If you’re looking for a delicious, fuss-free dinner that comes together quickly and packs a flavor punch, you’ll absolutely want to try this One Pan Tofu Curry Recipe. I first stumbled on it during a hectic weeknight and immediately fell in love—it’s creamy, comforting, and the best part? Only one pan to clean up afterward. Whether you’re new to cooking tofu or a seasoned pro, this recipe is straightforward and endlessly satisfying. Stick around, and I’ll share some tips that make it even better.
Why You’ll Love This Recipe
- Simplicity: It all cooks in one pan, making cleanup a breeze and dinner stress-free.
- Flavorful Creaminess: The coconut milk and curry powder blend into a rich sauce that’s full of warmth and depth.
- Versatility: Whether you love rice, quinoa, or noodles, this curry pairs perfectly with what’s already in your kitchen.
- Healthy & Plant-Based: Packed with protein and veggies, it’s nourishing and perfect for meatless meals.
Ingredients You’ll Need
Every ingredient in this One Pan Tofu Curry Recipe plays a role in bringing out balanced flavors and textures. I always recommend using extra-firm tofu for the best hold and a nice crispy exterior. The curry powder is where the magic really happens—pick a good-quality blend for a vibrant curry flavor.
- Extra-firm tofu: Make sure it’s pressed or pat it dry well to avoid sogginess and help it crisp up beautifully.
- Cornstarch: Helps create a crispy coating on the tofu when you pan-fry it.
- Canola oil: Neutral flavor and high smoke point make it perfect for browning tofu.
- Garlic: Fresh is best for punchy flavor, but the frozen cubes work well too in a pinch.
- Fresh grated ginger: Adds bright, spicy warmth and freshness.
- Full fat coconut milk: Creates the creamy curry base; I find full-fat delivers the richest result.
- Curry powder: Choose a blend you like, or make your own for a personalized touch.
- Salt: Essential to bring out the flavors.
- Frozen peas: Convenient and add a lovely pop of sweetness.
- Fresh cilantro: A fresh finishing herb that lifts the dish beautifully.
- Cooked rice, noodles, quinoa or steamed vegetables: Your choice for serving makes this dish customizable to your mood or pantry.
Variations
This One Pan Tofu Curry Recipe is a fantastic base for your creativity. I’ve definitely made it my own over time by switching up veggies or even adding extra spice to suit my family’s preferences. Feel free to make it yours!
- Veggie Boost: I love tossing in cooked broccoli or spinach for extra color and nutrition; frozen spinach works great to wilt into the sauce.
- Mild or Spicy: Adjust the curry powder amount or add chili flakes if you want a kick—my family goes crazy for a little heat.
- Cream Alternatives: For a lighter curry, I sometimes swap full-fat coconut milk with light coconut milk or a mix of cashew cream and vegetable broth.
- Protein Swap: If you’re not a tofu fan, chickpeas or paneer also work nicely using the same cooking method.
How to Make One Pan Tofu Curry Recipe
Step 1: Prepare and Coat the Tofu
Start by removing the tofu from its packaging and gently pressing it with a clean tea towel to dry it well (extra-firm tofu usually needs less pressing). Then rip or cut it into roughly 1-inch chunks—no need to be perfect here, the rustic look adds charm! Toss the tofu pieces in cornstarch; this little coating trick helps give a nice crispy crust when cooked. Gently stir to coat each piece evenly without breaking them up.
Step 2: Crisp the Tofu
Heat your large non-stick skillet over medium-high heat and add the canola oil. When the oil is hot (you can test by gently flicking a drop of water—it should sizzle), carefully add the tofu pieces in a single layer. If your pan isn’t large enough, do this in batches to avoid crowding. Now, here’s a tip I learned the hard way: don’t stir or move the tofu too soon. Let each side develop a deep golden crust, usually about 3-4 minutes per side. This patience pays off in texture and flavor.
Step 3: Build the Curry Base
Once your tofu is crisp and golden all around, add the minced garlic and grated ginger to the pan. If it looks dry, splash in a bit more oil. Sauté everything together for about a minute, until fragrant but not burnt. Then pour in the full-fat coconut milk, sprinkle in the curry powder and salt, and stir well to combine. Bring this sauce to a boil, then reduce the heat and simmer uncovered for around 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
Step 4: Add Peas and Finish
Finally, toss in the frozen peas, stir them into the curry, and let everything cook for another few minutes until the peas are heated through but still bright green. Give it a taste and adjust the salt as needed—you might find it perfect as-is. Sprinkle with chopped fresh cilantro before serving to add that fresh herby note.
Pro Tips for Making One Pan Tofu Curry Recipe
- Patience with Tofu Browning: Resist the urge to stir right away—waiting for a crust means tofu won’t break apart.
- Using Fresh Ginger and Garlic: Fresh ingredients make a world of difference; frozen cubes work but keep them to minimum for best flavor.
- Adjusting Curry Spice: Start with less curry powder—you can always add more if you want it stronger.
- Preventing Soggy Tofu: Make sure the tofu is dry before cooking, and don’t overcrowd the pan to keep it crispy.
How to Serve One Pan Tofu Curry Recipe
Garnishes
I love topping my curry with fresh cilantro because it adds a bright, herbal freshness that balances the rich sauce perfectly. A squeeze of fresh lime juice also never hurts—bringing some zesty brightness to every bite. Sometimes I throw in a handful of chopped roasted peanuts or cashews for a delightful crunch.
Side Dishes
Rice is the classic go-to for this curry, especially basmati or jasmine rice for their fragrant aroma. But sometimes, quinoa or wide rice noodles work beautifully, soaking up that luscious sauce. If I’m keeping it lighter, I’ll serve the curry over steamed or roasted vegetables, turning it into a wholesome bowl that’s still packed with flavor.
Creative Ways to Present
For special occasions, I’ve served this curry in individual coconut bowls or topped with edible flowers for a pretty presentation. Another fun idea is layering the tofu curry over a bed of turmeric rice with a sprinkle of toasted coconut flakes on top—it never fails to impress guests!
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for 3 to 4 days. I usually let the curry cool completely before refrigerating to keep the tofu texture intact. The flavors tend to deepen even more overnight, which I find delightful.
Freezing
I’ve frozen this curry successfully—just portion it out into freezer-safe containers. When you’re ready, thaw overnight in the fridge. While the tofu can soften a bit after freezing, the curry sauce keeps its rich flavor, making it great for meal prep or quick dinners.
Reheating
To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally. Adding a splash of water or coconut milk to loosen the sauce helps maintain creaminess. Microwaving works too, but watch for uneven heating; stirring halfway through is key.
FAQs
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Can I use soft or silken tofu for this recipe?
I recommend extra-firm tofu for this One Pan Tofu Curry Recipe because it holds its shape better during cooking and crisps nicely. Soft or silken tofu is too delicate, and it might break apart or become mushy in the curry.
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What can I substitute for coconut milk?
If you want to avoid coconut milk, you can use a combination of cashew cream and vegetable broth as a lighter alternative, which still gives a creamy texture without the coconut flavor. Just keep in mind it will change the flavor slightly.
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How do I avoid tofu sticking to the pan?
Drying your tofu well before cooking and not overcrowding the pan are key to preventing sticking. Also, make sure the pan and oil are hot before adding tofu, which helps to sear and form a crispy crust that naturally releases from the pan.
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Can I add other vegetables to this curry?
Absolutely! This recipe is flexible. I like adding cooked carrots, broccoli, cauliflower, spinach, or kale depending on what I have on hand. Just add them toward the end of cooking to avoid overcooking.
Final Thoughts
This One Pan Tofu Curry Recipe is one of those dishes I keep coming back to because it hits all the marks: quick, easy, comforting, and packed with flavor. It’s saved me on more than one busy evening, and I know you’ll find the same joy in making it. Give it a try, experiment with your favorite sides and veggies, and make it your own—it’s a simple recipe that can really shine in your meal rotation.
Print
One Pan Tofu Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
This One Pan Tofu Curry is a quick and easy vegetarian meal featuring crispy tofu in a rich, flavorful coconut curry sauce. Made with simple ingredients like garlic, ginger, coconut milk, and curry powder, this dish is perfect for a weeknight dinner and pairs well with rice, noodles, or steamed vegetables. The curry is lightly spiced and comforting, making it an excellent choice for both tofu lovers and those new to plant-based meals.
Ingredients
Tofu
- 14.5 ounce block extra-firm tofu
- 1 tablespoon cornstarch
- 2 tablespoons canola oil
Flavorings and Sauce
- 2 large garlic cloves, minced
- 2 teaspoons fresh grated ginger
- 13.5 ounce can full fat coconut milk
- 2 tablespoons curry powder
- 1/2-1 teaspoon salt
Add-ins and Garnish
- 3/4 cup frozen peas
- Chopped fresh cilantro (for garnish)
To Serve
- Cooked rice, noodles, quinoa, or steamed vegetables
Instructions
- Prepare the Tofu: Remove the tofu from its packaging and press it dry with a clean tea towel if it isn’t extra-firm. Rip the tofu into 1-inch chunks and place them in a large bowl. Sprinkle the cornstarch over the tofu and gently stir to coat all the pieces evenly.
- Brown the Tofu: Heat a large non-stick skillet over medium-high heat and add the canola oil. Once hot, arrange the tofu chunks in a single layer in the skillet; work in batches if needed to avoid crowding. Let the tofu cook without moving for a few minutes to form a golden crispy crust. Flip and continue browning until all sides are crisp and golden.
- Sauté Aromatics: Add the minced garlic and grated ginger to the skillet with the tofu. If the pan looks dry, add another tablespoon of oil. Sauté the aromatics for about one minute until fragrant.
- Add Sauce Ingredients: Stir in the full-fat coconut milk, curry powder, and salt. Mix everything well to combine and bring the mixture to a boil.
- Simmer the Curry: Reduce the heat to low and let the curry simmer uncovered for approximately 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Frozen Peas: Stir in the frozen peas and cook the curry for an additional few minutes until the peas are heated through. Taste and adjust salt as needed.
- Serve: Spoon the tofu curry over cooked rice, noodles, quinoa, or steamed vegetables. Garnish with freshly chopped cilantro and enjoy your flavorful, comforting meal.
Notes
- For a lighter version, substitute full-fat coconut milk with light coconut milk.
- To make the curry without coconut, replace the coconut milk with 1/2 cup cashew cream and 1 cup vegetable broth.
- Using frozen cubes or tubes of garlic and ginger can speed up the prep process.
- Add other vegetables such as carrots, broccoli, cauliflower, spinach, or kale to customize your curry.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 19 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
