Tofu & Cashew Curry with Coconut Rice

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A creamy, aromatic curry featuring pan-seared tofu and cashews in a fragrant coconut milk sauce, served over fragrant coconut rice. This Asian recipe (vegetarian, gluten-free), ready in about 30 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 620 calories and feeds 2, 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), pressed and cut into 1-inch cubes firm tofu
• 1 can (13.5 oz), divided coconut milk
• 2 tbsp curry powder
• 1 tbsp red curry paste
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 1/2 cup cashews
• 1 cup, sliced baby corn
• 2 cups coconut rice

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

Instructions

1. Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crisp, then set aside.
2. Step 2: In the same skillet, sauté 3 minced garlic cloves and 1 tbsp grated ginger with 1 tbsp red curry paste for 1 minute until fragrant and oil separates.
3. Step 3: Stir in 1/2 cup coconut milk, 2 tbsp curry powder, and 1/2 cup baby corn. Simmer for 3 minutes until slightly thickened, then add cooked tofu and 1/2 cup coconut milk, simmering 5 more minutes until sauce coats the back of a spoon.