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