Plant-based Coconut Tofu Curry Recipe

Press and cube tofu

Press the smoked tofu between paper towels or a clean kitchen towel for 10–15 minutes to remove excess moisture. Cut into 1–1.5 cm cubes (bite-sized).

Marinate

In a bowl combine soy sauce, rice vinegar, maple syrup, sesame oil and cornstarch. Toss the tofu cubes gently to coat. Let sit while you prepare other components (at least 10 minutes).

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs neutral oil. When hot, add tofu in a single layer (work in batches if needed) and cook without moving for 3–4 minutes until golden, then flip and brown another 3 minutes. Remove browned tofu to a plate and set aside.

Rinse the rice under cold water until water runs clear. Combine rice and measured water in a small saucepan with a pinch of salt. Bring to a boil, then reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with a fork, stir in toasted sesame oil and furikake seasoning. Keep warm.

While rice cooks, heat the remaining 1 tbs neutral oil in the same large skillet over medium heat. Add sliced onion and a pinch of salt; cook 4–5 minutes until translucent.

Add minced garlic and ginger; cook 30–45 seconds until fragrant. Add sliced red pepper and carrot; sauté 3–4 minutes until they begin to soften but still have bite.

Add broccoli florets and 2–3 tbs of water, cover briefly (1–2 minutes) to steam and brighten the broccoli. Uncover and stir in baby spinach (or chopped pak choi) and cook just until wilted, about 1 minute.

Push vegetables to one side of the pan (or transfer to a bowl) and lower heat to medium-low. Add red curry paste to the pan and toast for 30 seconds to bloom the aromatics (add a splash of vegetable broth if paste sticks).

Pour in vegetable broth and coconut milk, stir to combine and scrape any browned bits from the bottom of the pan. Add turmeric, cumin, soy sauce, lime juice, brown sugar and red chili flakes. Bring to a gentle simmer and let cook 4–6 minutes to thicken slightly and meld flavors.

Return browned tofu and any accumulated marinade juices to the pan. Gently stir to coat tofu and vegetables in sauce. Simmer 2–3 minutes to heat through and allow tofu to absorb flavor. Taste and adjust seasoning — add more soy for salt, lime for brightness, or a little water if too thick.

Divide furikake rice between 4 serving bowls (servings listed below). Ladle coconut tofu curry alongside or over the rice so each portion gets a mix of tofu, vegetables and sauce.

Sprinkle extra furikake over the rice, scatter chopped scallions and herbs, and serve with lime wedges on the side for squeezing. Serve immediately.