Tofu Curry

5 from 9 votes

Tofu Curry is an easy 30-minute meal that combines pan-fried tofu with a creamy coconut red curry sauce. Serve it over rice for a simple vegan meal packed with protein and flavor!

Prep Time10

Cook Time25

Total Time35

Course: dinner

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: curry, tofu, tofu curry

Servings:

Author: Erin Alvarez

Ingredients

1 block super firm tofu pressed
3 tbsp cornstarch
3 tbsp olive oil
2 cups brown rice cooked

for the sauce:

1 cup yellow onion diced
1 red pepper diced
4 garlic cloves minced
1 tsp fresh ginger grated
3/4 cup coconut milk
3 tbsp red curry paste
2 tbsp soy sauce
1 tsp coconut sugar
2 cups spinach
2 tbsp cilantro for garnish
1 tbsp lime juice optional
salt and pepper to taste

US Customary - Metric

Instructions

Cook the brown rice according to the package instructions.
Meanwhile, slice the tofu into 1" cubes, then place them in a plastic bag. Add cornstarch to the bag, seal it, then shake until the tofu is completely coated in the cornstarch.
Heat the olive oil in a skillet over medium heat, then add the tofu and fry on all sides. This should take at least 5 minutes. Use a slotted spoon to remove tofu and set aside.
In that same skillet, make the sauce: add the onion and red pepper to the skillet and sauté for 2-3 minutes; then, add garlic and ginger and sauté for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. Stir everything together and bring mixture to a simmer. Add the spinach and stir for 30 seconds until it's wilted, then add the tofu back into the skillet. Taste, and add salt and pepper as needed.
Pour rice into bowls, then top it with the the tofu curry. Top everything with cilantro and enjoy!

Video

Notes

*I used brown rice, but white rice works too

*Calories are per serving and are an estimation

I recommend full fat coconut milk over light because I think the flavor is better, but light coconut milk works in a pinch.

If you want to make this ahead of time and freeze it, go for it. But, I would wait to make the tofu until you're ready to actually eat it because tofu doesn't hold up well in the freezer.

Nutrition