🍛🥥🌿🧄 Thai Coconut Tofu Curry
🍽️ Servings:
4 servings
⏰ Time:
Prep: 15 min
Cook: 20 min
Total: 35 min
🛒 Ingredients:
For the curry:
1 block firm tofu, pressed and cubed 🧀
2 tbsp coconut oil (or vegetable oil) 🛢️
1 onion, diced 🧅
3 cloves garlic, minced 🧄
1-inch piece of fresh ginger, minced 🌿
1 stalk lemongrass, smashed and chopped 🌿
1 red bell pepper, sliced 🌶️
1 zucchini, sliced 🥒
1 cup baby spinach (or other greens) 🌱
1 can (13.5 oz) coconut milk 🥥
1/2 cup vegetable broth or water 💧
2 tbsp red curry paste 🌶️
1 tbsp soy sauce or tamari 🌿
1 tbsp lime juice 🍈
1 tsp sugar (optional) 🍯
1/2 tsp ground turmeric (optional, for color) 🌿
Salt and pepper to taste 🧂
For garnish:
Fresh cilantro, chopped 🌿
Lime wedges 🍋
Sriracha or chili flakes (optional, for extra heat) 🌶️
For serving:
Steamed jasmine rice 🍚 (or rice noodles)
🔪 Instructions:
1. Prepare the tofu 🧀
Press the tofu to remove excess moisture. Then cut the tofu into cubes. Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat. Once the oil is hot, add the tofu cubes and cook, stirring occasionally, until all sides are golden and crispy, about 5–7 minutes. Remove the tofu from the pan and set it aside.
2. Sauté the aromatics 🧄🌿
In the same pan, add another 1 tablespoon of coconut oil. Add the diced onion, minced garlic, and minced ginger to the pan. Sauté for about 2–3 minutes, until fragrant and softened. Then, add the lemongrass and cook for another minute to release its flavor.
3. Add the vegetables 🌶️🥒
Add the sliced bell pepper and zucchini to the pan. Stir-fry for about 3–4 minutes until they start to soften but still retain some crunch.
4. Make the curry base 🍛
Add the red curry paste and cook for 1–2 minutes, stirring to coat the vegetables and aromatics. Then pour in the coconut milk, vegetable broth, soy sauce, lime juice, and sugar. Stir well to combine. Bring the mixture to a simmer and cook for about 5–7 minutes to allow the flavors to meld together. If you want a more intense flavor, you can simmer the curry longer.
5. Finish the curry 🌱
Once the curry has thickened slightly, add the baby spinach and stir until wilted. Return the crispy tofu to the pan and gently stir to combine, allowing the tofu to absorb some of the curry flavors. Taste and adjust seasoning with salt, pepper, and a bit more lime juice if needed.
6. Serve and garnish 🍽️
Serve the Thai Coconut Tofu Curry over a bed of steamed jasmine rice or rice noodles for a comforting meal. Garnish with fresh cilantro, lime wedges, and a drizzle of sriracha or a sprinkle of chili flakes if you like some extra heat.
🍽️ Serve it up:
Pair with steamed rice 🍚, rice noodles, or even quinoa for a protein-packed base.
This dish also goes wonderfully with a simple cucumber salad 🥒 or a side of roti (flatbread) for dipping.
🌟 Tips & Variations:
Spicy version: Increase the amount of red curry paste or add fresh chili peppers for more heat 🌶️.
Make it richer: Add a splash of soy sauce or tamari and peanut butter for a creamier, richer curry sauce 🥜.
Make it nut-free: Skip the peanut butter and opt for cashew butter or just make a traditional coconut curry 🥥.
Add more protein: Include chickpeas or edamame to the curry for added protein 🌱.
This Thai Coconut Tofu Curry 🍛🥥🌿🧄 is a comforting, vegan delight that’s perfect for any time of the year. The coconut milk adds a smooth, creamy texture while the red curry paste brings in a depth of spice that is beautifully balanced by the fresh veggies and crispy tofu. It’s a meal that’s full of flavor, light yet satisfying, and completely plant-based. 🌱✨