coconut curry tofu recipe

Written ByJenny Smyth Posted on
coconut curry tofu recipe
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The Best coconut curry tofu recipe

I’ve been experimenting with different plant-based recipes for my family, and this coconut curry tofu recipe has become a staple in our household. The dish originated from the cuisines of Southeast Asia, where coconut milk is a common ingredient.

The creamy texture and rich flavor of the coconut milk perfectly complement the tender tofu and aromatic spices. As a busy mom, I appreciate that this recipe is easy to make and requires minimal preparation time.

My kids love it because it’s both healthy and delicious, making it a great option for mealtime. I also appreciate that this recipe is versatile enough to be served as a main course or as a side dish.

The combination of spices in this recipe gives it a unique flavor profile that’s both familiar and exotic at the same time. The health benefits of this dish are numerous, as it’s high in protein and fiber while being low in calories.

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special event. I’ve found that the key to making this recipe successful is to not overcook the tofu, as it can become dry and tough if not cooked properly.

By following these simple steps, you’ll be able to create a delicious and satisfying meal that your whole family will enjoy.

Coconut Curry Tofu

Coconut Curry Tofu

4.9 from 1943 votes

A creamy and aromatic coconut curry with crispy pan-fried tofu, simmered in a spiced coconut milk sauce. This dish is quick to prepare and perfect for a weeknight dinner served over steamed rice.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Tofu

1 block (14 oz) extra-firm tofu, pressed and cubed
2 tablespoons cornstarch
1 tablespoon vegetable oil
Salt to taste

For the Curry

1 tablespoon vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (13.5 oz) full-fat coconut milk
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon brown sugar
1 cup frozen peas
Juice of 1 lime
Fresh cilantro for garnish

👨‍🍳Directions

1Press the tofu block between paper towels with a heavy object for 10 minutes to remove excess moisture.
2Cut the tofu into 1-inch cubes and toss them in a bowl with cornstarch and a pinch of salt until evenly coated.
3Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
4Add the tofu cubes in a single layer and cook for 3 to 4 minutes per side until golden brown and crispy on all sides, then transfer to a plate.
5In the same skillet, add another tablespoon of oil and reduce heat to medium.
6Saute the diced onion for 3 minutes until translucent, then stir in the garlic and ginger for 1 minute until fragrant.
7Add the red curry paste and cook for 1 minute, stirring constantly.
8Pour in the coconut milk and vegetable broth, then add soy sauce and brown sugar, stirring to combine.
9Bring the curry to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
10Stir in the frozen peas and cook for 2 more minutes until they are bright green and heated through.
11Return the crispy tofu to the skillet and stir gently to coat with the sauce.
12Squeeze the lime juice over the curry and garnish with fresh cilantro before serving over steamed rice.

🔧Equipment

Large non-stick skillet
Medium saucepan
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a spicier curry, add an extra tablespoon of red curry paste or a pinch of chili flakes. You can substitute frozen peas with chopped bell peppers or spinach.

Watch Video Of How Coconut Curry Tofu Works

This coconut curry tofu recipe has become a staple in our household due to its ease of preparation and versatility.

One of my favorite things about this recipe is how well it reheats – simply reheat it in the microwave or on the stovetop until warmed through.

When reheating, you can add some additional liquid such as water or broth if needed to maintain the desired consistency.

❓ Frequently Asked Questions About Coconut Curry Tofu

Q: What type of tofu is best for this recipe?

For this recipe, I recommend using firm or extra-firm tofu. This type of tofu holds its shape well when cooked and provides a nice texture contrast to the creamy coconut milk.

Q: Can I use regular coconut milk instead of full-fat coconut milk?

While you can use regular coconut milk, keep in mind that it may not provide the same richness and creaminess as full-fat coconut milk. If you do choose to use regular coconut milk, you may want to add a little more oil or butter to compensate for the lack of fat.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the spice mixture and cooking the tofu separately before assembling the dish just before serving.

Q: How long does this dish stay fresh for?

This dish can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q: Can I serve this dish at room temperature?

This dish is best served hot, but if you need to serve it at room temperature, make sure to keep it refrigerated until serving.

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