Stir-Fried Coconut Curry Tofu with Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Silky tofu simmered in creamy coconut curry sauce with ginger and garlic, served over fluffy jasmine rice for a comforting, aromatic dish. This asian-inspired vegetarian ready in about 45 minutes pairs firm tofu, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 firm tofu
• 1 cup coconut milk
• 2 tsp curry powder
• 1 tbsp, minced ginger
• 2 cloves, minced garlic
• 1 red bell pepper
• 2 medium carrots
• 1 cup jasmine rice
• 1 tbsp vegetable oil
• 1 tbsp lime juice
• 2 tbsp, chopped cilantro

Instructions

1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Pat dry with paper towels.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides.
3. Step 3: Add 2 tsp curry powder, 1 tbsp minced ginger, and 2 cloves minced garlic to the skillet, stirring for 1 minute until aromatic and the mixture turns a deeper golden color.
4. Step 4: Add 1 cup coconut milk, 1 red bell pepper sliced, and 2 medium carrots diced. Simmer for 10 minutes, stirring occasionally, until vegetables are tender and sauce thickens slightly.
5. Step 5: Stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Serve immediately over 1 cup cooked jasmine rice, ensuring the curry sauce coats each grain.