How to make Thai Stir-Fried Beancurd -

Bean curd tossed with Thai spices and peppers and broccoli .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Tofu (टोफू), Red curry paste (रेड करी पेस्ट)

Cuisine : Thai

Course : Main Course Vegetarian

Thai Stir-Fried Beancurd

Thai Stir-Fried Beancurd Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Stir-Fried Beancurd Recipe

  • Tofu 1 inch cubes 250 grams

  • Red curry paste

  • Oil 2 tablespoons

  • Garlic sliced 7-8 cloves

  • Red curry paste 2 tablespoons

  • Broccoli separated into florets 1 medium

  • Yellow capsicum 1 inch pieces 1 medium

  • Red capsicum 1 inch cubes 1 medium

  • Kaffir lime 2-3 leaves

  • Salt to taste

  • Sugar 1 teaspoon

  • Lemon juice 1 tablespoon

  • Fresh basil leaves 20

  • Fresh red chillies slit 4

  • Bean sprouts 1/2 cup


Step 1

Heat oil in a pan and add garlic and sauté till well browned.

Step 2

Add red curry paste and half a cup of water and cook for two to three minutes. Add broccoli and sauté. Add red and yellow capsicums and continue to sauté for two minutes. Add torn Kaffir lime leaves and stir.

Step 3

Add tofu cubes along with salt and sugar and lemon juice. Mix well. Add hand torn basil leaves and mix. Add fresh red chillies and mix. Add bean sprouts and toss.

Step 4

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.