Thai Coconut Curry Tofu
This Thai Coconut Curry Tofu is made with Thai red curry paste and coconut milk for a delicious tofu dish that comes together in just 30 minutes! Serve it with jasmine rice, rice noodles or your favourite vegetables!
Thai Red Curry made vegetarian
Today we’re doing a simple 30-minute vegetarian and gluten-free friendly recipe for this Thai Coconut Curry Tofu. You’ll be truly amazed at how simple it is to make this dish! You need just a handful of ingredients, a pan and 30 minutes of your time.
This recipe is inspired by a Traditional Thai red curry made with vegetarian and vegan friendly ingredients.
Ingredients in a vegetarian Thai red curry
- Extra-firm tofu: the base of the recipe. If you like a more pillowy soft texture you can also use soft-medium tofu.
- Avocado oil: or any high-temperature cooking oil to fry the tofu.
- Coconut milk (from a can): The base of the coconut curry sauce. You can use full-fat or light coconut milk. Full fat will taste better.
- Red curry paste: If you are vegetarian or vegan, make sure to check the label. Some brands of curry pastes contain shrimp paste in them.
- Soy sauce: Traditionally fish sauce is used, (which you’re welcome to use) but to keep this veggie-friendly, we’re using soy sauce instead. Use gluten-free soy sauce if needed.
- Coconut sugar: A traditional sweetener used in Thailand for curries!
- Lime: Used to balance out the flavours
- Paprika: Optional, if you want a more vibrant red colour.
What tofu is best for curry
This recipe calls for extra-firm tofu, which is the best type of tofu to use if you want to fry up your tofu into crispy cubes before adding them to the curry sauce.
However, I’ve made Thai curries with soft-medium tofu mixed with vegetables which is also delicious.
Really, it comes down to the type of texture you’re looking for. Want more firm bites of tofu with a crispy exterior? Go for extra-firm tofu. Want pillowy soft tofu bites in the sauce? Go for soft-medium tofu.
Recommended vegetables you can add to this curry
- Snap peas
- Bamboo shoots
- Bok choy
Tips for making this recipe perfectly
- Use a non-stick pan to cook the tofu and don’t try and flip the pieces to quickly, otherwise they can stick to the pan. Each side should be golden brown before you flip and cook the next side.
- The tofu will naturally lose some of its crispiness the longer it sits in the curry sauce. If you prefer the tofu crispy, serve and eat it right away after adding it to the curry sauce.
- If adding vegetables to this dish, I recommend to sautee them in a pan with a touch of oil for 2-3 minutes until slightly tender. Then add them to the curry sauce with the tofu.
- Traditional coconut curries in Thailand have a lose (more liquidy) sauce. If you prefer a thicker sauce, simply boil the sauce on medium-high heat stirring constantly until it begins to thicken, then proceed to add the tofu.
More Thai recipes to try
If you tried this Thai Coconut Curry Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Coconut Curry Tofu comes together in 30 minutes and is made Thai flavours!
- 1 pack extra-firm tofu, drained and cut into cubes
- 2–3 tbsp avocado oil (or any other high cooking temperature oil)
- 2 tbsp Thai red curry paste
- 14oz can coconut milk
- 1 tbsp soy sauce (gluten-free if needed)
- 1 tbsb coconut sugar (can sub maple syrup or honey)
- Juice of 1/2 a lime
- 1 tsp paprika (optional)
- Rice, cilantro to serve.
- Heat the oil in a large non-stick pan on medium-high heat.
- Add the tofu to the pan and cook for 3-4 minutes on each side, until golden brown.
- Heat a separate saucepan on medium-high heat and add the curry paste, letting toast for 30 seconds then add the coconut milk and stir to combine.
- Bring the mixture to a boil stiring constantly for 3-4 minutes until the sauce thickens just slightly.
- Reduce to low heat, and add the soy sauce, coconut sugar, lime juice and paprika, mixing everything together. Taste and adjust seasoning if needed.
- Add the cooked tofu to the pan with the curry sauce and mix together.
- Serve with rice and fresh cilantro.
. Each side should be golden brown before you flip and cook the next side.
The tofu will naturally lose some of its crispiness the longer it sits in the curry sauce. If you prefer the tofu crispy, serve and eat it right away after adding it to the curry sauce.
If adding vegetables to this dish, I recommend to sautee them in a pan with a touch of oil for 2-3 minutes until slightly tender. Then add them to the curry sauce with the tofu.
Traditional coconut curries in Thailand have a lose (more liquidy) sauce. If you prefer a thicker sauce, simply boil the sauce on medium-high heat stirring constantly until it begins to thicken, then proceed to add the tofu.
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
Keywords: Vegetarian Thai curry, coconut curry with tofu