Thai Curry Tofu Recipe

Name: Thai Curry Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 (12 ounce) package extra-firm tofu, drained and cubed; 1 tablespoon seasoned salt, or to taste; 1 tablespoon butter or margarine; 1 small onion, chopped; 3 cloves garlic, minced; 1 (10 ounce) can coconut milk; 2 teaspoons curry powder; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup chopped fresh cilantro

Servings: persons

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro

1
Heat oil in a large skillet over medium-high heat.
2
Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes.
3
Remove to paper towels, and set aside.
4
Melt butter or margarine in the same skillet over medium heat.
5
Add the onion and garlic; cook and stir until tender.
6
Stir in coconut milk, curry powder, salt, pepper and cilantro.
7
Return the tofu to the skillet.
8
Simmer over low heat for 15 minutes, stirring occasionally.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 (12 ounce) package extra-firm tofu, drained and cubed, 1 tablespoon seasoned salt, or to taste, 1 tablespoon butter or margarine, and more.

Yes, Thai Curry Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry Tofu

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