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

Scale

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

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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