Tofu & Cashew Curry with Coconut Rice
A creamy, aromatic curry featuring pan-seared tofu and cashews in a fragrant coconut milk sauce, served over fragrant coconut rice. This thai-inspired asian (vegetarian, gluten-free) ready in about 30 minutes pairs (13.5 oz), divided coconut milk, curry powder, red curry paste 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 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), 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu & Cashew Curry with Coconut Rice take to make?
Total time is about 30 minutes (15 min prep + 15 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 Tofu & Cashew Curry with Coconut Rice?
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 curry powder from drying out.
Can I substitute ingredients in Tofu & Cashew Curry with Coconut Rice?
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 Tofu & Cashew Curry with Coconut Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu & Cashew Curry with Coconut Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten-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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
