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tofu coated in sauce over rice
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5 from 5 votes

Easy Tofu Curry

Tofu Curry is an easy weeknight meal that uses simple ingredients and is packed with flavor. It's made with coconut milk, red curry paste and crispy tofu and served over your favorite kind of a rice for a complete meal. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: dinner
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: curry, tofu, tofu curry
Servings: 2
Calories: 631kcal
Author: Erin


  • 1 block super firm tofu pressed
  • 3 tablespoon cornstarch
  • 4 tablespoon olive oil divided
  • 2 cups brown rice cooked

for the sauce:

  • 1 cup yellow onion diced
  • 1 red pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 3/4 cup coconut milk
  • 3 tablespoon red curry paste
  • 2 tablespoon soy sauce
  • 1 teaspoon coconut sugar
  • 1 cup spinach
  • 2 tablespoon cilantro for garnish
  • 1 tablespoon lime juice optional


  • Cook the brown rice according to the package instructions.
  • Meanwhile, slice the tofu into 1" cubes, then place them in a plastic bag. Add cornstarch to the bag, seal it, then shake until the tofu is completely coated in the cornstarch.
  • Heat 3 tablespoon olive oil in a skillet over medium heat, then add the tofu and fry on all sides. This should take at least 5 minutes. Use a slotted spoon to remove tofu and set aside.
  • In that same skillet, make the sauce: add remaining 1 tablespoon oil, along with the onion and red pepper to the skillet and sauté for 2-3 minutes; then, add garlic and ginger and sauté for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. Stir everything together and bring mixture to a simmer. Add the spinach and stir for 30 seconds until it's wilted, then add the tofu back into the skillet.
  • Pour rice into bowls, then top it with the the tofu curry. Top everything with cilantro and enjoy!


*I used brown rice, but white rice works too
*Nutrition facts are simply an estimate
I recommend full fat coconut milk over light because I think the flavor is better, but light coconut milk works in a pinch. 
If you want to make this ahead of time and freeze it, go for it. But, I would wait to make the tofu until you're ready to actually eat it because tofu doesn't hold up well in the freezer. 


Calories: 631kcal | Carbohydrates: 184g | Protein: 35g | Fat: 57g | Saturated Fat: 22g | Sodium: 1174mg | Potassium: 1423mg | Fiber: 12g | Sugar: 12g | Vitamin A: 6840IU | Vitamin C: 100mg | Calcium: 226mg | Iron: 11mg