Print
Tofu Coconut Curry Recipe

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 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan
Print Recipe

Ingredients

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.

Nutrition

Find it online: https://kaynutrition.com/tofu-coconut-curry/