Quick Vegan Red Curry with Air Fryer Tofu (Maesri Paste Weeknight Meal)

Crave Thai food? Make this quick vegan red curry in under 30 minutes! Uses Maesri paste and air fryer tofu to create a flavorful, restaurant-quality weeknight meal.

Ingredients

• 1 (4 oz) can Maesri Thai Red Curry Paste
• 1 can full-fat coconut milk
• 1–2 tbsp coconut oil
• 1 block firm tofu
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 cup spinach
• 2–3 tbsp soy sauce
• 2 tbsp rice wine vinegar, to taste (optional)
• 2 tbsp lime juice (optional)
• 1–2 tbsp sesame oil, to taste (optional)
• Cooked rice of choice

Instructions

• Begin cooking the rice according to package directions.
• While the rice cooks, cut the tofu into small cubes and air fry at 400°F for 15–20 minutes, shaking halfway through until lightly crispy.
  • If you don’t have an air fryer, press the tofu and shallow fry it in a pan while prepping the curry ingredients.
• Heat 1–2 tbsp of coconut oil in a deep pan or skillet over medium-high heat.
• Chop the red onion and bell pepper into bite-sized pieces, then sauté until lightly charred but still crisp (or to your preference).
• Stir in the coconut milk, Thai red curry paste, and rice wine vinegar (if using) until well combined.
• Add the cooked tofu, spinach, soy sauce, sesame oil, and lime juice to the curry. Stir, then remove from heat to preserve the bright flavors.
• Serve the curry hot over freshly cooked rice.

Tips

Feel free to use vegan chick strips instead of tofu or substitute in any different veggies, curry paste bases! Maesri has a tasty variety pack to mix things up.