Creamy Thai Coconut Curry Tofu with Cilantro Lime Rice

There’s something incredibly soothing about a bowl of Thai coconut curry. The creamy coconut milk, warm curry spices and tender vegetables come together in a harmonious blend that’s both sweet and savory. This version features golden seared tofu and colorful bell pepper, all simmered in a luscious sauce with a hint of lime.

Served over fluffy jasmine rice tossed with fresh cilantro and lime zest, every bite is a burst of flavor. Whether you’re a curry lover or new to Thai cuisine, this recipe is simple enough for a weeknight yet impressive enough for guests. Get ready to enjoy a bowl of pure comfort!

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1 1/4 cups water (2 1/4 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While rice cooks, wash and dry the produce. Core, deseed and dice the bell pepper into 3/4-inch pieces. Zest the lime and quarter it (for 4 servings, zest one lime and quarter both). Finely chop the cilantro.
3. Open and drain the tofu; press out excess water with paper towels. Cut the tofu crosswise into two slabs, then stand each slab upright and halve vertically. Lay flat and cut into 3/4-inch cubes. Season with salt and pepper.
4. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the tofu and cook undisturbed until lightly browned on the bottom, 2-3 minutes.
5. Add the diced bell pepper and a pinch of salt to the pan. Cook, stirring occasionally, until the bell pepper is softened and lightly browned and the tofu is browned all over, 5-7 minutes.
6. Stir in the garlic powder and 2 teaspoons curry powder (4 teaspoons for 4 servings). Cook for 1 minute until fragrant. (Tip: Use more curry powder for a stronger flavor.)
7. Shake the coconut milk can well before opening. Pour the coconut milk into the pan, then add the sweet Thai chili sauce, veggie stock concentrates, juice from half the lime and 1 teaspoon sugar (2 teaspoons for 4 servings). Stir to combine.
8. Bring the sauce to a boil, then reduce heat to medium-low. Simmer until the sauce thickens and the vegetables are tender, 4-6 minutes. If the sauce thickens too much before the veggies are done, add a splash of water. Taste and adjust seasoning with salt and more lime juice if desired. Turn off the heat.
9. Fluff the cooked rice with a fork. Stir in half of the lime zest (all for 4 servings), half of the chopped cilantro and a drizzle of oil. Season with salt and pepper.
10. Divide the cilantro lime rice among shallow bowls. Top with the curry tofu and sauce. Garnish with the remaining cilantro and a pinch of chili flakes if desired. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the water and cooking time according to the package instructions.

Is this recipe vegan?

Yes, this Thai coconut curry tofu is completely vegan. It uses tofu, coconut milk and vegetable stock concentrate, with no animal products.

How can I make this dish less spicy?

To reduce spiciness, omit the chili flakes and use less curry powder. You can also add a bit more coconut milk to mellow the heat.