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Coconut Curry Tofu

A white bowl of Coconut Curry Tofu


Coconut Curry Tofu is a versatile, plant-based delight serving four with approximately 250-300 calories per portion. With a swift 20-minute prep and a 30-minute cook time, it provides a convenient, flavorful meal featuring golden-brown tofu, a creamy coconut curry, and an array of crisp, colorful vegetables. Customizable with your favorite choices, it caters to diverse tastes and dietary preferences, making it an ideal addition to any vegetarian or plant-based dining repertoire, packed with the rich and aromatic flavors of Thai cuisine.

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Untitled design.png

Servings

4

Prep Time:

20 min

Cook Time:

30 min

INGREDIENTS:

  • 14 oz (400g) firm tofu, cubed

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons red curry paste

  • 1 can (13.5 oz) coconut milk

  • 2 cups vegetable broth

  • 2 cups assorted vegetables (e.g., bell peppers, broccoli, and carrots), chopped

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 1 lime, juiced

  • Salt and pepper to taste

  • Fresh cilantro leaves, for garnish

  • Cooked rice or noodles, for serving

4

Servings

PREPARATION:

  1. Prepare the Tofu: Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top. After 15-20 minutes, cut the tofu into cubes.

  2. Sauté the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, turning them occasionally until they are golden brown. Remove the tofu from the skillet and set it aside.

  3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until the onions are soft and fragrant.

  4. Add Curry Paste: Stir in the red curry paste and cook for another minute to release its flavors.

  5. Create the Curry Base: Pour in the coconut milk and vegetable broth. Stir well to combine.

  6. Simmer with Vegetables: Add the assorted vegetables to the curry base. Simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.

  7. Season the Curry: Return the cooked tofu to the skillet. Season with soy sauce, brown sugar, and the juice of one lime. Taste and adjust the seasoning with salt and pepper.

  8. Garnish and Serve: Garnish your Coconut Curry Tofu with fresh cilantro leaves. Serve hot over cooked rice or noodles for a delectable and well-balanced meal.

NOTES:


Recommended to cook this recipe in this Potinv Hybrid Stainless Steel Wok.


Potinv Hybrid Stainless Steel Wok

For removing access moisture from tofu we recommend using this Adjustable Tofu Presser.

Adjustable  Tofu Presser in teal color

A white bowl of Coconut Curry Tofu
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