Thai Coconut Curry Tofu Recipe

This formula calls for extra-firm tofu, which is the best sort of tofu to utilize on the off chance that you need to cook your tofu into fresh 3D squares before adding them to the curry sauce.

In any case, I’ve made Thai curries with delicate medium tofu blended in with vegetables which is likewise delightful.

Truly, it comes down to the sort of surface you’re searching for. Need all the more firm nibbles of tofu with a fresh outside? Go for extra-firm tofu. Need pillowy delicate tofu nibbles in the sauce? Go for delicate medium tofu.

Thai Coconut Curry Tofu

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Recipe by choosingchia Course: MainCuisine: ThaiDifficulty: Easy


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This quick One Pot Thai Coconut Curry Tofu recipe is a great way to use tofu which I like to keep on hand every week for when the urge hits.


  • 1 pack extra-firm tofu, drained and cut into cubes

  • 2–3 tbsp avocado oil (or any other high cooking temperature oil)

  • 2 tbsp Thai red curry paste

  • 14 can can coconut milk

  • 1 tbsp soy sauce (gluten-free if needed)

  • 1 tbsb coconut sugar (can sub maple syrup or honey)

  • Juice of 1/2 a lime

  • 1 tsp paprika (optional)

  • Rice, cilantro to serve.


  • Heat the oil in a large non-stick pan on medium-high heat.
  • Add the tofu to the pan and cook for 3-4 minutes on each side, until golden brown.
  • Heat a separate saucepan on medium-high heat and add the curry paste, letting toast for 30 seconds then add the coconut milk and stir to combine.
  • Bring the mixture to a boil stiring constantly for 3-4 minutes until the sauce thickens just slightly.
  • Reduce to low heat, and add the soy sauce, coconut sugar, lime juice and paprika, mixing everything together. Taste and adjust seasoning if needed.
  • Add the cooked tofu to the pan with the curry sauce and mix together.
    Serve with rice and fresh cilantro.


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