Tofu Red Curry Dumpling Tray

Thai red curry’s fragrant paste and rich coconut milk star in this sheet-pan dinner, where frozen potstickers and tofu roast until golden. Bok choy and peppers soak up the spicy-sweet sauce for easy one-pan weeknight comfort.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 480 cal
• 22g protein
• 48g carbs
• 24g fat

Every recipe here is free to read.

Ingredients

• 20 oz bag frozen potsticker dumplings
• 14 oz extra-firm tofu
• 3 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 4 heads baby bok choy
• 1 large red bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 1 lime
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup fresh basil or Thai basil
• 1 tbsp neutral oil
• 1/2 tsp salt

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup. Press the tofu for 10 minutes, then cut it into 3/4-inch cubes. Halve the bok choy lengthwise, slice the bell pepper into strips, and cut the onion into wedges.
2. 2In a large bowl whisk together the red curry paste, coconut milk, fish sauce, brown sugar, minced garlic, and salt until smooth and fragrant.
3. 3Add the frozen dumplings and tofu cubes to the curry mixture and toss gently so everything is coated without breaking the dumplings. Let them sit 2 minutes while the oven finishes heating.
4. 4Spread the coated dumplings and tofu across the prepared sheet pan in a mostly single layer. Nestle the bok choy halves, bell pepper strips, and onion wedges and between them.
5. 5Drizzle any remaining curry sauce from the bowl over the vegetables. Roast on the middle rack for 18 to 22 minutes, rotating the pan halfway, until the dumplings are golden and blistered at the edges and the tofu is lightly browned.
6. 6Check that the dumplings are heated through and the bok choy stems are tender-crisp. If the sauce looks too thick, splash a tablespoon of water over the pan and toss lightly.
7. 7Remove the pan from the oven and immediately squeeze fresh lime juice over everything. Tear the basil leaves and scatter them across the hot tray so they wilt slightly from the residual heat.
8. 8Use a spatula to portion the dumplings, tofu, and vegetables into four shallow bowls, spooning extra sauce from the pan over each serving.
9. 9Serve hot straight from the tray. The dumplings should be crispy on top and soft underneath, swimming in spicy-sweet red curry.
10. 10Leftovers reheat well in a 375°F oven for 10 minutes, making this a strong weeknight one-pan option.