Thai Coconut Curry with Tofu

March 30, 2026 Prep: 15min Cook: 25min 4 servings Easy
Thai Coconut Curry with Tofu

This vegan Thai curry proves that plant-based food can be just as rich and satisfying as any meat-based dish. Crispy pan-fried tofu soaks up the aromatic coconut curry sauce beautifully.

Ingredients

  • 400g extra-firm tofu, pressed and cubed
  • 2 tablespoons coconut oil
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 200g broccoli florets
  • 100g snap peas
  • 400ml coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • Juice of 1 lime
  • Fresh Thai basil leaves
  • Steamed jasmine rice
  • Sriracha for serving

Nutrition Facts

380
Calories
16g
Protein
28g
Carbs
24g
Fat

Instructions

  1. 1
    Press tofu for at least 20 minutes. Cut into cubes and toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch.
  2. 2
    Heat coconut oil in a large wok. Pan-fry tofu until golden and crispy on all sides, about 6 minutes. Remove and set aside.
  3. 3
    In the same wok, cook curry paste for 1 minute until fragrant. Pour in coconut milk and stir to combine.
  4. 4
    Add bell pepper, zucchini, and broccoli. Simmer for 8 minutes until vegetables are tender-crisp.
  5. 5
    Add snap peas, maple syrup, remaining soy sauce, and lime juice. Cook 2 more minutes.
  6. 6
    Return crispy tofu to the curry. Toss with fresh Thai basil.
  7. 7
    Serve over steamed jasmine rice with sriracha on the side.
#thai curry #tofu #vegan #coconut #plant-based

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