Coconut curry tofu

    40 min

    My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry and ginger tofu dish! I serve it over rice.

    727 people made this

    Serves: 6 

    • 2 bunches spring onions
    • 1 (400ml) tin reduced fat coconut milk
    • 4 tablespoons soy sauce, divided
    • 1/2 teaspoon dark brown soft sugar
    • 1 1/2 teaspoons curry powder
    • 1 teaspoon minced fresh root ginger
    • 2 teaspoons chilli paste
    • 450g firm tofu, cut into 1cm cubes
    • 4 plum tomatoes, chopped
    • 1 yellow pepper, thinly sliced
    • 100g fresh mushrooms, chopped
    • 4 tablespoons chopped fresh basil
    • 275g chopped pak choi
    • salt to taste

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Remove white parts of green onions, and finely chop. Chop greens into 5cm pieces.
    2. In a large heavy frying pan over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger and chilli paste. Bring to the boil.
    3. Stir tofu, tomatoes, yellow pepper, mushrooms and finely chopped spring onions into the pan. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and pak choi. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining spring onion.

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    Reviews in English (508)


    Really really yummy. Feels like you're going a bit crazy with the soy sauce and basil si I used marginally less but this recipe is great. Glad I made a whole vat!!  -  09 Nov 2015


    I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. The next day I poured boiling water over the frozen tofu for a quick thaw. I sauted the tofu in some olive oil to further firm it up, then proceeded w/the recipe. This really improved the texture of the tofu as the first time I made the recipe I found the tofu to be kind of mushy and soft. The flavors here are great, even better the next day as left overs. Next time i make it I'll increase the sauce quantity because when serving over rice there's just not enough to keep everyone happy!  -  12 Apr 2003  (Review from Allrecipes US | Canada)


    This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead of rice for a change. My whole family loved it. Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Will do this often  -  21 Jan 2003  (Review from Allrecipes US | Canada)