Spiced Coconut Curry with Tofu
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 (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.
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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
