Coconut Curry-Simmered Tofu with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender tofu and root vegetables simmered in fragrant coconut curry sauce, served over jasmine rice for a balanced, comforting meal. This vietnamese-inspired vegetarian ready in about 45 minutes pairs firm tofu, (13.5 oz) coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 14 oz firm tofu into 1-inch cubes and pat dry with paper towels. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, add tofu cubes, and cook for 3-4 minutes per side until golden-brown; remove and set aside.
  2. Step 2: Add 3 tbsp red curry paste to the skillet and stir for 1 minute until fragrant, then pour in 1 can coconut milk, stirring to combine. Add 4 whole lime leaves, 1 tbsp fish sauce, and 1 tsp brown sugar, bringing to a gentle simmer.
  3. Step 3: Add 1 medium sweet potato (12 oz), peeled and cubed, 2 medium carrots (4 oz), and 1 medium potato (6 oz) to the curry sauce, stirring to coat. Cover and simmer for 15-18 minutes until vegetables are tender when pierced with a fork.
  4. Step 4: Return tofu to the skillet, stir gently, and cook for 3 more minutes until heated through. Serve immediately over 2 cups cooked Japanese rice.

Frequently asked questions

How long does Coconut Curry-Simmered Tofu with Root Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Curry-Simmered Tofu with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Coconut Curry-Simmered Tofu with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Curry-Simmered Tofu with Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Curry-Simmered Tofu with Root Vegetables?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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