Cut the
extra firm tofu
(14 to 16-ounce) into the desired shape. In a
large bowl
, whisk together the
Thai red curry paste
,
maple syrup
,
tamari
,
rice vinegar
,
toasted sesame oil
(optional), minced
garlic
, and minced
ginger
. Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an
airtight container
and pour the remaining sauce onto the tofu. Marinate for at least
⏱️ 15 minutes
. Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using. Bake, grill, air fry, or pan fry the tofu. Heat the sauce in a
medium skillet
over medium-low heat. Add the
coconut milk
to the skillet and whisk until smooth.
extra firm tofu: 1 block (400 to 450 g),
Thai red curry paste: 2 Tbsp (30 g),
maple syrup: 1.5 Tbsp (30 g),
tamari: 1 Tbsp (15 g),
rice vinegar: 1 Tbsp (15 g),
toasted sesame oil: 1 tsp (5 g),
garlic: 2 large cloves,
ginger: 1 Tbsp (15 g),
coconut milk: 1/4 cup (60 g)
