Coconut Tofu Curry
Yield: 4 servings
Time: 35–40 minutes (including tofu marinating)
Ingredients
Aromatics & Sauce
2 tbsp neutral oil (avocado/vegetable)
4 garlic cloves, finely chopped
1 tbsp fresh ginger, finely grated
Zest of 1 lemon (about 1 tsp)
4 scallions, thinly sliced (whites for sauce, greens for garnish)
1 tsp ground turmeric
1–2 tbsp Calabrian chile paste (to taste)
2 tbsp tamari (or soy sauce)
1 can (13.5 oz / 400 ml) full-fat coconut milk
2 tsp granulated sweetener (sugar of choice)
¾ tsp kosher salt, plus more to taste
¼ tsp black pepper
Crispy Coconut Tofu
14–16 oz extra-firm tofu, drained and pressed 10 minutes
2 tbsp liquid aminos (or tamari)
½ cup unsweetened shredded coconut
¼ cup cornstarch
Pinch of salt
3 tbsp neutral oil, for pan-frying
To Serve & Finish
Cooked brown rice
Chili crisp, for drizzling
Fresh oregano leaves (a small handful)
Lemon wedges (optional)
Method
Start the rice. Get your brown rice going so it’s ready when the curry is done.
Bloom the aromatics. Heat 2 tbsp oil in a wide skillet over medium. Add garlic, ginger, lemon zest, and scallion whites. Cook, stirring, 2–3 minutes until fragrant but not browned. Sprinkle in turmeric and Calabrian chile; cook 30 seconds.
Season base & simmer. Stir in tamari; cook 2–3 minutes to reduce slightly. Lower heat, add coconut milk and sweetener. Season with ¾ tsp salt and ¼ tsp pepper. Cover and simmer gently 8–10 minutes, stirring once or twice.
Marinate the tofu. While the sauce simmers, slice tofu into ½-inch planks or cubes. Toss with liquid aminos; let sit at least 10 minutes, turning once.
Crust the tofu. In a shallow bowl, mix shredded coconut, cornstarch, and a pinch of salt. Lift tofu from marinade (no need to pat dry) and coat on all sides, pressing so it adheres.
Pan-fry. Heat 3 tbsp oil in a nonstick skillet over medium-high until shimmering. Fry tofu in a single layer until deeply golden and crisp, about 3–4 minutes per side (total 6–8 minutes). Transfer to a rack or paper towel.
Taste & adjust the curry. Uncover sauce; it should be glossy and slightly thick. Add a splash of water if too thick, or simmer 1–2 minutes more if thin. Adjust salt, sweetness, and heat to taste.
Assemble. Spoon curry over warm brown rice. Top with crispy tofu. Finish with chili crisp, fresh oregano, and scallion greens. Serve with lemon wedges.
Tips & Swaps
Heat control: Use 1 tbsp chile paste for mild, 2 tbsp for medium+, or sub 1–2 tsp red pepper flakes.
Sweetener: Lakanto/monkfruit keeps it light; brown sugar or maple also work.
Crisp factor: For extra crunch, air-fry coated tofu at 390°F (200°C) for 10–12 minutes, flipping once, then drizzle with a little oil.
Herbs: Oregano brings a fun twist; cilantro, Thai basil, or mint are great too.
Gluten-free: Use tamari or liquid aminos (most are GF; check labels).
Make ahead: Curry base keeps 4 days in the fridge. Re-crisp tofu in a 375°F (190°C) oven or air fryer for 5–7 minutes.
