Tofu Coconut Curry

Tofu Coconut Curry

Photo by mrstaylor

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup vegetable oil

  • 1

    14 ounce package extra-firm tofu; rinsed, blotted dry and sliced into small rectangles

  • 2

    tablespoons finely chopped fresh ginger

  • 3

    tablespoons sliced garlic (about 6 large cloves)

  • 1

    tablespoon curry powder

  • salt and pepper

  • 1

    onion, halved and thinly sliced

  • 8

    small carrots cut on an angle ¼-inch thick

  • 1

    14½ ounce can diced tomatoes

  • 1

    cup well-stirred canned coconut milk

  • ¾

    cup low-sodium vegetable broth

  • cups cooked basmati rice, hot

  • 2

    tablespoons finely chopped cilantro (optional)


1. In a large skillet fitted with a lid, heat 2 tbsp. oil over medium-low heat. Add the tofu and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate. 2. In the same skillet, add the remaining 2 tbsp. oil and increase the heat to medium. Stir in the ginger, garlic and curry powder; season with salt and pepper. Cook, stirring constantly, until the ginger is softened, about 2 minutes. Add the onion and cook, stirring, until softened and browned, about 8 minutes. 3. Stir in the carrots, tomatoes and their juices, coconut milk and broth. Bring to a simmer. Return the tofu slices to the pan, then spoon the sauce over the top. Cover and simmer until the carrots are fork-tender, 15 to 18 minutes. Uncover and cook to reduce the liquid if necessary, 3 minutes more. 4. To serve, fluff the rice with a fork and divide among plates. Spoon the curry over the rice and top with the cilantro, if using.


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