Tofu Coconut Curry
Experience the perfect harmony of bold flavors and creamy textures with this Tofu Coconut Curry recipe. Brimming with vibrant vegetables like carrots, red bell pepper, and broccoli, this dish pairs beautifully with golden, pan-fried tofu cubes that soak up the rich, spiced coconut milk broth. Infused with red curry paste, fresh ginger, and garlic, each bite is a fragrant, mildly spiced delight. A hint of sweetness from brown sugar, a splash of tangy lime juice, and a touch of umami from soy sauce balance the flavors perfectly. Served over fluffy jasmine rice and garnished with fresh cilantro, this one-pot vegan curry is both wholesome and comforting, making it an ideal weeknight dinner or meal prep option. Prepare this easy curry in just under an hour for a nutritious, flavor-packed dish that's sure to impress!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 4 large garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 200 ml vegetable broth
- 2 medium carrots
- 1 medium red bell pepper
- 200 grams broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 handful cilantro
- 3 cups cooked jasmine rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes. Once pressed, cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the diced yellow onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the skillet. Stir and cook for 1 minute until fragrant.
Mix in the red curry paste and cook for 1-2 minutes, stirring constantly, to release its flavors.
Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.
Add the sliced carrots, red bell pepper strips, and broccoli florets to the skillet. Cover and let cook for 8-10 minutes, or until the vegetables are tender but still bright in color.
Stir in the soy sauce, lime juice, and brown sugar. Taste the curry and adjust seasoning with salt and black pepper as needed.
Return the tofu to the skillet and gently mix it into the curry. Let it heat through for 2-3 minutes.
Serve the tofu coconut curry over bowls of cooked jasmine rice. Garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.5 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
