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 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

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 citrusy flavor to dishes.

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 400 F. Line baking sheet with parchment paper and grease lightly.
  • 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.
  • Transfer to a food processor or blender and add peanut butter, Liquid Aminos, maple syrup, lime juice, and ginger.
  • 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 mixture back into the skillet on medium-high heat. Cook until thick, stirring constantly.
  • Stir in tofu, cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.

Other Vegan Thai Recipes

  1. Thai Kale Salad With Creamy Peanut Sauce
  2. Thai Basil Soycurls
  3. Jackfruit Curry Recipe

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Nutrition

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

Cooking 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

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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.