Tofu Curry Recipe

Press and cut

Drain the tofu and press for 15–20 minutes between plates with a weight to remove excess water. Pat dry, then cut into 12 even cubes or 1-in (2.5 cm) slices.

Make marinade

In a bowl, whisk together 1 cup coconut milk, red curry paste, tamari (or coconut aminos), lime juice, maple syrup, grated ginger, minced garlic and 1 tsp salt until smooth.

Place the tofu in a shallow dish, pour half of the marinade over it (reserve remaining marinade for the sauce), gently turn to coat. Let sit 10 minutes while you prepare other ingredients (or up to 1 hour refrigerated).

Prepare steamer

Set up a steamer or a pot with a steamer basket and 2 cups water. Bring water to a gentle simmer.

Steam tofu with curry

Place marinated tofu in a single layer in a heatproof dish that fits the steamer. Pour the reserved marinade and 1 cup vegetable broth and 1 cup additional coconut milk over the tofu. Add kaffir lime leaves and lime zest if using. Steam, covered, for 10–12 minutes until tofu is heated through and has absorbed some of the sauce flavors.

Finish sauce

Transfer the steaming liquid and any sauce from the tofu dish to a small saucepan. Stir in 1 tsp brown sugar. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; bring the sauce to a gentle simmer and whisk in the slurry, simmer 1–2 minutes until slightly thickened. Taste and adjust salt or lime juice as needed. Keep warm.

Prep vegetables

Have all vegetables washed, sliced and ready. This should take 5 minutes.

Heat a large nonstick skillet or wok over medium-high heat. Add neutral oil and swirl to coat. Add carrots and broccoli first and stir-fry 2 minutes, then add bell pepper and snap peas. Stir-fry 2–3 minutes more until vegetables are crisp-tender.

Add green onions, sesame oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and remove from heat. Keep vegetables warm.

If serving with rice: reheat 2 cups cooked jasmine rice by steaming or microwaving with a splash of water until hot (3–4 minutes). If serving with rice noodles: soak or cook 200 g rice noodles according to package instructions, drain and toss with a drizzle of neutral oil to prevent sticking.

Place 1/2 to 1 cup of cooked rice or a portion of the rice noodles into serving bowls.

Top with a generous portion of stir-fried vegetables beside the grain/noodles.

Arrange the steamed coconut curry tofu over or alongside the vegetables so the sauce can drizzle onto the base.

Allow guests to choose up to three salad bar toppings from bean sprouts, cucumber ribbons, shredded cabbage, cilantro, and peanuts. Spoon chosen toppings on one side of the bowl.

Spoon additional warm curry sauce over the tofu and base as desired. Garnish with fresh basil, a lime wedge, and a sprinkle of red chili flakes if using. Serve immediately.