Creamy Coconut Curry Tofu is a delicious and comforting dish that combines the smooth richness of coconut milk with the bold flavors of curry spices. The tofu soaks up the sauce beautifully, making every bite flavorful and satisfying. It’s perfect for anyone who loves a little spice but also wants something smooth and creamy to balance it out.
I really enjoy making this dish when I want a quick, tasty meal that feels special but doesn’t take too much effort. The tofu gets nice and soft as it cooks in the curry sauce, and the coconut milk gives it a lovely creaminess that I find so comforting. Sometimes I add extra veggies like bell peppers or spinach to make it even more colorful and fresh.
My favorite way to serve this is over a bed of fluffy jasmine rice or with warm naan bread on the side to help scoop up all the sauce. It’s the kind of meal that feels cozy on a chilly evening or whenever I’m craving something a bit exotic and satisfying at the same time. I’m pretty sure everyone who tries it ends up asking for seconds!
Key Ingredients & Substitutions
Tofu: Firm tofu is best for this recipe because it holds its shape when cooked. Pressing it removes extra water, so it browns better. If you can’t find tofu, tempeh is a nice alternative with a nuttier flavor.
Coconut Milk: Full-fat coconut milk makes the curry creamy and rich. Light coconut milk can be used for fewer calories, but the sauce will be thinner. You could also substitute with cashew cream for a different creamy texture.
Red Curry Paste: This adds warmth and spice. Adjust the amount depending on your heat preference. If you don’t have red curry paste, yellow or green curry paste can work too but will change the flavor profile slightly.
Vegetables: Red bell pepper and spinach add color and freshness. You can swap bell pepper with carrots, zucchini, or snap peas. Feel free to add other greens like kale or bok choy.
Cashews: Roasted cashews add crunch and a little richness. If you have a nut allergy, toasted seeds like pumpkin or sunflower seeds can be used as a substitute.
How Do I Get the Tofu Crispy Without Falling Apart?
Crispy tofu is key to making this curry satisfying. Here are my tips:
- Press the tofu for at least 15 minutes to remove water. Use a tofu press or wrap it in paper towels and place a heavy object on top.
- Cut tofu into equal-sized cubes so they cook evenly.
- Heat the oil in a non-stick pan hot enough before adding tofu. This helps prevent sticking and promotes browning.
- Don’t stir too often—let tofu cook on one side until golden before turning to crisp all sides.
- Once browned, remove tofu and keep it aside until ready to add back into the sauce. This keeps it from becoming soggy.
Following these steps makes tofu delightfully crispy on the outside while staying soft on the inside. It also soaks up the curry flavors perfectly!
Equipment You’ll Need
- Non-stick skillet or frying pan – I recommend this because it helps brown the tofu evenly and prevents sticking.
- Tofu press or heavy object – to remove excess moisture from the tofu for better texture.
- Cutting board and sharp knife – for chopping vegetables and cubing tofu easily.
- Measuring spoons and cups – to measure curry paste, soy sauce, lime juice, and other ingredients.
- Whisk or spoon – to stir the curry and combine ingredients smoothly.
- Serving bowls – for presenting the curry over rice or noodles.
Flavor Variations & Add-Ins
- Swap tofu for chicken, shrimp, or chickpeas to change the protein—great for different tastes or preferences.
- Add a splash of fish sauce or tamari for deeper umami flavor.
- Mix in other vegetables like zucchini, carrots, or snap peas for extra crunch and color.
- Use different nuts like almonds or peanuts, or skip nuts if you prefer a nut-free version.
Creamy Coconut Curry Tofu
Ingredients You’ll Need:
For The Tofu:
- 14 oz (400g) firm tofu, pressed and cut into cubes
- 1 tbsp vegetable oil (for frying tofu)
For The Curry:
- 1 tbsp coconut oil or vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz / 400 ml) coconut milk (full fat for creaminess)
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach leaves
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tsp brown sugar or maple syrup
- 1/4 cup roasted cashews (plus extra for garnish)
- Fresh cilantro leaves (for garnish)
- Salt to taste
For Serving:
- Cooked rice noodles or jasmine rice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 minutes to cook, so you’ll have a warm, creamy curry ready in around 35 minutes total. It’s quick enough for a weeknight dinner but special enough to enjoy any time.
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden brown and crispy. Remove from the pan and set aside.
2. Cook the Curry Base:
In the same pan, add 1 tablespoon coconut (or vegetable) oil. Sauté the finely chopped onion until soft and translucent, about 3 to 4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add Curry Paste and Coconut Milk:
Stir in the red curry paste and cook for 1 to 2 minutes to release its flavors. Then pour in the coconut milk, stirring well to combine everything. Bring the mixture to a gentle simmer.
4. Add Vegetables and Seasonings:
Add the sliced red bell pepper and let it cook for 3 to 4 minutes until slightly softened. Stir in soy sauce, lime juice, brown sugar or maple syrup, and salt to taste.
5. Finish the Dish:
Add the browned tofu cubes and fresh spinach leaves to the curry sauce. Cook for 1 to 2 minutes until the spinach wilts and the tofu is warmed through. Stir in roasted cashews, keeping a few aside for garnish.
6. Serve and Enjoy:
Serve the creamy coconut curry tofu over cooked rice noodles or jasmine rice. Garnish with extra cashews and fresh cilantro leaves. Dig in and enjoy the wonderfully comforting and flavorful curry!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great and gives a chewier texture. Just thaw it fully before cooking, then press out any excess water to help it crisp up nicely.
Can I Make This Curry Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Prepare the curry and tofu, then refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of water or coconut milk if the sauce thickens too much.
How Should I Store Leftovers?
Store leftover curry in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave until warmed through. For best texture, crisp up the tofu again in a hot pan before adding it back to the sauce.
Can I Substitute Other Vegetables for Bell Pepper?
Yes! Carrots, zucchini, snap peas, or green beans are great alternatives. Just add them when you would add the bell pepper and cook until tender.