This Thai-style tofu curry is warm, creamy, spicy, and full of flavor.
It’s the kind of recipe that feels cozy but still fresh thanks to the coconut milk and colorful veggies.
If you love bold flavors and comforting meals, this one’s for you.
Why I Love This Recipe
This is one of those recipes I make when I want something hearty but still feel good after eating. I tried this dish once at a little Thai restaurant and immediately knew I had to recreate it at home—with tofu as the star.
- The tofu is pan-fried until crispy, so it holds up in the sauce without getting mushy
- The curry sauce is creamy, savory, a little sweet, and slightly spicy
- Sweet potato and bell pepper bring color, texture, and natural sweetness
- It tastes even better the next day
- Easy to make in just one pot
Servings and Time
Servings: 4
Total Time: 35 minutes
Macros (Per Serving – Approximate)
- Calories: 390
- Protein: 14g
- Carbs: 28g
- Fat: 25g
- Fiber: 5g
Why This Recipe Works (Quick Science)
- Crispy Tofu: Pressing the tofu removes excess moisture so it can crisp up nicely when pan-fried.
- Fat carries flavor: Full-fat coconut milk enhances the curry spices and adds richness.
- Starch thickens the sauce: Sweet potato releases some starch, giving the curry a naturally thick texture.
- Sautéing the curry paste helps release oils and deepen the flavor before adding liquids.
What You’ll Need
- 2 blocks firm tofu, pressed and cut into 1-inch cubes
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 1 tablespoon neutral oil (like avocado or canola)
- 1 tablespoon soy sauce
- 1 teaspoon coconut sugar (or brown sugar)
- 400 ml full-fat coconut milk (1 can)
- 150 ml water
- Fresh cilantro and red chili slices for garnish
- Cooked jasmine rice, for serving (optional)
Common Mistakes
- Not pressing the tofu – leads to soggy texture
- Using low-fat coconut milk – the sauce won’t be creamy enough
- Skipping the curry paste sauté step – it’s key for flavor
- Overcooking the bell peppers – they should stay a little crisp for texture
What to Serve With
- Steamed jasmine rice
- Brown rice for a higher-fiber option
- Cucumber salad with rice vinegar
- Crispy Thai-style spring rolls
FAQ
Can I make it less spicy?
Yes. Use just 1 tablespoon of curry paste instead of 2, or choose a mild brand.
Can I use other veggies?
Totally. Try zucchini, baby corn, broccoli, or carrots.
How do I store leftovers?
Keep in the fridge in an airtight container for up to 3 days. Reheat gently on the stove.
Can I freeze it?
Yes, but the tofu might get softer after thawing. Freeze up to 1 month.
Instructions
1. Press and Cut the Tofu
Cut 2 blocks of firm tofu into 1-inch cubes after pressing them for at least 20 minutes to remove moisture. Place cubes on a clean plate.
2. Pan-Fry the Tofu
In a nonstick skillet, heat 1 tablespoon of neutral oil over medium-high heat. Add tofu cubes in a single layer. Cook for 2–3 minutes per side until golden and crispy. Remove from pan and set aside.
3. Sauté Aromatics and Curry Paste
In the same pan, lower the heat to medium. Add 1 sliced onion, 2 minced garlic cloves, and 1 tablespoon grated ginger. Sauté for 2–3 minutes until soft and fragrant. Add 2 tablespoons red curry paste and stir for another minute.
4. Add Sweet Potato and Liquid
Add 1 diced sweet potato to the pan. Pour in 400 ml full-fat coconut milk and 150 ml water. Stir to combine. Bring to a low simmer.
5. Simmer Until Soft
Simmer the curry over medium heat for 12–15 minutes, or until sweet potato is tender. Stir occasionally.
6. Add Bell Pepper, Soy Sauce, Sugar
Add 1 diced red bell pepper, 1 tablespoon soy sauce, and 1 teaspoon coconut sugar. Stir and simmer 3 more minutes, until bell pepper is just tender.
7. Add Tofu Back In
Add the crispy tofu back into the curry. Stir gently to coat without breaking the tofu. Simmer 2 more minutes to heat through.
8. Serve and Garnish
Ladle curry into bowls. Garnish with fresh cilantro and red chili slices. Serve with jasmine rice.
