Coconut Yellow Curry with Tofu and Vegetables
A creamy, mildly spiced yellow curry simmered with firm tofu and colorful vegetables, perfect for a comforting vegan meal. This thai-inspired vegan (vegan) ready in about 35 minutes pairs pressed and cubed 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Coconut Yellow Curry with Tofu and Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 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 Yellow 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Coconut Yellow 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 Yellow 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.
Is Coconut Yellow Curry with Tofu and Vegetables vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
