Savory Thai-Inspired Coconut Curry with Tofu
A fragrant coconut milk curry simmered with tofu, bell peppers, and Thai spices, perfect for a vibrant vegan dinner. This thai-inspired curry (vegan) ready in about 35 minutes pairs medium red bell pepper, sliced, medium yellow bell pepper, sliced, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (400 g) extra firm tofu, pressed and cubed
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1/4 cup fresh basil leaves
- 1 tbsp lime juice
- 3 cups jasmine rice, cooked
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 6-7 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for another 30 seconds.
- Step 3: Pour in 1 can (14 oz) coconut milk, 2 tbsp soy sauce, and 1 tsp brown sugar. Stir well and bring to a simmer.
- Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the curry. Simmer for 5 minutes until vegetables are tender but still crisp.
- Step 5: Return the tofu to the skillet, add 1/4 cup fresh basil leaves and 1 tbsp lime juice, stirring gently to combine. Cook for 2 more minutes to meld flavors.
- Step 6: Serve the curry hot over 3 cups cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Thai-Inspired Coconut Curry with Tofu 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 Savory Thai-Inspired Coconut Curry with Tofu?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Savory Thai-Inspired Coconut Curry with Tofu?
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 Savory Thai-Inspired Coconut Curry with Tofu 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 Savory Thai-Inspired Coconut Curry with Tofu 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.
