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Coconut Vegetable Curry with Crispy Tofu

Explore vibrant flavors with our coconut vegetable curry featuring crispy tofu. A versatile, plant-based meal ready in 30 minutes that even meat-lovers will crave.
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Course Main Course, main dishes
Cuisine thai

Ingredients
  

  • 1 block 14 ounces extra-firm tofu, pressed
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil divided
  • 1 medium onion chopped
  • 2 tablespoons red curry paste
  • 1 head broccoli cut into florets
  • 1 red bell pepper chopped
  • 1 sweet potato peeled and cubed
  • 1 can 13.5 ounces full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon lime juice
  • Fresh cilantro chopped, for garnish
  • Sesame seeds for garnish

Instructions
 

  • Wrap tofu in paper towels and press for 30 minutes. Cut into 1-inch cubes and toss with cornstarch, salt, and pepper.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden brown and crispy. Remove from skillet and set aside.
  • Add remaining oil to skillet. Add onion and sauté until softened. Stir in curry paste and cook for 1 minute.
  • Add broccoli, bell pepper, and sweet potato. Sauté until slightly softened.
  • Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cook until vegetables are tender.
  • Stir in crispy tofu, soy sauce, and lime juice. Taste and adjust seasonings.
  • Serve over rice and garnish with cilantro and sesame seeds.

Notes

Nutrition: (Approximate, per serving)
  • Calories: 450
  • Protein: 20g
  • Fat: 30g
  • Carbohydrates: 30g
 
  • For extra flavor, add a pinch of red pepper flakes for extra heat.
  • Feel free to substitute the vegetables with your favorites.
  • To make it sweeter, add a bit of brown sugar or maple syrup.