Thai Coconut Tofu Curry with Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and aromatic curry featuring tender tofu, coconut milk, and a medley of vegetables, served over jasmine rice. This thai-inspired quick meals (vegetarian) ready in about 40 minutes pairs firm tofu, coconut milk, large bell peppers 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.

★ 3.6 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1.5 lbs cubed tofu and sauté 5 minutes until golden, then set aside.
  2. Step 2: Add 1 diced red onion, 2 bell peppers (diced), and 1 head broccoli (cut into florets) to the pot. Cook 8 minutes until softened.
  3. Step 3: Stir in 3 tbsp Thai red curry paste, 2 tbsp fish sauce, and 1 tbsp brown sugar. Cook 2 minutes until fragrant.
  4. Step 4: Pour in 2 cups coconut milk and bring to a simmer. Add tofu and cook 10 minutes until tender.
  5. Step 5: Stir in 2 tbsp lime juice and 1/4 cup torn basil. Serve over steamed jasmine rice with extra basil for garnish.

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Frequently asked questions

How long does Thai Coconut Tofu Curry with Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 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 Thai Coconut Tofu Curry with 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 firm tofu from drying out.

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

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

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