This easy tofu recipe packs BIG flavour: quickly pan-fried, then simmered in a spicy, creamy sauce spiked with red curry paste, coconut milk and peanut butter, it’s tofu you’ll crave!
In less than 30 minutes, you could be eating this creamy, absolute flavour bomb of pan-fried tofu in a red curry sauce that’s so good, it’s crave-worthy!Want to save this recipe?
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I eat a half block of extra-firm tofu pretty much every day. It’s a reliable way to boost my protein intake and so versatile I can make it into pretty much anything.
If that freaks you out, it’s time to forget what you’ve seen on the apps: tofu is such an incredibly nutrient-dense food and not at all bad for you (unless you’re allergic, that is)…I’m a dietitian, I’ve seen the science. It’s good for your heart. It lowers cancer risk.
There is literally zero controversy here.
So let’s get on to the eating, shall we? As someone who develops recipes for a living, figuring out easy tofu recipes that are so good, they’re craveable, is part of my not-so-sneaky mission to help you fall in love with eating more plants.
And this might just be the recipe to do it. It’s NOT a typical red curry with tofu. It’s an easy pan-fried tofu that is quickly simmered in a creamy, spicy red curry sauce that is mind-bogglingly good.
It’s inspired by something I picked up at a health food store deli in Minneapolis on a work trip: a spicy, chewy tofu slathered in a red curry sauce that I’ve literally been dreaming about ever since.
I knew that I had to figure out how to make it at home.
I’m not one to overstate things but holy heck does this recipe deliver. A perfect plant-based protein to eat alongside some rice or noodles and a veg – even some quick sauteed kale would do the trick. Use it in a wrap. Or a grain bowl.
Or just eat it out of the pan in front of the TV because you deserve it.
All you need to know to make this epic tofu with creamy red curry sauce.
A recipe that comes together with a handful of pantry ingredients but packs major flavour is such a freaking win. You probably just need to pick up tofu, a lime, and maybe the curry paste and coconut milk.
The red curry paste you use matters as it is the majority of the flavour here. I love AROY-D (it’s also more economical) but whatever paste you use, make sure it’s flavourful!Looking for more flavorful, low effort recipes?? Grab a copy of my book, Plant Magic!
Cut the tofu into any shape you like: slices, cubes or triangles…it doesn’t matter!If you want to use light coconut milk here, go for it. You can actually skip the cornstarch if you don’t have it. The tofu doesn’t stay crisp in the sauce, i just like that bit of coating that holds onto the sauce better.
This is one of those recipes where you want to taste and adjust. Need more brightness/acidity?
Add an extra bit of lime juice. Feeling flat? Try a touch more sugar before you add more salt.
You want to simmer the tofu in the sauce until it starts to darken a bit and the oil starts to glisten on top. That’s how you know it’s ready!When you’re meal planning, I would typically say this is four servings, with about 15g of protein each.
But honestly, I’m gonna eat half this recipe, which is almost 30g protein. That’s what I need!
More delicious ways to eat tofu:
Easy Pan-fried Tofu in Red Curry Sauce
4 servings
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
This easy tofu recipe packs BIG flavour: quickly pan-fried, then simmered in a spicy, creamy sauce spiked with red curry paste, coconut milk and peanut butter, it’s tofu you’ll crave!
Pin PrintPan-fried Tofu
- 1 block extra-firm tofu, patted dry
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- freshly cracked pepper
- 1 tablespoon avocado oil, or your favourite neutral oil
Red Curry Sauce
- 1 cup coconut milk, full fat or light
- 2 tablespoons red curry paste, I use AROY-D, it's vegan in Canada
- 1 tablespoon natural peanut butter
- 1 tablespoon brown sugar, don't skip it!
- ¼ lime
In a small mixing bowl, whisk together the coconut milk, curry paste, peanut butter, and brown sugar. Set aside.
Cut the tofu into triangles or cubes as you like. Place in a medium bowl and gently toss with cornstarch, garlic powder, salt and pepper.
Heat oil in a medium skillet over just above medium heat.
Add tofu and cook until browned and crisp, about 4-5 minutes a side.
Turn down to medium low, pour the sauce over the tofu. Let it bubble for 5 minutes, until the sauce darkens, thickens and the oil glistens on top a bit.
Squeeze over juice of ¼ lime, stir and taste. Add more lime or sugar as necessary (it usually isn't for me!). Enjoy with your favourite sides.
This creamy, spicy red curry tofu is so delicious, you’ll want to eat it every week!
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