Creamy Coconut Curry Tofu is a delicious and comforting dish that brings together the smooth richness of coconut milk with the bold spices of curry. The tofu soaks up all the wonderful flavors, making every bite soft and satisfying. It’s a great choice if you’re craving something warm, flavorful, and a little bit exotic without being too complicated to make.
I love making this dish when I want a quick weeknight dinner that still feels special. The best part is how easy it is to toss all the ingredients into one pan and let the flavors come together while you get everything else ready. I usually add extra veggies like bell peppers or spinach to make it colorful and nutritious—plus, it feels like a little celebration in a bowl.
One of my favorite ways to enjoy this creamy coconut curry tofu is over a bed of fluffy rice or with some warm naan bread to soak up every bit of that delicious sauce. It’s the kind of meal that feels cozy and filling but fresh enough to enjoy anytime. I always find myself wanting to have leftovers because the flavors actually taste even better the next day!
Key Ingredients & Substitutions
Tofu: Firm tofu works best here because it holds its shape during cooking. Press it well to remove water—this helps it brown nicely and soak up the curry flavors. If you’re short on time, you can also use extra-firm tofu.
Coconut Milk: Full-fat coconut milk gives the curry its creamy texture and rich flavor. Light coconut milk works too but expect a thinner sauce. For a dairy alternative, canned coconut cream can make it even richer.
Red Curry Paste: This is the heart of the curry flavor. You can find it in most grocery stores. If you prefer milder flavors, start with less and adjust to taste. Yellow or green curry paste work as alternatives but will change the flavor profile.
Soy Sauce or Tamari: Adds salty depth to the dish. Use tamari if you want a gluten-free option. For low-sodium diets, opt for a reduced-sodium soy sauce or use less.
Lime Juice: Brightens the curry, balancing the richness. Fresh lime juice tastes best, but bottled works in a pinch.
Vegetables: Red bell peppers and spinach add color and nutrition. You can swap the pepper for carrots or snap peas, and use kale instead of spinach if you prefer.
How Do You Make the Tofu Crispy and Flavorful?
Getting crispy, golden tofu makes a big difference. Here’s how I do it:
- Press tofu for at least 15-20 minutes to remove moisture. This helps it crisp up instead of steaming.
- Cut tofu into even cubes to cook uniformly.
- Heat oil in the pan until shimmering before adding tofu. This prevents sticking.
- Cook tofu without stirring for a few minutes on each side to develop a golden crust.
- Avoid overcrowding the pan; cook in batches if needed to keep tofu crispy.
This way, your tofu gets a nice texture that holds up well in the creamy curry sauce without turning mushy.
Equipment You’ll Need
- Large skillet or wok – I like using this because it heats evenly and is great for stir-frying and simmering everything together.
- Press or paper towels – helps remove excess water from the tofu so it gets crispy.
- Measuring spoons and cups – ensures you add just the right amount of each ingredient.
- Cutting board and knife – for chopping tofu, vegetables, garlic, and ginger.
- Soup spoon or spatula – to stir the curry and tofu without breaking them apart.
Flavor Variations & Add-Ins
- Use different proteins: swap tofu for chicken, shrimp, or chickpeas if you prefer other options.
- Change the flavor: add a splash of fish sauce or a teaspoon of curry powder for a different spice twist.
- Add extra veggies: carrots, snap peas, or mushrooms work well and add more texture and color.
- Spice it up: include chopped chili peppers or a pinch of cayenne for extra heat.
Creamy Coconut Curry Tofu
Ingredients You’ll Need:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tbsp vegetable oil (such as canola or coconut oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach leaves
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tsp brown sugar or maple syrup
- Fresh cilantro, chopped (for garnish)
- Salt to taste
- Optional: cooked rice or rice noodles, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, so plan for a total of around 30 minutes from start to finish. It’s a quick and satisfying meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu to remove extra water, then cut it into bite-sized cubes. This helps it cook better and soak up flavors.
2. Brown the Tofu:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu and set it aside.
3. Cook the Aromatics:
In the same pan, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Build the Curry Sauce:
Stir in the red curry paste and cook for 1 minute to release its aroma. Pour in the coconut milk and mix it well with the curry paste. Add the soy sauce, lime juice, and brown sugar. Let the sauce simmer for 5 minutes to thicken slightly.
5. Add Vegetables and Tofu:
Add the browned tofu and sliced red bell pepper to the skillet. Let everything simmer together for 5 more minutes, until the peppers soften.
6. Finish with Spinach and Seasoning:
Stir in the fresh spinach leaves and cook just until wilted, about 1-2 minutes. Taste the curry, and add salt or more soy sauce if needed.
7. Serve and Garnish:
Serve your creamy coconut curry tofu over cooked rice or rice noodles. Sprinkle chopped fresh cilantro on top for a fresh, bright finish. Enjoy!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu has a firmer, chewier texture that some people love in curries. Just thaw it completely in the fridge or in cold water, then press out any extra moisture before cooking.
How Can I Store Leftovers?
Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Spicier or Milder?
Absolutely! Adjust the amount of red curry paste to control the heat. Start with less if you prefer mild flavors and add more to taste. Adding coconut milk helps mellow the spiciness too.
What’s the Best Way to Serve Creamy Coconut Curry Tofu?
This dish is fantastic served over fluffy jasmine rice, brown rice, or rice noodles. You can also enjoy it with naan or steamed veggies for a lighter option.