Creamy Coconut Curry Tofu is a delightful blend of soft tofu cubes simmered in a rich, coconut milk-based curry sauce full of warm spices like turmeric, cumin, and a hint of chili. The sauce is smooth and fragrant, perfectly coating the tofu and creating a comforting meal that balances creamy and spicy flavors.
I love making this dish when I want something satisfying and cozy, especially on a chilly evening. For me, the best part is how the tofu soaks up all those delicious curry flavors, making every bite mellow and tasty. I usually add a handful of fresh spinach or peas at the end for a pop of green and a little extra nutrition.
My favorite way to enjoy this curry is over a bowl of steamed jasmine rice or with warm naan bread to scoop up every bit of the sauce. It’s one of those meals that feels fancy enough for guests but is super easy to whip up after a busy day. Plus, it’s great for leftovers, as the flavors deepen overnight, making it just as good, if not better, the next day.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here because it holds its shape during cooking. Pressing tofu removes excess water so it absorbs more sauce and gets a better texture. If you can’t find tofu, tempeh is a great substitute with a nuttier flavor.
Coconut Milk: Full-fat coconut milk gives this curry its creamy richness. Light coconut milk can be used for a lighter dish, but expect a thinner sauce. For a non-coconut option, use cashew cream or a mix of heavy cream and vegetable broth.
Red Curry Paste: This is the main source of curry flavor and heat. Adjust the amount to your preference. If unavailable, try yellow or green curry paste, but be aware they have different spice profiles.
Spinach: Fresh spinach adds color and nutrition, wilting gently in the sauce. You can swap it with kale, bok choy, or Swiss chard for a slightly different texture and taste.
How Do You Get the Tofu to Absorb More Flavor and Stay Firm?
Preparing tofu well makes all the difference. Here’s what I do:
- Press the tofu: Wrap it in a clean towel and place a heavy object on top for 15-20 minutes to squeeze out water.
- Fry until golden: Cook tofu cubes in hot oil until crispy and golden on each side, about 5-6 minutes. This gives tofu a nice texture and creates a surface that holds sauce better.
- Add tofu last: Return tofu to the sauce toward the end to soak up flavors without disintegrating.
These steps help tofu stay firm and tasty while soaking up that creamy, spicy curry sauce perfectly.
Equipment You’ll Need
- Large skillet or wok – I like this because it heats evenly and gives space to cook tofu and sauce together.
- Heavy-duty pan or pressing tool – for pressing the tofu to remove excess water, which helps it crisp up.
- Wooden spoon or spatula – perfect for stirring the curry without scratching the pan.
- Knife and cutting board – essential for prepping vegetables and tofu.
- Measuring spoons and can opener – for the curry paste, coconut milk, and soy sauce.
- Serving bowls and spoons – to dish out the curry with rice or noodles.
Flavor Variations & Add-Ins
- Swap tofu for chickpeas or shrimp to change protein options.
- Add sliced carrots, zucchini, or snap peas for extra veggies and crunch.
- Use green or yellow curry paste instead of red for different spice levels and flavors.
- Sprinkle with chopped peanuts or cashews for added texture and richness.
Creamy Coconut Curry Tofu
Ingredients You’ll Need:
- 1 block (14 oz) firm or extra-firm tofu, pressed and cut into cubes
- 1 tbsp coconut oil (or vegetable oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 cup fresh spinach leaves
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar or maple syrup
- Juice of half a lime (optional)
- Salt, to taste
- Fresh cilantro or basil, chopped, for garnish
- Cooked rice noodles, jasmine rice, or your choice of grains, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the tofu and veggies, 15 minutes to cook the curry, and another 5 minutes to combine and finish. Overall, you’ll spend around 30 minutes from start to finish—quick and easy for a flavorful meal.
Step-by-Step Instructions:
1. Prepare the Tofu:
Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 to 20 minutes to press out excess water. Once pressed, cut the tofu into bite-sized cubes.
2. Cook the Tofu:
Heat the coconut oil in a large pan over medium-high heat. Add the tofu cubes and fry them gently until they’re golden brown on all sides, about 5 to 6 minutes. Once done, remove the tofu from the pan and set aside.
3. Sauté Aromatics:
In the same pan, add a little more oil if needed. Sauté the chopped onion until it becomes soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
4. Add Curry Paste and Coconut Milk:
Mix in the red curry paste and cook for about 1 minute to unlock its flavors. Pour in the coconut milk and stir well, creating a smooth and creamy sauce.
5. Simmer the Curry:
Add the sliced red bell pepper, soy sauce, and brown sugar to the pan. Let the curry simmer gently for 5 minutes, allowing the flavors to blend and the sauce to thicken slightly.
6. Add Tofu and Greens:
Return the browned tofu to the pan and stir gently to coat it with the curry sauce. Add the fresh spinach leaves and cook just until they wilt, about 2 minutes.
7. Finish and Serve:
Adjust the seasoning with salt and squeeze in lime juice if you like a fresh tang. Serve your creamy coconut curry tofu over cooked rice noodles, jasmine rice, or your favorite grain. Garnish with chopped fresh cilantro or basil for a bright finishing touch.
Can I Use Frozen Tofu for This Curry?
Yes! Frozen tofu has a firmer, chewier texture that works great in curries. Just thaw it completely in the fridge overnight or in cold water, then press out any extra moisture before cooking.
How Can I Make This Recipe Spicier or Milder?
Adjust the red curry paste amount to control the heat—use less for a milder dish, or add more to spice it up. You can also add a pinch of chili flakes or fresh chopped chili if you want extra kick.
What’s the Best Way to Store Leftovers?
Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and smooth.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can cook the curry in advance and refrigerate for up to 2 days. The flavors often taste even better the next day. Just reheat gently before serving and add fresh greens at the end for the best texture.