Thai Coconut Curry Tofu

Jump to Recipe
Thai Coconut Curry Tofu


Thai coconut tofu curry is one of my favorite recipes! I have been making lots of curries lately (made butternut squash coconut curry yesterday). Both recipes are very different. This Thai coconut curry dish is rich, creamy and flavorful. It is one of those dishes that you eat and you feel very satisfied after you do. It is the ultimate comfort food. Coconut milk and peanut butter added  to give that authentic Thai flavor.  This recipe is actually quite similar to what you find in restaurants, It's so mouthwatering, I love it served with brown rice!tofu-curry2

This is a great recipe, that has a lot of layers of flavors. One of those dishes that's great for company and other special events.

Lemongrass is sold in most supermarkets but it can be omitted,  the recipe will taste just as great without it. Lemongrass is very easy to grow, it doesn't require much care.  I normally have a lemongrass plant in my garden.

Growing up in Jamaica lemongrass, locally known as fever grass, was grown medicinally as a tea to reduce fever. It was also known to relieve colds, menstrual cramps,nausea, asthma, and athletes foot. I find the tea delicious, so I love mixing it with peppermint for relaxation.

However in Asian countries lemongrass is used as a culinary herb, it is added to curries and soups. It adds  citrusy flavor to dishes.


Categories: ,


213 kcal / 890 kJ
18 g
6 g
9 g
Per 100g

Cooking Time

30 min
30 min
Ready in:
1 h
6 people



  1. Drain tofu, rinse and press to dry. Cut tofu into 1 inch cubes and place in a large bowl.
  2. Coat tofu cubes evenly with lemongrass, sesame oil, cumin, coriander, turmeric, and salt.
  3. Allow to marinate for 30 minutes. Allow to marinate for longer in the refrigerator.
  4. Preheat oven 400. Line baking sheet with parchment paper and grease lightly.
  5. Arrange marinated tofu on baking sheet, bake for 20 minutes until golden. Set aside
  6. Heat oil in skillet, add onion and garlic, and ginger. Cook until onion is soft, stirring constantly, about 3 minutes. Add curry powder and cook for another minute.
  7. Remove from heat and stir in coconut milk and water.
  8. Transfer to a food processor or blender and add peanut butter, liquid aminos, maple syrup, lime juice and ginger.
  9. Process until smooth and creamy. Pour mixture back into skillet on medium high heat. Cook until thick, stirring constantly.
  10. Stir in tofu, cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.



Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

  1. Cathy
    March 17, 2019

    Delicious, I followed another poster and added chick peas for even more protein. This dish has a delicious flavor and my son says it’s his favorite and to add into rotation.

    • Michelle Blackwood
      March 17, 2019

      Cathy, I’m so happy it turned out great for you and your son enjoyed it. Love the idea of adding chickpeas, I can’t wait to try it. Thank you!

      • Miles
        June 28, 2019

        This is the best tasting curry I have ever had, thank you Michelle

        • Michelle Blackwood
          June 28, 2019

          Miles, thank you for your awesome feedback. I’m so happy you enjoyed it. Hope you try my other tofu recipes.

  2. Jo
    July 16, 2018

    Loved this! My mother, who refuses my vegan recipes, devoured this dish!

    • Michelle Blackwood
      July 17, 2018

      Thank you for your feedback Jo, I’m so happy you and your mother loved it.

  3. Edna
    February 5, 2018

    This is so delicious, my new favorite!

    • Michelle Blackwood
      February 5, 2018

      I’m so happy you enjoy it Edna, thank you for your feedback.

  4. Sosena
    February 3, 2018

    I’ve made this recipe several times and really enjoy it. I don’t always have lemongrass so sometimes I just omit it which, in my opinion, doesn’t have a huge impact (but if you have it definitely use it). The last couple times I’ve made it I’ve added one can of chickpeas to the tofu marinade and baked them with the tofu. I also added steamed broccoli in the final step where you add the tofu/chickpeas to the sauce. These additions make the dish heartier and more balanced. The recipe, as is, yields plenty of sauce do I didn’t need to make any adjustments to accommodate the ingredients I added.

    • Michelle Blackwood
      February 3, 2018

      Thank you very much Sosena for your great feedback, love the idea of adding chickpeas and broccoli, sounds amazing!