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Tofu Vegetable Curry

This tofu vegetable curry is a flexible, spice-rich stew that highlights the versatility of tofu and seasonal vegetables. The dish involves sautéing aromatics, simmering with coconut milk, and frying crispy tofu, resulting in a velvety sauce with tender, vibrant vegetables and crispy tofu bites. Its rustic appearance and bold flavors make it an inviting and adaptable meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g firm tofu pressed and cubed
  • 2 tablespoons vegetable oil for frying and sautéing
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 bell pepper sliced
  • 2 carrots carrots sliced
  • 400 ml coconut milk full-fat preferred
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • pinch cinnamon
  • 1 splash soy sauce for marinating tofu
  • 1 teaspoon cornstarch for coating tofu
  • Lemon or lime lemon or lime for squeezing at the end
  • Fresh cilantro or Thai basil fresh herbs for garnish

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Knife and chopping board
  • Small bowl

Method
 

  1. Press the tofu for at least 10 minutes to remove excess moisture, then cut into bite-sized cubes. Marinate with a splash of soy sauce and toss with cornstarch to help it crisp up later.
  2. Heat one tablespoon of oil in your skillet over medium heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
  3. In the same pan, add another splash of oil if needed, then sauté the diced onion and minced garlic until fragrant and translucent, about 2 minutes. Stir in the grated ginger and cook for another minute until aromatic.
  4. Add the sliced bell pepper and carrots, cooking for 3-4 minutes until they start to soften but still retain their vibrant colors and crunch.
  5. Sprinkle in the curry powder, turmeric, and a pinch of cinnamon. Toast the spices for about 30 seconds until fragrant, stirring constantly to prevent burning.
  6. Pour in the coconut milk and stir well to incorporate the spices and vegetables. Bring the mixture to a gentle simmer, then add the crispy tofu cubes. Let simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and coats everything evenly.
  7. Taste the curry and adjust seasoning as needed—add a squeeze of lemon or lime for brightness. If the sauce is too thick, stir in a little water; if too thin, simmer a few more minutes to thicken.
  8. Turn off the heat, garnish with chopped cilantro or Thai basil, and serve hot over steamed rice or noodles. The curry should smell fragrant and look velvety, with the vegetables tender and the tofu crispy.

Notes

Feel free to experiment with different vegetables or spice blends. Pressing the tofu well and frying it until crispy makes all the difference for texture. Adding fresh herbs at the end brightens the dish beautifully.