Tofu and vegetable coconut curry

    Tofu and vegetable coconut curry

    Tofu and vegetable coconut curry


    677 people made this

    About this recipe: My vegetarian daughter-in-law gave me her recipe for a creamy and spicy vegetable and tofu curry.

    Serves: 6 

    • 400ml coconut milk
    • 3 tablespoons (45ml) soya sauce
    • 1/2 teaspoon brown sugar
    • 2-3 tablespoons Thai curry paste
    • 1 teaspoon finely grated fresh ginger
    • 1-2 teaspoons hot chilli paste
    • 500g tofu, cut into 2cm cubes
    • 4 roma tomatoes, chopped
    • 1 yellow capsicum, thinly sliced
    • 125g button mushrooms, chopped
    • 1 bunch shallots, peeled and finely chopped
    • 1/4 cup chopped fresh Thai basil
    • 1 bunch bok choy, rinsed and chopped

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a wok or large frypan mix the coconut milk, 2 tablespoons of the soy sauce, brown sugar, curry paste, ginger, and chilli paste. Bring to a boil.
    2. Add the tofu, tomatoes, capsicum, mushrooms, and shallots into the wok. Cover, and cook 5 minutes, stirring occasionally.
    3. Mix in basil and bok choy. Taste and add remaining soy sauce if desired. Continue cooking 5 minutes, or until vegetables are tender but crisp.
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    Reviews in English (710)


    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 poured boiling water over the frozen tofu for a quick thaw. I sauted the tofu in some olive oil to further firm it up, then proceeded w/the recipe. This really improved the texture of the tofu as the first time I made the recipe I found the tofu to be kind of mushy and soft. The flavors here are great, even better the next day as left overs. Next time i make it I'll increase the sauce quantity because when serving over rice there's just not enough to keep everyone happy!  -  12 Apr 2003  (Review from Allrecipes US | Canada)


    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 of rice for a change. My whole family loved it. Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Will do this often  -  21 Jan 2003  (Review from Allrecipes US | Canada)


    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 think is excessive. I also fried the tofu first so it held together in cubes, and I sauteed the mushrooms in a bit of olive oil and garlic before adding them to the sauce. Served over Jasmine Rice. I ate the leftovers for lunch and they were even better than dinner, because the coconut and curry flavors had time to really develop overnight. A great recipe, thanks!  -  16 Aug 2002  (Review from Allrecipes US | Canada)

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