Thai Curry Tofu has all of the flavors of traditional Thai curries but it is a light, healthy dish that will please even picky eaters.

 

Thai coconut curry tofu 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.

It is the ultimate comfort food. Coconut milk and peanut butter are 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!

As always, I suggest you read the complete article for useful information included in the blurb. However, you can find the detailed recipe with exact ingredients and step-by-step instructions below.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Thai Coconut Curry Tofu

This is a great recipe that has a lot of layers of flavors. One of those dishes that’s great for a large 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 a citrusy flavor to dishes.

Other curry recipes to make, Masala Okra, Pumpkin Bhaji, and Daal Makhni

Thai coconut tofu curry

Why You’ll Love This Vegan Thai Coconut Curry Tofu Recipe

  • A healthy variation of traditional Thai food.
  • Spices that complement one another and add exactly the proper amount of heat.
  • Simple enough for weeknight dinner preparation.
  • It’s rich, creamy, hearty, and comforting but it is healthy because it is made with tofu and coconut milk (both ingredients provide various health benefits).
  • It’s also just the right amount of sweetness and full of flavor you like. Your loved ones will adore it.
  • Kid-friendly and budget-friendly.
  • Easy 45-minute supper recipe. Not only are the ingredients simple, but the entire preparation process usually takes less than 45 minutes.
  • Spices are mild, however, they can be increased or decreased according to your taste buds.
  • Everything that it is served with will taste fantastic, including rice, quinoa, noodles, and toast. I think that all of the combinations taste delicious when based on coconut.

Ingredients Description

  • Tofu: the recipe’s base. I use extra firm tofu. You can use soft-medium tofu if you prefer a texture that is more pillowy and soft.
  • Lemon Grass: Lemongrass has a flavor similar to citrus and lemon with a touch of mint. It has a mild flavor that doesn’t overpower the other flavors in a dish. Lemongrass has a lovely fragrance as well, which makes it perfect for teas, dipping sauces, and curries.
  • Sesame Oil: Sesame oil is used because of its lovely scent and flavor.
  • Cumin: The addition of cumin seeds adds a touch of warmth and earthiness to this curry.
  • Ground Coriander: The flavor of ground coriander seeds, commonly referred to as coriander powder, is sweet, aromatic, and slightly citrusy.
  • Turmeric: Brings out the perfect color and warmth to the dish.
  • Salt: I use sea salt but any natural salt is great
  • Coconut oil: I used coconut oil for making curry. Coconut oil is preferred because of its many health advantages. In the absence of coconut oil, you can substitute olive or avocado oil.
  • Onions: Yellow onions are great for curry bases you may use any available ones!
  • Garlic: Use fresh for greater flavor.
  • Ginger – Add a nice flavor and helps digestion.
  • Curry Powder: This ingredient imparts the yellow hue to this Thai curry recipe. Invest in some top-notch yellow curry powder. I prefer the one made by Simply Organic.
  • Coconut milk: The coconut curry sauce’s base. Both full-fat and light coconut milk are suitable. It will taste better with full fat.
  • Water
  • Peanut butter: Look for creamy, natural, no-sugar-added peanut butter. MaraNatha Organic is my go-to brand.
  • Bragg’s liquid aminos: This sauce, which is made from soybeans, will provide the necessary protein. It is an integral ingredient in vegan meals, and I adore it. Tamari sauce or coconut aminos can alternatively be used in its place.
  • Maple syrup: This is done to gently sweeten the dish. You can also omit it entirely, or substitute coconut sugar or brown sugar (to taste).
  • Lime Juice: Start by adding a little fresh lime juice. More can be added if needed.
  • Cayenne Pepper: It imparts a more neutral “peppery” flavor to the curry.
  • Peanuts: Handful of crushed peanuts for topping.
  • Cilantro: Cilantro leaves, for garnish.

Thai tofu curry on a speckle plate

How To Make Thai Coconut Curry?

  • Drain tofu, rinse, and press to dry. Cut tofu into 1-inch cubes and place in a large bowl.
  • Coat tofu cubes evenly with lemongrass, sesame oil, cumin, coriander, turmeric, and salt.
  • Allow marinating for 30 minutes. Allow marinating for longer in the refrigerator.
  • Preheat oven to 400 F. Line baking sheet with parchment paper and grease lightly.
  • Arrange marinated tofu on the baking sheet, and bake for 20 minutes until golden. Set aside
  • Heat oil in a 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.
  • Remove from heat and stir in coconut milk and water.
  • Transfer to a food processor or blender and add peanut butter, Liquid Aminos, maple syrup, lime juice, and ginger.
  • Process until smooth and creamy. Pour the mixture back into the skillet on medium-high heat. Cook until thick, stirring constantly.
  • Stir in tofu, and cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.

What Do You Serve With Vegan Thai Coconut Curry Tofu?

Here are some delicious side dishes to serve with our Vegan Coconut Curry Tofu:

  • The usual accompaniment to a curry dish is boiled jasmine rice.
  • For a healthier diet, serve it with quinoa or brown rice.
  • One of the best Asian dishes you may try is coconut curry served with rice noodles (vermicelli).
  • Some baguettes or bread slices are a great side dish for this Vegan Coconut Curry

How To Store, Freeze, And Reheat?

  • Refrigerate: Allowing the curry to fully cool will help it stay fresher longer. After that, transfer in a clean and dry airtight container. Refrigerate for up to 4 days.
  • Freeze: Permit to completely cool. Transfer to a container that can be frozen. Make sure all the air is out of the container to keep it from getting Freezer burned. Label the contents and the date. Freeze for two to three months.
  • Reheat: When you’re ready to reheat, put the food in the fridge overnight to let it thaw. Transfer the dish to a saucepan when ready to serve. Turn the heat to low and whisk often until well heated.

Recipe Notes

  • Use extra firm, water-free tofu, such as extremely firm sprouted tofu. There isn’t too much water in this kind of tofu, therefore pressing is not necessary. When using water-packed tofu, make careful to squeeze out as much water as possible using a weighted chopping board covered in towels.
  • Curry powder is gradually added. Both flavor and heat are added by it. To prevent making it excessively hot, apply the additional heat gradually and taste it after each addition.
  • This dish is incredibly adaptable. You are welcome to include vegetables like cauliflower, mushrooms, and carrots. Prior to adding them to the curry sauce, simply stir-fry them.

Other Vegan Thai Recipes

  1. Thai Kale Salad With Creamy Peanut Sauce
  2. Thai Basil Soycurls
  3. Jackfruit Curry Recipes
overlay thai tofu curry on a grey background

Frequently Asked Questions

Do You Cook Tofu Before Adding It To Curry?

Yes! I marinate and bake tofu before adding it to the curry. Reminder: Tofu can be baked, air-fried, or pan-fried; just add it right before serving! It doesn’t need to be cooked again.

Can I Make This Recipe In Advance?

Yes, this curry can be made up to a day ahead of time. In actuality, allowing the curry to rest might enhance its flavor. Simply reheat gently on the stovetop when ready to serve. But I advise cooking the rice right before serving.

Which Tofu Is Best For Curry?

Firm or extra-firm tofu is the finest kind to use for curries. In curries, they maintain their shape considerably better.

How Do I Thicken Thai Curry Sauce?

The curry sauce in this dish thickens thanks to the tofu. If it’s too thin, prepare a fast slurry with a tsp. of cornstarch or flour and a tbsp. of water.

Gradually include enough slurry until the curry sauce becomes thick. Be sure to give the sauce a few minutes of simmering time in order to remove any floury or starchy flavor.

White bean addition is yet another excellent method for thickening the sauce.

What Can I Use Instead Of Coconut Milk In Thai Curry?

For a curry that is just as creamy, cashew cream can be used in place of coconut milk.

Cashews that have been soaked should be blended or processed with just enough water to make cashew cream.

Can I Air-Fried the Tofu?

Yes, you can. Tofu that has been baked or air-fried works well in curries.

Is This Recipe Kid-Friendly?

Thai curries can be kid-friendly if you minimize the heat level (don’t use “hot” spices like cayenne) and cut the veggies into little pieces.

If you have a child who is a particularly picky eater, I suggest chopping the vegetables (if you are using) very finely so they blend in with the rice and broth and making the star of the meal out of your child’s favorite protein (which may or may not be tofu).

Can You Substitute Tofu For Chicken In Curry?

In stir-fries, pot pies, and curries, tofu is an excellent substitute for cubed chicken. I advise using extra-firm sprouted tofu or regular tofu in place of chicken. Tofu should often be marinated in order for the flavors to penetrate it.

Why Is Tofu Healthy?

Tofu is a rare vegan option that is a good source of protein that has all of your body’s essential amino acids. It also contains carbohydrates, fats, and numerous vitamins and minerals.

Isoflavones, which are found in all soy products, including tofu, are thought to be the primary contributor to the health benefits of tofu. Isoflavones can act as both estrogen agonists and estrogen antagonists. These may aid in the prevention of certain cancers, cardiovascular disease, and osteoporosis. 

Tofu’s combination of fiber, protein, and isoflavones, according to experts, may be a cause for its heart-health benefits. This may also be why whole soy foods like tofu seem to be better for lowering cholesterol than soy supplements.

Tofu may help prevent cancers of the breast, gut, and prostate, according to research. Additional research, however, is necessary before making specific recommendations.

What Do Vegetarians Eat In Thailand?

Here are ideas on how to order vegetarian versions of five famous Thai dishes.

  • Gaeng om
  • Pad pak gachet
  • Som tam
  • Pad pak ruam prik gaeng
  • Pad gra pao het jay.

Friends, Let me know if you prepare this delicious Thai Coconut Curry Tofu! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me!

If you enjoyed this post, Thai Coconut Curry Tofu,  and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Also, get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families. Thank you!

Categories

Nutrition

(Per 100g)
  • Energy: 213 kcal / 890 kJ
  • Fat: 18 g
  • Protein: 6 g
  • Carbs: 9 g

Cook Time

  • Preparation: 30 min
  • Cooking: 30 min
  • Ready in: 1 h
  • For: 6 people

Ingredients

Instructions

  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 seasoned tofu to marinate for 30 minutes. Allow tofu tods,. marinate for longer in the refrigerator.
  4. Preheat oven 400 F. 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 a 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 the skillet on medium-high heat. Cook until thick, stirring constantly.
  10. Stir in tofu, cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.

Notes

tofu-curry3
Recipe author's Gravatar image

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.