Coconut Curry Tofu
Coconut Curry Tofu is a cozy, Thai-inspired dish made with creamy coconut milk, red curry paste, and pan-fried tofu—perfect for rice bowls or noodles.
Servings: 6
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.