Spiced Coconut Curry with Tofu

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

A rich and aromatic Thai-inspired curry featuring tender tofu, coconut milk, and a blend of warming spices. Served over fragrant jasmine rice for a comforting meal. This thai-inspired vegetarian (gluten-free) ready in about 50 minutes pairs block (14 oz) tofu, 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.

Prep: 20 min Cook: 30 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu to remove excess moisture, then cut into 1-inch cubes. Heat 1 tbsp coconut milk in a large skillet over medium-high heat until sizzling. Add tofu and cook for 4-5 minutes until golden, then set aside.
  2. Step 2: In the same skillet, add 1 tbsp coconut milk and red curry paste. Sauté for 1 minute until fragrant. Stir in bell pepper, mashed potatoes, and vegetable broth. Bring to a simmer and cook for 8 minutes until potatoes are tender.
  3. Step 3: Pour in remaining coconut milk and stir until sauce thickens, about 5 minutes. Return tofu to the skillet and gently stir to coat. Serve over rice, garnished with cilantro.

Frequently asked questions

How long does Spiced Coconut Curry with Tofu take to make?

Total time is about 50 minutes (20 min prep + 30 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 Spiced 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 block (14 oz) tofu from drying out.

Can I substitute ingredients in Spiced 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 Spiced 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 Spiced Coconut Curry with Tofu vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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