Creamy Coconut Curry Tofu is a delightful dish that brings together silky coconut milk and fragrant curry spices, all wrapped around tender cubes of tofu. The creamy texture pairs perfectly with the warmth of curry, offering a comforting and flavorful meal that’s both satisfying and gentle on the palate. It’s a great way to enjoy bold flavors while keeping things light and nutritious.
I love making this dish when I want something quick but special. The tofu soaks up all the coconut and curry goodness, making every bite rich and tasty without being heavy. A little tip I’ve picked up is to gently press the tofu before cooking—it helps it absorb more sauce and gives it a better texture, which makes the dish even more enjoyable.
My favorite way to serve this coconut curry tofu is over a steaming bowl of fluffy jasmine rice or with some warm naan bread on the side. It’s a meal that always brings people together because it feels both cozy and a little exotic. Whether it’s a weeknight dinner or a casual get-together, this recipe makes everything feel a bit more special in the best way.
Key Ingredients & Substitutions
Tofu: Firm tofu is best here because it holds its shape well in the curry. Press it to remove extra water—this helps it soak up more flavor and get a nicer texture. If you don’t have tofu, tempeh makes a great substitute with a nuttier taste.
Coconut Milk: Full-fat coconut milk creates that rich, creamy sauce we all love. Light coconut milk can be used if you want fewer calories, but the curry will be less creamy. You can also swap with coconut cream for extra richness.
Red Curry Paste: This is your main flavor punch. If you can’t find red curry paste, yellow or green curry paste can work too, just adjust quantity to your heat preference. For milder options, use less chili or skip fresh chili peppers.
Spinach and Vegetables: Spinach adds a fresh and light touch. You can switch in kale, chard, or even green beans. The red bell pepper gives sweetness and color but can be swapped with other mild peppers or carrots.
How Do I Get Tofu to Absorb All the Coconut Curry Flavor?
The secret is in pressing and cooking the tofu well before adding the sauce:
- Press Tofu: Wrap tofu in paper towels, place a heavy object on top for 15+ minutes. This removes water so it can soak up curry.
- Pan-fry: Cook tofu cubes in oil over medium heat until golden on all sides. This creates a firmer outside that holds sauce better.
- Add tofu back late: Let the tofu simmer gently in the sauce just enough to absorb flavors without becoming mushy.
These steps help tofu soak up the curry while keeping a pleasant texture that balances creamy and tender perfectly.
Equipment You’ll Need
- Large skillet or wok – I like it because it gives plenty of space to cook everything evenly.
- Can opener – for opening the coconut milk easily and quickly.
- Spatula or wooden spoon – helps stir the curry without scratching the pan.
- Cutting board and sharp knife – for chopping tofu, vegetables, and garlic.
- Measuring spoons and cups – for adding the right amount of spices, lime juice, and soy sauce.
- Plate or bowl – to serve the curry over rice and garnish.
Flavor Variations & Add-Ins
- Swap the tofu for chicken, shrimp, or chickpeas for different protein options.
- Use different vegetables like zucchini, snap peas, or carrots for variety.
- Add a splash of fish sauce or soy sauce for a deeper umami flavor.
- Spice it up by increasing the chili or adding a dash of hot sauce or curry powder.
- Finish with fresh herbs like cilantro or basil to brighten the dish.
Creamy Coconut Curry Tofu
Ingredients You’ll Need:
For the Curry:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 red chili peppers, sliced (adjust to taste)
- 1 tbsp red curry paste (adjust for spice preference)
- 1 can (14 oz) coconut milk (full fat for creamier texture)
- 1 red bell pepper, diced
- 2 cups fresh spinach leaves
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tsp brown sugar (optional, balances flavors)
- Salt and pepper to taste
- Fresh cilantro or basil leaves for garnish (optional)
For Serving:
- Cooked jasmine or basmati rice
- Lime wedges
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare the ingredients and press the tofu, plus about 20 minutes for cooking. Overall, you’ll have a delicious meal ready in about 30 minutes — perfect for a quick and comforting dinner.
Step-by-Step Instructions:
1. Prepare the Tofu:
Wrap the tofu block in paper towels and place a weighted object on top for at least 15 minutes to press out excess water. Then, cut the tofu into bite-sized cubes.
2. Cook the Tofu:
Heat oil in a large skillet or wok over medium heat. Add the tofu cubes and cook them until lightly golden on all sides, which should take about 6-8 minutes. Remove the tofu from the pan and set it aside.
3. Sauté the Aromatics:
In the same pan, add the sliced onion, minced garlic, and grated ginger. Cook for 3-4 minutes or until the onions soften and the mixture becomes fragrant.
4. Add Curry Paste and Chili:
Stir in the red curry paste and sliced red chili peppers. Cook for about 1 minute to release their delicious aromas.
5. Simmer with Coconut Milk:
Pour in the coconut milk and stir everything well to combine. Bring the mixture to a gentle simmer.
6. Add Vegetables and Tofu:
Add the diced red bell pepper and cooked tofu back to the pan. Let them simmer together for 5-7 minutes so the flavors blend and the vegetables soften.
7. Add Spinach and Seasonings:
Stir in fresh spinach leaves until they wilt. Add soy sauce, lime juice, and brown sugar if using. Taste and adjust seasoning with salt, pepper, or extra lime juice as you like.
8. Serve and Garnish:
Remove from heat and serve the creamy coconut curry tofu over cooked jasmine or basmati rice. Garnish with lime wedges and fresh cilantro or basil to add a fresh touch.
Enjoy your comforting and flavorful Creamy Coconut Curry Tofu!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it has a chewier texture that soaks up flavors well. Just thaw it completely in the fridge or under cold running water, then press out any excess moisture before cooking.
How Can I Make This Dish Spicier or Milder?
To adjust the heat, use more or fewer red chili peppers and curry paste according to your taste. If you prefer milder flavors, start with less curry paste and remove the seeds from the chili peppers before slicing.
Can I Prepare This Ahead of Time?
Absolutely! You can make the curry up to 2 days in advance and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce smooth. Add a splash of water or coconut milk if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the curry in a freezer-safe container for up to 2 months—thaw overnight in the fridge before reheating.
