Thai Inspired Coconut Tofu Curry
Rated 4.1 stars by 58 users
Servings
5
Cook Time
30 minutes
Ingredients
3 Tbsp neutral cooking oil
1 (14 oz) block extra-firm tofu, drained, pressed, and cut into small cubes
¾ tsp kosher salt, divided
3 cups small broccoli florets
1 red bell pepper, thinly sliced
1 cup chopped yellow onion
4 garlic cloves, minced
1 Tbsp fresh grated ginger
2 Tbsp Thai red curry paste
¾ tsp ground turmeric
¼ tsp cayenne pepper
1 (13.5 oz) can coconut milk
½ cup vegetable broth
3 Tbsp chopped Thai basil
1 Tbsp fresh lime juice
Cooked rice or rice noodles for serving
Directions
Heat 2 Tbsp of oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Season with ¼ tsp salt. Transfer to a bowl and set aside.
Add the remaining 1 Tbsp oil to the same skillet. Add broccoli, bell pepper, and onion. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables are just tender.
Stir in garlic, ginger, red curry paste, turmeric, and cayenne. Cook for 1 minute, until fragrant.
Pour in the coconut milk, vegetable broth, and tahini. Stir well to combine and bring to a gentle simmer. Let simmer for 3 to 4 minutes, until the sauce slightly thickens. Season with remaining ½ tsp salt.
Stir in the fresh basil and lime juice. Taste and adjust seasoning, if needed.
Serve over rice or noodles. Add crispy tofu and top with curried vegetables. Spoon additional sauce on top and garnish with fresh basil, if desired.
Recipe Note
Dietary Preferences: Vegan, Family-Friendly, Vegetarian, Gluten-Free, Dairy-Free
Seasonality: Winter, Fall
Photography credits: Jamie Vespa of Dishing Out Health
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