Creamy Coconut Curry Tofu is a comforting dish that brings together soft, golden tofu cubes with a rich and velvety coconut curry sauce. The blend of warm spices, coconut milk, and tender vegetables creates a dish that’s both satisfying and full of flavor. It’s the kind of meal that feels cozy on chilly evenings but fresh enough to enjoy any time of year.
I love how this dish comes together quickly and requires just a few simple ingredients that you can often find in your pantry. The tofu soaks up all the delicious curry taste and creamy coconut goodness, making every bite tasty and nourishing. One tip I always follow is to press the tofu before cooking, so it crisps up nicely and holds onto the sauce even better.
My favorite way to serve this coconut curry tofu is over a bed of fluffy jasmine rice with a sprinkle of fresh cilantro and a squeeze of lime. It’s a simple meal that feels special and makes me happy every time. Plus, it’s a great choice for friends or family who are looking for something plant-based but still full of hearty flavor.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best for frying and soaking up sauce. Pressing it removes water, giving a crispier texture. If tofu isn’t your thing, try tempeh or chickpeas for a protein boost.
Coconut Milk: Full-fat coconut milk adds creaminess and richness. Light coconut milk will thin the sauce but still tastes good. For dairy eaters, try regular cream or a mix of milk and cream.
Red Curry Paste: This is the heart of curry flavor. If you don’t have red paste, yellow or green curry paste can substitute, though the flavor will change slightly. Adjust spice levels to your preference.
Rice Noodles: These soften up nicely and soak in sauce. You can swap with udon, soba, or even steamed rice if you want a different texture.
How Can I Make Crispy Tofu That Soaks Up Curry Perfectly?
Pressing tofu well is key to crispiness. It removes excess water so tofu browns instead of steaming. After pressing, cut tofu into cubes and fry in hot oil until all sides are golden and firm.
- Use medium-high heat and don’t crowd the pan.
- Let tofu cook undisturbed until browned before flipping.
- After frying, add tofu back to the curry last to soak in flavor without losing crunch.
This method keeps tofu crispy but packed with creamy curry taste—my favorite combo every time!
Equipment You’ll Need
- Large skillet or frying pan – I prefer a wide pan to evenly cook the tofu and curry, making everything easier to stir and simmer.
- Pressing weight or heavy object – helps squeeze out excess moisture from the tofu for crispiness.
- Knife and cutting board – for chopping onion, garlic, ginger, and slicing chili and lime.
- Measuring spoons and can opener – for precise ingredient portions and opening the coconut milk can.
- Pot for cooking noodles – a simple pot to boil and prepare your noodles before serving.
- Bowls or serving dishes – for assembling and topping your curry with herbs and lime.
Flavor Variations & Add-Ins
- Swap tofu for tempeh or chickpeas for different textures and flavors, perfect if you want more variety or a different protein source.
- Add vegetables like bell peppers, carrots, or snap peas for color, crunch, and extra nutrients—great for a veggie-packed meal.
- Use different herbs like basil or mint to change the flavor profile, making it fresher or more aromatic.
- Spice level: toss in extra chili or red pepper flakes if you like very spicy dishes, adjusting to your heat preference.
Creamy Coconut Curry Tofu
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400 g) firm or extra-firm tofu, pressed and cut into cubes
- 1 tbsp vegetable oil (for frying tofu)
For the Curry Sauce:
- 1 tbsp coconut oil (optional, for cooking curry)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (13.5 oz / 400 ml) coconut milk (full fat for creaminess)
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar or maple syrup
- Optional: handful fresh spinach or kale leaves for added greens
For Serving and Garnish:
- 4 oz (115 g) rice noodles or other noodles of choice, cooked according to package instructions
- 1 red chili, thinly sliced (for garnish)
- Handful fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes total — 15 to press and prep the tofu, 10 to cook the tofu and curry, and about 5 minutes to prepare the noodles and assemble the dish. It’s a quick and tasty meal you can make any night!
Step-by-Step Instructions:
1. Prepare the Tofu:
Wrap the tofu in paper towels and place a heavy object on top for 15-20 minutes to press out excess water. Then, cut the tofu into bite-sized cubes.
2. Cook the Tofu:
Heat vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry, turning occasionally, until golden brown and crispy on all sides (about 5-7 minutes). Remove the tofu from the pan and set aside.
3. Make the Curry Sauce:
In the same pan, add coconut oil if using. Sauté the chopped onion for 3-4 minutes until translucent. Add the garlic and ginger, cooking for another minute until fragrant. Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
4. Add Coconut Milk and Simmer:
Pour in the coconut milk, soy sauce, and brown sugar. Stir well and reduce the heat to a gentle simmer. If you’re adding spinach or kale, stir it in now and cook until wilted, about 2-3 minutes.
5. Combine Tofu and Sauce:
Return the crispy tofu to the pan, gently stirring to coat the cubes in the creamy curry sauce. Let it simmer 2-3 more minutes so the tofu absorbs the flavors.
6. Serve:
Place cooked noodles into serving bowls. Ladle the creamy coconut curry tofu over the noodles. Garnish with sliced red chili, fresh cilantro, and serve with lime wedges to squeeze on top for a fresh zing.
Enjoy your creamy, comforting coconut curry tofu—a perfect blend of bold flavors and silky sauce!
Can I Use Frozen Tofu for This Recipe?
Yes, frozen tofu actually has a firmer, chewier texture that works great in curries! Just thaw it completely in the fridge or in cold water before pressing and cooking.
How Can I Make This Dish Gluten-Free?
Use tamari instead of soy sauce and double-check your curry paste ingredients to ensure they’re gluten-free. Most rice noodles are naturally gluten-free, making this dish easy to adapt.
Can I Make This Ahead of Time?
Absolutely! Prepare the curry and tofu, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of coconut milk if needed to refresh the sauce.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For best taste, reheat on the stove over low heat while stirring to keep the tofu tender and the sauce creamy.