I love Thai food!
Other than sushi, it also happens to be the one cuisine that I have the most difficulty with in recreating at home. I’ve tried many times, but I can never seem to get the flavor or spice just right and I end up getting more frustrated than anything.
I would much rather make a trip to my favorite Thai restaurant and order a big bowl of authentic pad thai than attempt to recreate this classic dish in my own kitchen. And curry, oh boy! That’s a whole new level of taste that never seems to work for me.
I have yet to find a knock off sauce in the grocery store that comes close to the real thing until a few days ago.
Wegmans has a dish on their hot foods bar that I adore. It’s simply kale sauteed in a red curry sauce that knocks my socks off every single time. The sauce is so good that I could probably drink it if it were bottled up.
Well guess what? My wish was granted.
There it is, one of the best curry sauces I’ve come across outside of a real Thai restaurant. I usually don’t buy bottled dressings or sauces but the ingredient list on this didn’t scare me and I love that it’s made in store so it’s as close to homemade as you can get.
I used this sauce to put together one of the best Thai fake-outs yet! You could certainly make your own sauce, but if you’re like me, using the best bottled sauce you can find will save you a great deal of time and trouble. I didn’t have any brown rice on hand so I used quinoa which actually turned out to be the better choice. The quinoa absorbed so much of the sauce so it was preferred over any other grain.
Real Thai food is still top notch but I’m thrilled to find something that can give me the next best thing.
Thai Red Curry Tofu Stir Fry
- 1 cup cooked quinoa (I used Shiloh Farms)
- 1 tsp oil (I used olive oil)
- 1 package of firm tofu, drained, pressed and cubed
- 1 cup chopped broccoli
- 1 red pepper, chopped
- 1 cup sliced mushrooms
- 1 cup chopped kale
- salt and pepper to taste
- ½ tsp red curry powder
- ½ cup red curry sauce (I used Wegmans Spicy Red Curry Simmer Sauce)
- Prepare quinoa as directed and set aside.
- Season the tofu with salt, pepper and curry powder.
- Heat oil in a large skillet and add tofu. Cook over medium high heat for 8 minutes or until browned. Remove from skillet and set aside.
- In the same skillet, add broccoli, pepper, and mushrooms. Season with salt and pepper.
- Stir fry vegetables until they begin to soften. Once the vegetables are slightly tender add chopped kale.
- Cook until kale begins to wilt and return tofu back to skillet.
- Add curry sauce and bring the mixture to a soft boil.
- Reduce heat to low and simmer for 5 minutes or until slightly thick and sauce is absorbed slightly into the tofu and vegetables.
- Divide quinoa onto plates and pour curry mixture over top.
Even though this spice claims to be spicy, I found it rather mild which is why I added a bit more curry. It depends on the sauce that you use but you can always adjust accordingly.
Hope you enjoy!
Question: What is one take-out dish you can NOT recreate at home? Some things are just better left to the experts. 🙂