Tofu Coconut Curry

Ready in less than 30 minutes, this vegan tofu coconut curry recipe makes a great weeknight meal! Not only is this Thai-inspired dish packed full of flavor, but the inclusion of tofu helps to add a nice boost of vegetarian protein to this delicious plant-based meal.

What is tofu curry made of?

Tofu curry is a dish made of coconut milk, curry paste, tofu, and vegetables served over rice for a quick and easy weeknight meal. Tofu curry is a very versatile dish as you can use various types and colors of curry pastes, forms of tofu, full-fat or lite coconut milk, and any fresh or frozen vegetables that you enjoy or have on hand.

Ingredients for Tofu Coconut Curry

This quick and easy Thai-inspired tofu curry is made with simple store-bought ingredients to help cut down on prep time and get dinner on the table in a pinch. Here’s what you’ll need:

• Tofu: Tofu is the primary vegetarian protein source in this tofu coconut curry. For the best texture, ensure that you press the tofu well before cooking to remove as much excess water as possible, which allows for a crispier exterior when cooked.
• Curry Paste: Although you can certainly make your own curry paste from scratch, using a pre-made Thai curry paste can help to cut down on time without skimping on flavor. For this recipe, I used a red curry paste, however, you could certainly use a yellow or green curry paste if you prefer.
• Coconut Milk: A can of coconut milk gives the broth its rich, luxurious, and creamy texture. The recipe calls for regular coconut milk, however, you can use lite coconut milk if you want to reduce the fat or calorie content of the recipe.
• Onion, Garlic, and Ginger: Some aromatics for fragrance, freshness, and flavor.
• Fish Sauce: A splash of fish sauce provides a savory umami flavor and balances out the spiciness in the curry paste.
• Vegetables: The recipe calls for carrots, bell peppers, and snap peas, however, you could easily swap the vegetables for almost any fresh or frozen vegetables you have on hand. Broccoli, green beans, baby spinach, sweet potatoes, and zucchini would all work very well.
• Rice: Serve the curry with a side of white rice for a complete and well-balanced meal. Jasmine rice is suggested, however, basmati rice or any long-grain white or brown rice will work.

Once cooked, this tofu coconut curry keeps well and makes wonderful leftovers; simply allow the curry to cool completely and then store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Best Tofu to Use in Curry

For the best results, be sure to use firm or extra-firm tofu in your curry, as anything softer will not hold its shape and crumble as the curry cooks.

Best Thai Curry Paste to Use

Store-bought curry paste might not be as fresh or fragrant as homemade curry paste but it’s just as good for you. There are many Thai curry paste brands on the market, Thai kitchen being my personal favorite, which is made with whole food ingredients including garlic, lemongrass, kaffir lime peel, chilies, and spices. The difference between red, yellow, and green curry paste is found in the ingredients and the level of spice.

• Yellow Curry Paste: The mildest of the three, yellow curry paste receives its characteristic yellow hue from turmeric.
• Green Curry Paste: Considered the most popular curry in Thai cuisines, green curry paste receives its green color from the inclusion of green chilies, fresh coriander, kaffir lime, and fresh Thai basil.
• Red Curry Paste: Red curry paste is typically spicier than yellow curry paste but milder than green curry paste. The bright red color and heat come from the addition of several types of red chilies.

While this recipe calls for red curry paste, you can use a different color if you prefer.

Note: If you are vegetarian or vegan, be sure to check the label and read the ingredients as some brands of curry paste contain shrimp paste.

Can you freeze tofu coconut curry?

Yes, tofu curry is freezer-friendly and can be stored in an airtight container in the freezer for up to 3 months. Not only can you store dinner leftovers for a later date, but tofu curry also makes a great meal prep idea for healthy lunches or make-ahead dinners.

How to Reheat Tofu Coconut Curry

Whether you’re reheating leftovers from the fridge or meal prep from the freezer, tofu curry can easily be reheated on the stovetop or in the microwave.

To reheat from the fridge, transfer the curry to a pot on low-medium heat and reheat for 5-7 minutes or until warm.

To reheat from the freezer, allow the curry to thaw completely and then transfer the curry to a pot on low-medium heat and reheat for 5-7 minutes or until warm. If reheating from frozen, transfer the frozen curry to a pot on low heat and warm for 20-30 minutes until thawed and warmed through.

To reheat in the microwave, place the thawed curry in a microwave-proof dish and warm for 1-2 minutes with additional 30-second increments as needed.

More Curry Recipes:

• Thai Veggie Curry in a Hurry
• Thai Red Prawn Curry
• Thai Cod Green Curry
• Red Lentil Tofu Curry

Tofu Coconut Curry

Author: Stephanie Kay

Made with red curry paste, coconut milk, tofu, and lots of vegetables, this Thai tofu coconut curry is a hearty and healthy vegetarian meal.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Print Recipe

Pin Recipe

Ingredients

• 1 (12 oz.) block extra-firm tofu
• 2 tablespoons coconut oil or olive oil
• 1 onion, diced
• 2 cloves garlic, minced or grated
• 1/2 inch ginger root, minced or grated
• 2 carrots, peeled and sliced
• 1 red bell pepper, cubed
• 1 cup snap peas
• 2 tablespoons red Thai curry paste
• 1 (15 oz.) can coconut milk
• 1 teaspoon fish sauce (optional)
• 1/4 teaspoon salt
• 1 cup white rice, dry
• Cilantro, roughly chopped, to serve

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes or until it can be fluffed with a fork.
2. Place tofu on a cutting board, gently pat it dry with a kitchen towel or paper towel to remove excess moisture, and then slice evenly into 1-inch cubes.
3. In a large pan on medium-high heat, warm one tablespoon of oil. In batches, add cubed tofu and cook for 2-3 minutes per side until crispy and golden. Once cooked, remove tofu from the pan and set it aside on a plate or cutting board.
4. In the same pan, warm the remaining tablespoon of oil. Add onion and cook for 3-4 minutes until slightly tender. Add carrots and bell pepper and cook for an additional 2-3 minutes until all vegetables are tender.
5. Add ginger and garlic and cook for an additional minute until fragrant, then add the curry paste and stir to combine until it has coated all the vegetables.
6. Cover the vegetables with coconut milk, scraping up any curry paste on the bottom of the pan with a wooden spoon.
7. Add the fish sauce (optional) and salt and stir to combine until everything is well incorporated. Taste and add more curry paste as needed to meet your desired spice level.
8. Add tofu and snap peas, reduce heat to a simmer, and cook for an additional 10 minutes, stirring frequently until the sauce has thickened. If you find the coconut milk broth too thick, simply add a bit of water or vegetable broth to thin it slightly. Taste and season with additional salt and/or fish sauce as needed.
9. Once cooked, serve the tofu curry with rice and fresh coriander. Any leftovers can be stored in airtight containers in the fridge for up to 5 days or freezer for up to 3 months.