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Mild Coconut Tofu Curry

Shruthi
Mild Coconut Tofu Curry combines golden tofu with a creamy coconut milk sauce.Gentle curry spices provide plenty of flavor without excessive heat.Garlic, ginger, and onion create a fragrant foundation for the curry.Colorful vegetables add freshness, texture, and nutrition.Fresh lime juice balances the richness of the coconut milk.Serve this comforting vegetarian curry with rice, quinoa, or warm flatbread.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine asian inspired, Vegetarian
Servings 4
Calories 450 kcal

Ingredients
  

For the Tofu

  • 450 g firm or extra-firm tofu
  • 1 tablespoon cornstarch
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil

For the Curry

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1½ tablespoons mild curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 tablespoon tomato paste
  • 400 ml full-fat coconut milk
  • ½ cup vegetable stock
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • ½ cup green peas
  • 1 teaspoon maple syrup or brown sugar
  • 1 tablespoon fresh lime juice
  • Salt, to taste

For Garnishing

  • Fresh cilantro or coriander
  • Thinly sliced spring onions
  • Fresh lime wedges
  • Sliced red chili, optional
  • Toasted coconut, optional

Instructions
 

Prepare the Tofu

  • Drain the tofu thoroughly.
    Wrap it in a clean kitchen towel or several layers of paper towel.
    Place a heavy plate or pan on top and press gently for approximately 10–15 minutes.
    This removes excess moisture and helps the tofu become crisp when cooked.

Cut the Tofu

  • Cut the tofu into bite-sized cubes.
    Place them in a large bowl.
    Add cornstarch, turmeric, salt, and black pepper.
    Toss gently until the tofu is evenly coated.

Brown the Tofu

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
    Add the tofu cubes in a single layer.
    Cook for approximately 8–10 minutes, turning occasionally, until golden on several sides.
    Transfer the tofu to a plate and set aside.

Cook the Aromatics

  • Add another tablespoon of oil to the same pan.
    Add the chopped onion.
    Cook for approximately 4–5 minutes, until softened and lightly golden.
    Add the garlic and ginger.
    Cook for another 1 minute, stirring frequently.

Add the Spices

  • Reduce the heat to medium-low.
    Add the curry powder, coriander, cumin, and turmeric.
    Stir continuously for approximately 30–60 seconds.
    Do not allow the spices to burn

Add Tomato Paste

  • Stir in the tomato paste.
    Cook for approximately 1 minute.
    This helps deepen the flavor of the curry base.

Add Coconut Milk

  • Slowly pour in the coconut milk and vegetable stock.
    Stir thoroughly to create a smooth sauce.
    Bring the curry to a gentle simmer.

Add the Vegetables

  • Add the sliced carrot and bell pepper.
    Simmer for approximately 5 minutes.
    Add the broccoli and green peas.
    Continue cooking for another 5–7 minutes, or until the vegetables are tender but still slightly crisp.

Season the Curry

  • Add soy sauce and maple syrup or brown sugar.
    Stir well.
    Taste and adjust the seasoning.
    For additional brightness, add fresh lime juice.

Finish the Curry

  • Turn the heat to low.
    Add the lime juice and stir gently.
    Avoid vigorous stirring because the tofu can break apart.
    The sauce should be creamy and thick enough to coat the tofu and vegetables.

Rest

  • Turn off the heat and allow the curry to rest for approximately 5 minutes.
    This allows the flavors to settle.

Garnish and Serve

  • Transfer the curry to a serving bowl.
    Garnish with fresh cilantro, spring onions, and optional toasted coconut.
    Serve with fresh lime wedges.

Notes

  • Use firm tofu: Firm or extra-firm tofu holds its shape best.
  • Press the tofu: Removing excess moisture helps it brown properly.
  • Mild curry powder: Choose a mild blend if you want a family-friendly curry.
  • Full-fat coconut milk: It produces the richest and creamiest sauce.
  • Do not burn spices: Burnt spices can make the curry bitter.
  • Vegetables: Avoid overcooking them so they retain some texture.
  • Lime juice: Add it toward the end for a fresh, bright flavor.
  • Tofu handling: Stir gently after adding tofu to prevent the cubes from breaking.
Keyword Coconut Tofu Curry, Easy Tofu Curry, Mild Coconut Tofu Curry, Mild Curry Recipe, Vegan Coconut Curry, Vegetarian Tofu Curry