Coconut Yellow Curry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, mildly spiced yellow curry simmered with firm tofu and colorful vegetables, perfect for a comforting vegan meal. This Thai-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, vegetable 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
2 tbsp vegetable oil
3 tbsp yellow curry paste
1 can (13.5 oz) coconut milk
1 cup water
1 large, sliced into 1/4-inch rounds carrot
1 cup, halved baby corn
1 cup, trimmed and halved green beans
1/2 cup, drained bamboo shoots
1 tbsp soy sauce
1 tsp brown sugar
1 tbsp fresh lime juice
1/4 cup chopped, for garnish fresh cilantro
for serving steamed jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat until shimmering. Add 3 tbsp yellow curry paste and sauté for 1-2 minutes until fragrant and the paste darkens slightly.
Step 2: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, stirring to combine with the curry paste. Bring to a gentle simmer.
Step 3: Add 14 oz pressed and cubed firm tofu, 1 large sliced carrot, 1 cup halved baby corn, 1 cup halved green beans, and 1/2 cup drained bamboo shoots to the curry. Simmer uncovered for 10 minutes until vegetables are tender.
Step 4: Stir in 1 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice. Adjust seasoning to taste.
Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve hot over steamed jasmine rice.