Thai Style Tofu Coconut Curry
Creamy thai style tofu coconut curry with seared tofu, colorful vegetables, and bold weeknight-friendly flavor.
Equipment
- Large skillet or saute pan
- Knife and chopping board
- Mixing bowl
Ingredients
For the tofu
- 400 grams firm tofu pressed and cubed
- 2 teaspoons neutral oil
- 1/4 teaspoon salt
For the curry base
- 1 tablespoon neutral oil
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- 1 tablespoon grated ginger
- 2 tablespoons thai red curry paste
- 1 can coconut milk about 400 ml
- 1/4 cup water or as needed
- 1 tablespoon soy sauce or tamari
- 1 teaspoon jaggery or brown sugar
Vegetables
- 1 cup sugar snap peas
- 1/2 cup green beans cut into bite-size pieces
- 1 red bell pepper sliced
- 1/2 cup zucchini sliced
- 1/2 cup peas
To finish
- 1 tablespoon lime juice
- 2 tablespoons chopped basil or coriander
- salt, to taste
Instructions
Prep and sear tofu
- Press tofu for at least fifteen minutes, then cut into medium cubes.
- Heat oil in a pan and sear tofu until light golden on at least two sides.
- Remove tofu and keep aside.
Build the curry base
- In the same pan, add oil and cook onion until soft.
- Add garlic and ginger and saute for about thirty seconds.
- Add red curry paste and cook briefly on medium heat.
- Stir in a small splash of coconut milk to form a smooth base.
Simmer the curry
- Add remaining coconut milk, water, soy sauce, and jaggery.
- Add hard vegetables first, then quick-cooking vegetables.
- Simmer until vegetables are just tender.
Finish and serve
- Add tofu back and simmer for three to four minutes.
- Turn off heat and stir in lime juice.
- Adjust salt, garnish with basil or coriander, and serve hot.
Notes
If tofu sticks while searing, wait another minute before flipping.
Start with less curry paste, then adjust heat to your taste.
Keep vegetables slightly crisp for the best texture.
Store leftovers in an airtight container in the fridge for up to three days.
Tried this recipe?Let us know how it was!