Curried Coconut Tofu

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Average: 3.8 (5 votes)

I first tried this recipe about one year ago and now find myself making it at least once a month! It is quick and easy with a wonderful flavor and a beautiful appearance. You can alter the vegetables as needed and increase the coconut milk to change the consistency of the dish.


  • 1 package (about 14 ounces) Extra firm tofu (milk curd can also be used)
  • 3 tablespoons cooking oil
  • 1 teaspoon hing
  • 1/2 cup coconut milk
  • 1/2 tablespoon curry powder
  • 1/2 cup water
  • 3 cup chopped tomatoes
  • 1 1/2 cup cut and cooked green beans
  • salt and pepper, to taste
  1. Cut tofu in 8 diagonal pieces and set on a cookie sheet with a paper towel to let drain. Cover with another paper towel and a second cookie sheet. Place a 2-3 pound weight on top for thirty minutes.
  2. Heat the oil in a medium frying pan. Add hing, then tofu. Fry on each side until golden brown – about 15 minutes. Remove from pan and set aside.
  3. Combine coconut milk, curry powder, and water in large saucepan. Bring to boil on medium heat.
  4. Add tomatoes and beans. Cover and cook for a few minutes, then add tofu.
  5. Cover and simmer for five minutes, then add salt and pepper.


Shree Raj It looks good

Shree Raj

It looks good perhaps I shall try it soon but definitely need to omit the coconut milk for health reasons.


Dear writer, what kind of curry powder please explain to me.

with regards

Curry Powder

@ Anjali Curry powder, as it is sold in most countries is typically a mix of the spices coriander, turmeric, cumin, fenugreek, and red pepper. Sometimes spices such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, mace, nutmeg, long pepper, and black pepper are added to individual blends.

Once a month?

Once a month? I make it at least twice a month, with two meals out of it each time. This is one of my favorites!! Haribol!

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