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Tofu Coconut Curry

Tofu Coconut Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp neutral oil, divided
  • 3 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup water or vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 tsp sugar
  • 2 cups fresh spinach or sliced bell pepper
  • Steamed jasmine rice, fresh cilantro, lime wedges, and sliced chili for serving

Method
 

  1. Heat 1 tbsp oil in a large nonstick skillet over medium-high. Add tofu and sear 6-8 minutes, turning occasionally, until golden and crisp.
  2. Reduce heat to medium. Add remaining 1 tbsp oil and curry paste; stir 1-2 minutes until fragrant and deepened in color.
  3. Pour in coconut milk, water, soy sauce, and sugar. Scrape up browned bits, then simmer 5 minutes.
  4. Nestle tofu and spinach into the sauce. Simmer 3-4 minutes until tofu is heated through and greens wilt.
  5. Spoon over rice, then garnish with cilantro, lime, and chili. Serve warm.

Notes

Press the tofu while you prep the rest of the ingredients so everything comes together quickly. The curry will thicken as it sits; add a splash of water when reheating if needed.