Spiced Coconut Curry with Tofu

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

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 recipe (gluten-free), ready in about 50 minutes, pairs 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 rice, quinoa, or a quick salad. 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

• 1 block (14 oz) tofu
• 2 cups coconut milk
• 2 tbsp red curry paste
• 1, sliced bell pepper
• 1 cup mashed potatoes
• 1 cup vegetable broth
• 1 cup, cooked rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.