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Vegetable Tofu Curry

This vegetable tofu curry is a versatile, forgiving dish that uses a mix of fresh or leftover vegetables, tofu, and aromatic spices simmered in coconut milk. The dish features a creamy sauce with tender vegetables and crispy tofu, creating a cozy, colorful, and satisfying meal that can be customized based on what’s in the fridge.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 2 large carrots sliced thin
  • 1 red or yellow bell pepper sliced
  • 1 can (400ml) coconut milk full-fat preferred
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon curry powder or paste toasted briefly in oil
  • 2 teaspoons oil vegetable or coconut oil for frying
  • optional fresh herbs cilantro or Thai basil for garnish

Equipment

  • Large skillet or wok
  • Spatula
  • Knife
  • Chopping board
  • measuring spoons

Method
 

  1. Start by pressing the tofu between paper towels or a clean cloth to remove excess moisture, then cut it into 1-inch cubes. This helps it crisp up nicely when fried.
  2. Heat a large skillet or wok over medium heat and add a tablespoon of oil. Once shimmering, carefully add the tofu cubes. Fry for about 4-5 minutes, turning occasionally until they are golden brown and crispy on all sides. Remove and set aside.
  3. In the same pan, add a bit more oil if needed. Toss in the diced onion and cook for 2-3 minutes until fragrant, translucent, and slightly caramelized. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the curry powder or paste, cooking for about 30 seconds while stirring constantly. This releases deep, toasty flavors. The mixture should become fragrant and slightly darker.
  5. Add the sliced carrots and bell peppers to the pan. Cook for 3-4 minutes, stirring frequently, until the vegetables start to soften and release a sweet aroma. The vegetables should be tender but still vibrant.
  6. Pour in the coconut milk, stirring to combine everything. Bring the mixture to a gentle simmer and cook for another 4-5 minutes until the sauce begins to thicken slightly and the flavors meld.
  7. Return the crispy tofu to the pan, gently stirring to coat it with the sauce. Cook for an additional 3-4 minutes until the tofu is heated through and the flavors are well combined. Check the seasoning and adjust with salt or lime juice if desired.
  8. Remove the curry from heat and let it sit for 2 minutes to allow flavors to deepen. If using, sprinkle with chopped cilantro or Thai basil for a fresh herbal burst. Serve hot over rice or noodles, garnished with extra herbs if desired.

Notes

Feel free to improvise with whatever vegetables you have on hand. For extra richness, add a splash of lime or a handful of fresh herbs at the end. Pressing tofu well and toasting spices are key steps for maximum flavor and texture.