Coconut Curry Tofu

Coconut Curry Tofu


"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."


40 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
  2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
  3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
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  1. 684 Ratings


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 po...

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 o...

Fantastic spicy coconut curry flavor. I left out the green onions and basil, and it was still great. I also substituted the bok choy for green cabbage, which was very good. 4 cups, however, I th...

Great recipe. Very flavorful! I fried the tofu in one tsp. of olive oil before I added it. Also, do not overcook the vegies; they provide a nice crunchy texture.

I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it very much. It wasn't quite to my liking because it wasn't solid enough (even over rice) and was just ...

My husband loved this so much he didn't notice it was vegetarian until the next day when eating leftovers! He then said that the Tofu tasted really good and it was okay with him if we had tofu ...

I had never made tofu before and stumbled on to this recipe; it's delicious. What a fantastic blend of color, taste, texture, and spices; a feast for the eyes, nose, mouth, and belly! Thanks K...

Can't believe anyone would describe this recipe as bland. I found it quite hot and spicy. Maybe it depends on the type of chili paste you use. I used the kind that comes from the asian grocer...

Great flavor.I have to be careful about things being too spicy so I'm experimenting with amount of chili paste and curry. Most importantly, it fits with my Weight Watchers Program at only 4 pts ...