Coconut Tofu Curry
Ingredients
- jasmine rice
for serving
- 1block extra firm tofu
- ¼ ccoconut oil
divided
- kosher salt
- 1yellow onion
- 2garlic cloves
- 1red bell pepper
- 2 clong green beans
- ½ ccanned bamboo shoots
drained
- 3 tbspthai red curry paste
- 15ounce can full fat coconut milk
- 1 tbspbrown sugar
- 2 tbspsoy sauce or tamari
- 1 tbsplime juice
- 1 tspsambal oelek
Directions
- 1
Start the jasmine rice (use Stovetop Jasmine Rice or Instant Pot Jasmine Rice).
- 2
Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
- 3
While the tofu cooks, mince the onion. Mince the garlic. Thinly slice the bell pepper.
- 4
In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes.
- 5
Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon kosher salt, and Sambal oelek (if using). Bring to a simmer. Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender. Taste and add additional Sambal oelek to your desired spice level.
- 6
To serve, spoon the tofu and sauce over rice. Store refrigerated for up to 3 days.
Coconut Tofu Curry
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About this Recipe
Craving a flavorful, fast, and healthy dinner? This Coconut Tofu Curry recipe delivers a punch of authentic taste in just 30 minutes, making it a perfect family favorite for any weeknight.
What sets this tofu curry apart is the vibrant combination of creamy coconut milk and aromatic red curry paste, creating a deeply satisfying base that truly packs a punch. It's designed to be quick and easy, ensuring you can enjoy a wholesome, delicious meal without spending hours in the kitchen.
Prepare your senses for a delightful journey with this tofu red curry. You'll savor the tender texture of extra firm tofu, beautifully complemented by the crisp-tender bite of red bell pepper and long green beans, along with the unique crunch of bamboo shoots. The sauce is a harmonious blend of savory from the soy sauce, a hint of sweetness from brown sugar, and a bright finish from lime juice, all infused with the complex warmth of Thai red curry paste. The optional sambal oelek lets you tailor the heat to your preference, promising a truly comforting and invigorating experience.
- Easily adjust the heat level by adding more or less sambal oelek, sriracha, or chili garlic sauce to taste.
- For a gluten-free option, ensure you use tamari instead of soy sauce, as both are listed as suitable options.
Serve this vibrant tofu coconut curry hot over fluffy jasmine rice for a complete and satisfying dinner. It’s an ideal dish for a cozy evening meal or when you need a quick yet impressive plant-based option.