Thai Curry Tofu

Thai Curry Tofu

192 Reviews 17 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Shelita Findlay
Recipe by  Shelita Findlay

“Curried tofu made with coconut milk.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
  2. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

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Reviews (192)

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FANTASTIC! Granted, I made several modifications, but this was an easy dinner recipe that looks like it takes far longer to prepare. I used Nasoya extra firm tofu cubes, which I drained in a towel inside a colander for about 2 hours to make sure that the tofu was dry before frying. I had some shallots that I substituted for the onion and used extra garlic. Then I added the curry powder (3 tsp.) and 1 1/2 heaping tsp. of green curry paste and let it cook for about a minute on the stove before adding the coconut milk and stirring before adding the tofu, one head of cauliflower cut into florets, and a package of cut butternut squash from the produce section. Lastly, I added 2 pieces of lemongrass that I bruised first and then cut into about 4 inch sections. I put the cover on it and let it cook until the squash and cauliflower were cooked, but not mushy and then added the cilantro -- an entire bunch of cilantro chopped. Served over white rice and my house smelled super fantastic. Definitely a keeper and I will make it again.



I made this dish for the second time tonight and it turned out great. The first time I made it I followed the recipe without modifications, and it turned out salty and bland. This time I fried the tofu with garlic and ginger. I also added one chopped jalopeno, extra garlic, some red crushed pepper, ginger, portobello mushrooms, carrots, and green beans. It was wonderful.



Delicious! This was perfect. I followed the recipe as it was printed (except my can of milk was 13.5oz.) and both my husband and I loved it. This was simple and ingredients are usually on hand in this house. I will make it again. Attn readers: This is not a spicy dish, if your in a spicy mood, try a red curry. This is very creamy and smooth and mild and delicious!

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Amount Per Serving (4 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 7.5 g
  • 2%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet



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Thai Green Curry Chicken


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