Sautéed Tofu with Coconut Curry and Baby Spinach

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

Soft tofu cubes simmered in a fragrant coconut curry sauce with fresh baby spinach, delivering a creamy and mildly spiced vegan delight. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large nonstick skillet over medium heat. Add 14 oz pressed and cubed firm tofu and sauté for 6-7 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1/2 cup diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté over medium heat for 3-4 minutes until onions are translucent and fragrant.
  3. Step 3: Stir in 1 tbsp yellow curry powder and cook for 1 minute to bloom the spices. Slowly pour in 1 cup coconut milk and 1/2 cup vegetable broth, stirring to combine. Bring to a gentle simmer.
  4. Step 4: Add the sautéed tofu back into the skillet along with 3 cups fresh baby spinach. Cook for 3-4 minutes until the spinach wilts and the sauce thickens slightly.
  5. Step 5: Remove from heat and stir in 1 tbsp lime juice, 1 tsp salt, and 1/4 tsp black pepper. Serve warm over rice or noodles.

Frequently asked questions

How long does Sautéed Tofu with Coconut Curry and Baby Spinach take to make?

Total time is about 30 minutes (10 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 Sautéed Tofu with Coconut Curry and Baby Spinach?

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 firm tofu from drying out.

Can I substitute ingredients in Sautéed Tofu with Coconut Curry and Baby Spinach?

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 Sautéed Tofu with Coconut Curry and Baby Spinach for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Tofu with Coconut Curry and Baby Spinach 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.

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