This Easy Thai Red Curry With Tofu is super flavorful and extremely flexible. Though this recipe uses crispy tofu, you can swap in any protein from shrimp to chicken.
**This recipe used to call for the tofu being tossed in corn starch post-marinade and before frying. You can still do this. If you do, be sure to shake the excess starch off before frying the tofu so you don't end up with clumps. The reason I've omitted this step from the recipe is to simplify it since freezing + boiling the tofu in salt water has proven to bring the tofu to a nice crisp. Marinating it is optional.