For extra flavor, try pan-frying the tofu cubes until golden brown before adding them to the curry. Adjust the amount of chile paste to your preference for heat. Feel free to substitute other vegetables like broccoli florets, snap peas, or spinach. If you don't have fresh basil, dried basil can be used; use about 1 teaspoon. Serve with a sprinkle of toasted sesame seeds for added texture.
Coconut Curry Tofu
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS2.2K
Embark on a flavorful journey with this vibrant Coconut Curry Tofu! Tender tofu, crisp vegetables, and aromatic spices meld in a creamy coconut milk broth, creating a comforting and satisfying dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber5 g
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Protein17 g
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Saturated Fat5 g
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Sodium680 mg
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Sugar5 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the green onions: Finely chop the white parts and set aside. Chop the green parts into 2-inch pieces and set aside. (5 minutes)
02 Step
Recipe View Create the curry base: In a large, heavy-bottomed skillet over medium heat, combine coconut milk, 3 tablespoons of soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a gentle boil, stirring occasionally. (10 minutes)
03 Step
Recipe View Add tofu and vegetables: Gently stir in the tofu, tomatoes, yellow bell pepper, and finely chopped green onion whites into the simmering sauce. Cover the skillet and cook for 5 minutes, stirring occasionally to ensure even cooking. (5 minutes)
04 Step
Recipe View Incorporate greens and finish: Mix in the fresh basil and chopped bok choy. Season with salt and the remaining soy sauce to taste. Continue cooking for another 5 minutes, or until the vegetables are tender-crisp and the tofu is heated through. (5 minutes)
05 Step
Recipe View Garnish and serve: Garnish with the reserved chopped green onion greens before serving. Enjoy this flavorful dish over rice or quinoa.
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Lawson Brown
Feb 24, 2025This recipe is a lifesaver! So quick and easy for a weeknight dinner.
Amelia Kutch
Oct 5, 2024My family loved this recipe, even my kids who are picky eaters!
Sven Swiftkshlerin
Aug 15, 2024I found that pressing the tofu really does make a difference in the texture.
Dalton Bogisich
Jan 15, 2024I've made this several times now, and it's always a hit. I love how customizable it is with different veggies.
Willa Boehm
Sep 13, 2023I added some roasted cashews for extra crunch, and it was delicious!
Esther Kohler
Aug 20, 2023The flavors are amazing! The coconut milk and curry powder blend perfectly together.
Kellie Cassin
Apr 21, 2022I used tamari instead of soy sauce to make it gluten-free, and it turned out great!
Camila Olsonemmerich
Feb 17, 2022Next time, I'm going to try adding some shrimp or chicken for a non-vegetarian option.