Vegan Thai Coconut Curry Tofu & Veggies
This Vegan Thai Coconut Curry Tofu & Veggies is vibrant, creamy, and packed with bold flavors. Perfect for an easy, nourishing weeknight dinner with crispy tofu and fresh veggies.
Servings: 4 servings
Ingredients
- 1 block firm tofu pressed and cubed
- 1 can coconut milk full-fat
- 1 tablespoon red curry paste
- 1 tablespoon vegetable oil for frying the tofu
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 cup broccoli florets
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce low-sodium preferred
- 1 tablespoon lime juice
- fresh cilantro for garnish
Instructions
- Start by draining your block of firm tofu. Press it gently for 15-20 minutes using a tofu press or by placing it between two plates with a heavy object on top. Once pressed, cut into 1-inch cubes. Pressing removes excess moisture, allowing the tofu to crisp up beautifully when fried.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry on all sides until golden and crispy, about 8-10 minutes. Remove the tofu and set aside on a paper towel-lined plate to drain any excess oil.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Then add the sliced red and yellow bell peppers, zucchini, and broccoli florets. Stir-fry the veggies for 4-5 minutes, maintaining their bright color and slight crunch.
- Push the veggies to the side of the pan, and spoon in the red curry paste. Cook it for about 1 minute to release its flavors. Pour in the can of coconut milk, stirring everything together until the curry paste is fully incorporated and the sauce is smooth.
- Add the soy sauce and lime juice, stirring well. Return the crispy tofu to the skillet, folding it gently into the sauce and veggies. Let everything simmer for 5 minutes, allowing the tofu to soak up the curry flavors and the veggies to tenderize slightly.
- Remove from heat and garnish with fresh cilantro. Serve this Vegan Thai Coconut Curry Tofu & Veggies hot over steamed jasmine rice or your favorite grain for a complete meal.
Equipment
- Large Skillet or Wok
- Medium Bowl
- Cutting Board
- Knife
- Spatula or Wooden Spoon
Notes
- Press tofu thoroughly to achieve crispy texture when frying.
- Feel free to swap tofu with tempeh or chickpeas for different protein options.
- Adjust red curry paste amount to control spice level, or try yellow curry paste for milder flavor.
- Leftovers keep well in the fridge for up to 4 days; freeze for longer storage.
- Serve over jasmine rice, brown rice, quinoa, or rice noodles for a complete meal.