Coconut Red Curry Tofu
Coconut Curry Tofu: Rich, Cozy, and Packed with Thai-Inspired Flavor
This Coconut Curry Tofu is comfort food with a kick—creamy coconut milk meets vibrant red curry paste, tender tofu, and sautéed green beans for a bold and satisfying dish that comes together in under 30 minutes. It’s warming, flavorful, and perfect for busy weeknights or cozy weekends in.
The History and Inspiration Behind This Recipe
Thai cuisine is beloved for its rich flavors, perfect balance of spice, sweetness, and brightness, and use of fresh herbs and aromatics. This dish is inspired by traditional Thai red curry, which typically features red curry paste cooked with coconut milk, vegetables, and protein. I’ve always been drawn to the way Thai curries feel indulgent yet nourishing—each bite is layered with depth from ingredients like lemongrass, garlic, and chili.
The first time I tried a Thai red curry, it was love at first bite—the creamy sauce with just the right amount of heat, paired with tofu and veggies, made for an unforgettable meal. This version is a plant-based twist that’s easy to recreate at home, while still celebrating the heart of the original dish.
Why You’ll Love This Coconut Curry Tofu
This recipe brings the restaurant-worthy flavor of Thai curry into your own kitchen, without needing a ton of specialty ingredients. The creamy coconut base makes it rich and satisfying, while the red curry paste brings that signature bold flavor and gentle heat. It’s endlessly customizable, packed with plant-based protein, and perfect for meal prep or sharing with friends over a pot of steaming jasmine rice.
Fun Flavor Variations For Your Coconut Curry Tofu
Why settle for plain when you can get creative with different flavor combinations:
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Make it extra spicy: Stir in sliced Thai chilies or a spoonful of chili garlic sauce for more heat.
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Toss in nuts: Add toasted cashews or peanuts on top for crunch and extra richness.
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Add more veggies: Try baby corn, bok choy, mushrooms, or zucchini for added texture and flavor.
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Go citrusy: A squeeze of lime and some zest adds a brightness that cuts through the richness.
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Use fresh herbs: Finish with Thai basil or cilantro to bring out the fresh, vibrant notes.
Serving Ideas For Your Coconut Curry Tofu
This Coconut Red Curry Tofu is incredibly versatile and can be used in various ways:
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Serve over jasmine or basmati rice: The curry sauce soaks into the rice for the perfect bite.
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Spoon into a grain bowl: Layer with brown rice, pickled onions, and fresh herbs for a modern twist.
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Ladle over noodles: Rice noodles or ramen work beautifully for a slurpable option.
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Serve with flatbread: Sop up the flavorful sauce with naan or roti for a fusion-friendly twist.
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Use as a filling: Wrap it in lettuce cups or add to a wrap for a portable meal.
Tips For The Best Coconut Curry Tofu
For the best results, follow these simple tips to perfect your Coconut Curry Tofu every time:
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Use full-fat coconut milk: It delivers the creaminess and richness that makes this dish shine.
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Pan-fry the tofu first: This gives it a golden crust and prevents it from getting soggy in the curry.
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Don’t skip aromatics: Sauté onion, garlic, and ginger before adding curry paste for depth.
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Simmer gently: Let the curry simmer to allow the flavors to meld and the sauce to thicken.
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Finish with acid: A splash of lime juice at the end brightens the whole dish.
The Final Bite
Coconut Curry Tofu is the kind of dish that makes you close your eyes and smile with each bite—rich, vibrant, and full of comforting Thai-inspired flavor. It’s cozy enough for winter, light enough for summer, and always satisfying. Leave a comment below to share your experience and any tips you may have for making this Coconut Curry Tofu even more delicious!
Coconut Curry Tofu
Equipment
- Mixing Bowl
- Medium Sauté Pan
Ingredients
- 2 14 oz blocks Firm Tofu
- ¼ cup Cornstarch
- ¼ cup Sesame Oil Or other neutral flavored oil
- 2 Shallots Diced
- 1½ inch knob Fresh Ginger Grated
- 2 to 4 tbsp Sriracha Depending on spice level
- 2 to 4 tbsp Red Curry Paste Depending on spice level
- 13.5 oz can Full Fat Coconut Milk
- 1 tbsp Brown Sugar
- 2 tbsp Soy Sauce or Tamari
- 2 tbsp Lemon Juice About the juice of 1 lemon
For Serving
- Limes
- Green Onions
- Sesame Seeds
- Jasmine Rice
- Cilantro or Thai Basil
Instructions
- Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press. After the tofu is pressed cut into cubes.
- Place your medium sauté pan over medium heat the sesame oil or other neutral oil in the pan. Add the tofu in a mixing bowl and coat the tofu slices lightly in cornstarch. Once your pan and oil are heated, add the tofu and cook until golden brown on both sides, a few minutes on both sides. Remove the tofu and set aside.
- In the same pan, stir in the sesame oil, onion, garlic, ginger, red curry paste, and Sriracha. Cook for a few minutes, stirring regularly until fragrant.
- Once fragrant, add the coconut milk, then stir in the brown sugar, soy sauce, and lemon juice.
- Let the curry simmer for a few minutes for a deeper flavor. Then add back your cooked tofu. Let this simmer for 5 minutes.
- You can serve this tofu as is or you can serve it over rice with lime wedges, cilantro or Thai basil, green onions, and sesame seeds.
- Store leftovers in an airtight container for 3 to 4 days.