Spiced Coconut Thai Curry with Tofu and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Thai-inspired coconut curry loaded with tofu, bell peppers, and snap peas simmered in a blend of spices for vibrant flavor. This thai-inspired vegan (vegan) ready in about 35 minutes pairs extra firm tofu, pressed and cubed, coconut oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 20 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 14 oz pressed and cubed extra firm tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp on all sides.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp red curry paste, sautéing for 1 minute until fragrant and combined with the tofu.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk, then add 1 sliced medium red bell pepper and 1 cup snap peas. Stir gently to combine.
  4. Step 4: Add 2 tbsp soy sauce and 1 tsp brown sugar, then bring the curry to a simmer over medium-low heat. Cook uncovered for 8-10 minutes until vegetables are tender but still vibrant.
  5. Step 5: Remove from heat and stir in 1/4 cup fresh basil leaves. Serve hot over 2 cups steamed jasmine rice with lime wedges on the side for squeezing.

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Frequently asked questions

How long does Spiced Coconut Thai Curry with Tofu and Vegetables 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 Spiced Coconut Thai Curry with Tofu and Vegetables?

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 coconut oil from drying out.

Can I substitute ingredients in Spiced Coconut Thai Curry with Tofu and Vegetables?

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 Thai Curry with Tofu and Vegetables 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 Thai Curry with Tofu and Vegetables 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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