Creamy Coconut Curry Tofu

Name: Creamy Coconut Curry Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 g firm tofu (pressed and cubed); 1 tbsp vegetable oil; 1 onion (finely chopped); 2 cloves garlic (minced); 1 tbsp ginger (grated); 2 tbsp red curry paste; 400 ml coconut milk (full-fat); 1 tbsp soy sauce; 1 tbsp lime juice (freshly squeezed); 1 tsp sugar; 1 red bell pepper (sliced); 100 g spinach leaves (fresh)

40 min 4 servings Easy

All Recipes

A deliciously creamy coconut curry tofu that's perfect for a satisfying dinner.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Coconut curry tofu is a delightful dish that combines the rich creaminess of coconut milk with aromatic spices and tender tofu. This version is perfect for those who enjoy a plant-based meal that doesn't compromise on flavour. It's a great choice for both vegans and non-vegans looking to add more meatless options to their diet. What makes this recipe stand out is its simplicity and depth of flavour. The vibrant curry sauce envelopes the tofu, creating a harmonious balance that's both comforting and invigorating. Whether you're new to tofu or a seasoned fan, this recipe offers a delicious way to enjoy it.

Instructions

Prepare the tofu

Cut the pressed tofu into cubes.

Pro tip: Pressing tofu removes excess moisture, allowing it to absorb more flavour.

Cook the tofu

In a large pan over medium heat, add 1 tablespoon of oil and cook the tofu until golden brown on all sides, about 5-7 minutes.

Pro tip: Cook in batches if necessary to avoid overcrowding the pan.

Sauté aromatics

In the same pan, add the onion and sauté until translucent, about 3 minutes. Add garlic and ginger, cooking for another minute.

Add curry paste

Stir in the red curry paste and cook for 1-2 minutes until fragrant.

Simmer the curry

Pour in the coconut milk, soy sauce, lime juice, and sugar. Stir well and bring to a simmer.

Pro tip: Ensure the coconut milk is well mixed before adding.

Combine tofu and vegetables

Add the cooked tofu, red bell pepper, and spinach to the pan. Stir to coat everything in the sauce. Simmer for 5 minutes.

Pro tip: The spinach should just be wilted, and the bell peppers should be tender-crisp.

💡

Tips & Tricks

Use firm tofu for the best texture.
Press tofu to remove excess moisture for better absorption.
Balance the curry with a touch of lime juice.

Frequently Asked Questions

What type of tofu is best for curry?

Firm tofu is best for curry as it holds its shape and absorbs flavours well.

How many calories are in coconut curry tofu?

There are approximately 320 calories per serving of coconut curry tofu.

Can I make coconut curry tofu ahead of time?

Yes, you can prepare the curry up to 2 days in advance and store it in the fridge.

What can I serve with coconut curry tofu?

Serve it with jasmine rice or naan and a side of cucumber salad or roasted vegetables.

How long does coconut curry tofu last in the fridge?

Coconut curry tofu can be stored in an airtight container in the fridge for up to 4 days.

Serving Suggestions

Serve this coconut curry tofu over steamed jasmine rice or with a side of naan for a complete meal. It pairs wonderfully with a crisp cucumber salad or a side of roasted vegetables. Make-ahead tip: Prepare the curry up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove, adding a splash of water if necessary. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition per serving

320

Calories

12g

Protein

24g

Fat

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