Creamy Thai Coconut Curry with Tofu and Snap Peas
A fragrant, plant-based curry with silken tofu and crisp vegetables in a rich coconut broth. This asian-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes pairs extra-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 320 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 extra-firm tofu
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp low-sodium soy sauce
- 1 tsp brown sugar
- 1 tbsp minced fresh ginger
- 1 cup shelled edamame
- 1 cup frozen sugar snap peas
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Press excess water from tofu by wrapping it in a clean kitchen towel and placing a heavy pan on top for 15 minutes. Cut into 1/2-inch cubes.
- Step 2: Heat 1 tsp oil in a large skillet over medium-high heat. Add 2 tbsp red curry paste and 1 tbsp minced ginger, stirring for 1 minute until fragrant.
- Step 3: Add 1 can coconut milk, 1 tbsp soy sauce, and 1 tsp brown sugar. Bring to a gentle simmer, then add tofu cubes, edamame, and frozen snap peas. Cook for 8 minutes, stirring occasionally.
- Step 4: Whisk 1 tsp cornstarch with 2 tbsp water in a small bowl. Stir into curry, cooking for 2-3 minutes until sauce thickens and coats the back of a spoon. Stir in 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Thai Coconut Curry with Tofu and Snap Peas take to make?
Total time is about 35 minutes (20 min prep + 15 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 Creamy Thai Coconut Curry with Tofu and Snap Peas?
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 Creamy Thai Coconut Curry with Tofu and Snap Peas?
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 Creamy Thai Coconut Curry with Tofu and Snap Peas 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 Creamy Thai Coconut Curry with Tofu and Snap Peas vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
