Pan-Fried Tofu with Spiced Coconut Curry Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

Golden pan-fried tofu cubes drenched in a mildly spiced coconut curry sauce inspired by regional Asian flavors. This Thai-inspired vegan recipe, ready in about 30 minutes, pairs coconut milk, red curry paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Cook: 20 min Serves 3 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz extra-firm tofu cubes and cook for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 2 minced garlic cloves and 1 tbsp grated ginger for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas.
  4. Step 4: Pour in 1 cup coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Stir and simmer gently for 5 minutes until the sauce thickens slightly.
  5. Step 5: Return tofu to the skillet and toss to coat evenly in the curry sauce. Cook for 2 more minutes.
  6. Step 6: Season with 1/2 tsp salt, garnish with 2 tbsp chopped fresh cilantro and 2 sliced green onions, and serve warm over steamed rice.

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