Coconut Ginger Thai Curry with Tofu and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant and creamy Thai curry featuring tofu, fresh vegetables, and a spicy coconut ginger sauce. This thai-inspired vegan ready in about 40 minutes pairs extra firm tofu, coconut oil, yellow curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 14 oz cubed extra firm tofu and sauté for 6-8 minutes until golden brown on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 tbsp yellow curry paste, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Cook for 2 minutes until fragrant and the paste darkens slightly.
  3. Step 3: Stir in 1 can (14 oz) full-fat coconut milk and 1 cup vegetable broth, bringing the mixture to a gentle simmer.
  4. Step 4: Add 1 large sliced carrot, 1 medium sliced red bell pepper, and 1 cup snap peas to the curry. Simmer for 8-10 minutes until vegetables are tender but still crisp.
  5. Step 5: Return the browned tofu to the pan. Stir in 2 tbsp lime juice, 1 tsp brown sugar, and 1/2 tsp salt. Cook for another 2 minutes to combine flavors.
  6. Step 6: Remove from heat and fold in 1/4 cup chopped fresh basil leaves. Serve hot over steamed jasmine rice or noodles if desired.

Frequently asked questions

How long does Coconut Ginger Thai Curry with Tofu and Vegetables take to make?

Total time is about 40 minutes (15 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 Ginger Thai Curry with Tofu and 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 extra firm tofu from drying out.

Can I substitute ingredients in Coconut Ginger Thai Curry with Tofu and 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 Ginger Thai Curry with Tofu and 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 Ginger Thai Curry with Tofu and Vegetables?

Thai vegan 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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