Coconut curry tofu combines the richness of coconut milk with aromatic spices and hearty vegetables to create a satisfying, flavorful dish. This recipe is perfect for anyone craving a hearty, plant-based meal that’s packed with flavor, but still light enough to enjoy on any day.
The tofu absorbs the savory curry sauce, becoming tender on the inside while still holding a crispy edge from the sautéing process. With the addition of fresh vegetables and fragrant herbs, this dish is both comforting and vibrant.
1. Best Coconut Curry Tofu Recipe
Ingredients
- 2 bunches green onions, chopped
- 1 (14 ounce) can light coconut milk
- ¼ cup soy sauce, divided
- ½ teaspoon brown sugar
- 1 ½ teaspoons curry powder
- 1 teaspoon minced fresh ginger
- 2 teaspoons chili paste
- 1 pound firm tofu, cut into ¾ inch cubes
- 4 roma (plum) tomatoes, chopped
- 1 yellow bell pepper, thinly sliced
- 4 ounces fresh mushrooms, chopped
- ¼ cup chopped fresh basil
- 4 cups chopped bok choy
- Salt, to taste
Instructions
Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Place it on a clean kitchen towel and weigh it down with a heavy object for 15-20 minutes. Once pressed, cut the tofu into ¾ inch cubes.
Cook the Tofu: In a large pan, heat 1 tablespoon of oil over medium heat. Add the tofu cubes in a single layer and cook until golden brown and crispy on all sides. This should take about 5-7 minutes. Once cooked, set the tofu aside.
Sauté the Vegetables: In the same pan, add another tablespoon of oil. Sauté the green onions (save some for garnish), ginger, and chili paste for 1-2 minutes, until fragrant. Then, add the bell pepper, mushrooms, and tomatoes. Cook for another 3-4 minutes until the vegetables soften.
Prepare the Curry Sauce: Pour in the coconut milk and 3 tablespoons of soy sauce into the pan. Stir in the curry powder, brown sugar, and a pinch of salt. Bring the mixture to a simmer and cook for 3-5 minutes to allow the flavors to meld together. If you want the sauce to be a little thicker, mix the remaining tablespoon of soy sauce with 1 teaspoon of cornstarch and stir it into the sauce.
Add the Bok Choy and Tofu: Stir in the chopped bok choy and tofu cubes, allowing the tofu to absorb the curry sauce. Cook for another 3-4 minutes, just until the bok choy wilts and the tofu is heated through.
Garnish and Serve: Remove the pan from the heat and sprinkle fresh basil and the remaining green onions over the top. Serve the coconut curry tofu hot with steamed rice, quinoa, or noodles.
2. Tips for Perfect Coconut Curry Tofu
Press the Tofu: Pressing the tofu is essential to get the right texture. It helps the tofu absorb more flavor and become crispy. Don’t skip this step.
Choose Firm Tofu: For the best texture, always use firm or extra-firm tofu. Softer tofu won’t hold up well in this dish and may break apart during cooking.
Adjust Spice Level: The chili paste adds heat to the dish. You can adjust the amount based on your spice tolerance. If you prefer a milder version, reduce the chili paste or omit it altogether.
Use Fresh Ginger: Fresh ginger adds a zesty, aromatic quality to the curry. If you don’t have fresh ginger, ground ginger can be used, but fresh ginger really takes this dish to the next level.
Let It Simmer: Letting the curry simmer for a few minutes helps the flavors develop fully. It’s tempting to rush through the steps, but a bit of patience here will pay off with richer, more complex flavors.
3. Serving Suggestions
Serve with Rice: Coconut curry tofu pairs perfectly with a bowl of fluffy jasmine rice. The rice soaks up the sauce beautifully, making each bite even more satisfying.
Add Noodles: If you’re in the mood for something a bit heartier, serve the curry over soba noodles or rice noodles. The tofu and veggies will nestle into the noodles, creating a comforting bowl of curry goodness.
Top with Fresh Herbs: Fresh herbs like cilantro, basil, or mint brighten up the dish and add an extra layer of freshness. Garnishing with a squeeze of lime or a dash of chili flakes gives a nice contrast to the rich curry.
Pair with a Side Salad: A light salad, especially one with crisp greens and a tangy dressing, complements the richness of the curry. Try a simple cucumber and avocado salad or a citrusy slaw.
4. How to Store & Reheat Leftovers
Storing Leftovers: Leftover coconut curry tofu can be stored in an airtight container in the fridge for up to 3-4 days. It’s an excellent make-ahead meal that keeps well for a few days.
Reheating: To reheat the dish, simply warm it in a pan over medium heat, adding a splash of vegetable broth or water if the curry has thickened too much. You can also microwave it in short intervals, stirring in between, until it’s heated through.
Freezing: While this recipe freezes well, I recommend freezing the tofu and curry separately to maintain the texture of the tofu. When reheating, gently thaw and warm in a pot on low heat to preserve the flavors.
This coconut curry tofu recipe is one of my favorite meals to prepare because it’s comforting, flavorful, and versatile. The curry sauce brings such depth and warmth to the dish, while the tofu soaks it up perfectly.
What I particularly love about this recipe is the balance of flavors—the creaminess of the coconut milk, the spice from the chili paste, the slight sweetness from the brown sugar, and the savory soy sauce all come together to create a satisfying meal.
Give it a try next time you’re craving something full of flavor but easy to make. The combination of textures and flavors will have you coming back for seconds (and maybe even thirds). Enjoy!
