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!
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
5 stars (2 reviews)
Keywords
red curry paste, Tofu
Ingredients
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)
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
Categories
Main Course
Cuisine
American
Thai
Steps
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.
Reviews
Melissa on 2026-01-27 (5 stars): Absolutely delicious! Quick and easy too. Will definitely make this again!
Lise on 2026-01-21 (5 stars): Update: I did a cashew cream sauce instead of using coconut milk and it turned out great.
