Thai-Style Tofu Curry

If you’re craving something warm, creamy, and packed with flavor, this Thai-style tofu curry is it.

It’s comforting, full of veggies, and comes together in one pan.

Plus, the coconut milk and red curry paste make it taste like you ordered it from a cozy Thai restaurant.

The tofu soaks up all the sauce and turns buttery and golden—it’s seriously addictive.

Why I Love This Recipe

This one takes me back to the first time I tried Thai curry at a tiny restaurant tucked into a quiet street. I couldn’t believe something this simple could be so full of flavor. Ever since, I’ve made it at home when I want something cozy but fresh. Here’s why it’s a forever favorite:

• Packed with flavor from red curry paste, garlic, and ginger
• Super satisfying thanks to the creamy coconut milk
• One-pan meal = easy cleanup
• Customizable with whatever veggies you have
• It tastes even better the next day

Servings: 4Total Time: 35 minutes

What You’ll Need

• 1 tablespoon coconut oil
• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• Juice of ½ lime
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice (for serving)

Pro Tips

• Press your tofu for 15-20 minutes before cooking to help it get crispier.
• Don’t rush the curry paste—cook it for a minute to let the flavor bloom.
• Full-fat coconut milk gives the best creamy texture.
• Taste before serving! You might want to add more lime or salt.
• Let it sit for 5 minutes before serving—it thickens up and tastes even better.

Tools You’ll Need

• Large nonstick skillet or sauté pan
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Citrus juicer (optional)

Substitutions and Variations

• Swap tofu with chickpeas or chicken if you prefer
• Use green curry paste instead of red for a different flavor
• Add mushrooms, spinach, or snap peas for extra veggies
• Use light coconut milk for a lower-fat version (though not as creamy)
• Serve with rice noodles instead of rice

Make Ahead Tips

• Chop all your veggies and tofu in advance—store in separate containers
• Curry can be made 1-2 days ahead and stored in the fridge
• Reheat gently on the stove with a splash of broth if it thickens too much

Thai-Style Tofu Curry Recipe

Step 1: Sauté the Tofu

Heat 1 tablespoon coconut oil in a large nonstick skillet over medium heat. Add cubed tofu (14 oz), and cook until golden and crispy on all sides, about 6–8 minutes. Remove tofu and set aside.

Step 2: Sauté Aromatics

In the same skillet, add sliced onion (1 small), minced garlic (2 cloves), and grated ginger (1 tbsp). Sauté for 2–3 minutes until soft and fragrant.

Step 3: Add Curry Paste

Add 2 tablespoons red curry paste to the pan. Stir and cook for 1 minute to bring out the flavor.

Step 4: Add Veggies

Toss in sliced red bell pepper (1) and zucchini (1, sliced into half-moons). Stir to coat with the curry paste. Cook for 3–4 minutes until veggies begin to soften.

Step 5: Pour in Liquids

Pour in 1 can (13.5 oz) full-fat coconut milk and ½ cup vegetable broth. Stir in 1 tablespoon soy sauce and 1 teaspoon brown sugar. Bring to a simmer.

Step 6: Add Tofu & Simmer

Return the cooked tofu to the pan. Stir gently to coat. Simmer everything together for 8–10 minutes until thickened and veggies are tender.

Step 7: Finish and Serve

Squeeze in the juice of ½ lime, stir, and season with salt to taste. Serve hot over jasmine rice and top with chopped fresh cilantro.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat on the stove or microwave with a splash of broth or water
• Great for meal prep—flavors get better the next day

Why This Recipe Works (Quick Science)

Red curry paste has oil and spices that wake up when heated, creating that bold base flavor. Coconut milk adds creaminess and balances the spice with natural fat. Tofu soaks up the sauce like a sponge, giving you flavor in every bite.

Common Mistakes

• Not pressing tofu—this makes it soggy, not crispy
• Skipping the curry paste bloom step—it won’t taste as rich
• Using low-fat coconut milk—it can split and won’t be as creamy
• Overcooking the veggies—they should stay a little crisp

What to Serve With

• Steamed jasmine rice or brown rice
• Rice noodles
• Thai cucumber salad
• Fresh mango slices for a sweet finish
• Spring rolls

FAQ

Can I use frozen tofu?
Yes! Frozen tofu actually soaks up more flavor. Thaw and press before cooking.

Is this super spicy?
Mild to medium. Use less curry paste for less heat, or more if you love it hot.

Can I use green curry paste?
Absolutely. The flavor will be different—more herbal—but still delicious.

What protein can I use instead of tofu?
Chickpeas, tempeh, or cooked chicken all work well.

Final Thoughts

If you’re looking for something that feels special but doesn’t take forever to make, this Thai-style tofu curry delivers. It’s full of flavor, filling, and the leftovers are just as good (if not better). I hope you love it as much as I do. Try it out and let me know how it went in the comments—I’d love to hear what you added or swapped!