use coconut cream (too sweet). This is what I use.
- Vegetables:
- Carrots
- Green Bell Pepper or Red Bell Pepper
- Chickpea - also known as garbanzo beans. I used canned for a quick and easy recipe. The one I use is organic and has low sodium.
- Herbs:
- Kaffir Lime Leaves - I found some fresh ones on Amazon. They freeze really well too.
- Thai Basil Leaves - You can substitute regular Basil Leaves.
- Extra-Firm Tofu
- Lime Wedges - serve on the side. The lime juice brings out the flavor of the dish.
- Jalapeño Pepper (optional) - You can substitute and/or add Thai red chili peppers.
- Fresh Cilantro (optional) - Adds to the flavor and aroma of the dish overall.
*Please refer to the recipe card below for specific measurements for Chickpea and Tofu ingredients.
Super Easy Instructions To Make This Dish
In just 6 simple steps you can make this delicious Chickpea Tofu curry dish!
STEP 1: In a skillet over medium-high heat, add oil. When the oil shimmers, sauté sliced onions and garlic.
STEP 2: Add the red curry paste to the skillet. Cook until the paste turns more golden brown.
STEP 3: Add broth and full fat coconut milk until it boils, turn to medium heat, and simmer uncovered for 10-15 minutes. This allows for all the flavors to open up.
STEP 4: Add carrots and chickpeas.
STEP 5: Add tofu cubes, bell peppers, kaffir lime leaves, and Thai basil leaves.
STEP 6: Stir and fold all ingredients gently.
Hint: The secret to quick and easy meal prep and cooking is to have all your ingredients cut, sliced, and measured ahead of time.
*See the recipe card below this post for ingredient quantities and full written instructions on how to make this tofu and chickpea curry recipe.
Substitutions
The ingredients used in this recipe are naturally vegetarian and gluten-free. If you do not have any diet restrictions, this recipe will work well with shrimp or chicken.
- Gluten-free - all the ingredients listed in the recipe card are gluten-free. Be sure to check the label if making substitutions to the list if you are gluten-sensitive.
- Vegetarian - The brand of red curry paste that I used does not contain any shrimp. Check the label if you're using store-bought.
Variations
You can adjust the spice level to this chickpea tofu recipe from mild to hot by trying the suggestions below:
- Mild - If you want this dish to be mild, only use 1 to 2 ounces of the red curry paste and omit using jalapeño in this recipe.
- Medium - Use 2 to 3 ounces of the red curry paste with the jalapeño.
- Hot - If you want this dish to be spicier, use all 4 ounces of the red curry paste and add more jalapeño to the recipe.
See this spicy version of this recipe with chicken and vegetables on my website!
How to Store Leftovers
1. Cool it down: Before diving into storage tips, make sure to let your leftovers cool down first. Leaving them out at room temperature for too long increases the risk of bacteria growth. Once they've reached a safe temperature, you're ready to pack them up.
2. Choose an airtight container: Opt for sturdy containers that are both microwave-safe and freezer-friendly. Glass or BPA-free plastic containers work wonderfully for most dishes. Remember to choose an appropriate size so that you don't end up with unnecessary air gaps.
3. Label like a pro: Prevent any confusion by labeling your leftovers with the date and contents before placing them in the fridge or freezer. This way, you won't have to play the "leftover guessing game" later on.
4. Divide and conquer: If you have a large batch of leftovers, consider dividing them into smaller portions before refrigerating or freezing. This will allow for quicker reheating without having to defrost more than you need.
5. Make friends with your freezer: Freezing is an excellent option if you know those tasty morsels won't be consumed within a couple of days – just ensure proper packaging! Wrap items tightly in aluminum foil or place them in freezer bags to prevent dreaded freezer burn.
6. Reheat wisely: When it comes time to enjoy those glorious leftovers again, make sure to reheat them properly and safely. Most foods can be reheated in the microwave or oven (covered loosely with foil). Just remember to stir halfway through if needed!
7. Use 'em creatively: Don't let those leftovers go to waste! Get creative and transform them into new dishes. Leftover grilled chicken? How about a tasty salad or a flavorful wrap? Unused pasta can easily be turned into a delicious pasta bake. The possibilities are endless!
8. Trust your senses: Last but not least, always trust your senses when dealing with leftovers. If something smells funky, looks off, or has an unusual texture – it's best to play safe. Remember, when in doubt, throw it out!
FAQ About Chickpea and Tofu Recipe
Absolutely! If tofu isn't your thing or if you want to switch things up, you can skip it altogether or substitute it with vegetables like bell peppers or mushrooms. The choice is yours!
You have two options here. You can either use canned chickpeas which are pre-cooked (just rinse them well) or cook dried chickpeas yourself by soaking them overnight and then boiling them until they become tender.
Of course! Adjusting the spiciness is all about personal preference. If you prefer a milder kick, reduce the amount of red chili peppers or remove their seeds before adding them to the dish. Feel free to experiment until you find your perfect spice level. You can also use green chiles if you do not have any red chiles available.
This delightful dish pairs perfectly with steamed white rice—whether jasmine rice for its fragrant touch or brown rice for added nutrition. You can also enjoy it with noodles or cauliflower rice if that's more your style!
Absolutely! This recipe embraces both vegan and vegetarian lifestyles as it contains no animal products whatsoever.
Definitely! The flavors of this dish tend to deepen and develop when left to sit for a while. You can cook it ahead of time, refrigerate it, and then reheat it whenever you're ready to dig in.
Other Vegetable Recipes To Try
Top Tips
- Cook the curry paste before adding any liquid. This is the secret to getting that robust and aromatic flavor that is predominant in the curry.
- I used the whole 4 ounce can of curry paste, because I really like the taste of the curry and I don't mind the heat at all. If you have not had this curry before, I would suggest starting with 1 ounce, then add more as desired.
- Use coconut milk not cream. The latter is sweeter and is usually added to drinks or desserts.
- Stir frequently once you add the coconut milk. This allows for all the flavors to blend together and will prevent them from sticking to and scorching the pan. You want to avoid that burnt flavor which will be very unpleasant.
- When handling jalapeño, use gloves when slicing and for the love of all things beautiful, do not rub your eyes!
Other Easy Recipes You May Like
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📖 Recipe Card
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1 medium Onion sliced
- 4 ounce Red Curry Paste in a can
- 8 ounce Vegetable Broth
- 14 ounce Coconut Milk in a can
- 2 medium Carrots sliced or julienned
- 15 ounce Chickpea / Garbanzo Beans in a can
- 14 ounce Tofu
- ½ Green Bell Pepper thinly sliced
- ½ Red Bell Pepper thinly sliced
- 1 Jalapeño Pepper seeded and thinly sliced
- 6 fresh Kaffir Lime Leaves julienned
- 1 sprig Thai Basil Leaves julienned (some for garnish)
- 1 Lime wedges
- Cilantro for garnish
Instructions
- In a medium-sized skillet, heat the olive oil over medium-high heat. Add the sliced onions and garlic. Sautè for 2 minutes until aromatics are softened.
- Add red curry paste to the skillet and stir until fragrance has been released. This will take about 2 minutes.
- Slowly add broth and coconut milk until it boils, lower the heat to medium, and simmer uncovered for 10-15 minutes. This allows for all the flavors to open up.
- Add carrots and chickpeas to the red curry mixture and simmer for 4 minutes.
- Add tofu, jalapeño, red and green bell peppers, and Thai basil and kaffir lime leaves. Let it simmer for 2 minutes.
- Stir and fold all ingredients gently. Enjoy!
Notes
- Cook the curry paste before adding any liquid. This is the secret to getting that robust and aromatic flavor that is predominant in the curry.
- If you have not had this curry before, I would suggest starting with 1 oz. Then add more as desired.
- Add salt to taste. Personally, I didn't add any salt. With the addition of all the herbs, spices, and lime, the dish was flavorful in and of itself.
- Use coconut milk not cream. The latter is sweeter and used for making cocktails or desserts.
- Stir frequently once you add the coconut milk. This allows for all the flavors to blend together and will prevent them from sticking and scorching the pan.
- Wear gloves when handling jalapeño and do not rub your eyes.
- Serve in a hot piping bowl and enjoy as a soup.
- Or serve with steamed white rice.
Nutrition
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Kayla
I love how this dish is so full of flavor. I was afraid it would be bland because the recipe didn't call for salt. But we didn't miss it. It turned out delicious!