Spicy Coconut Lime Curry with Crispy Tofu
This curry combines crispy golden tofu with a creamy coconut milk base infused with ginger, garlic, chili, and lime. It’s hearty yet refreshing, making it perfect for weeknight dinners or meal prep.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Crispy Tofu
14 oz (400g) firm tofu, pressed & cubed
2 tbsp cornstarch
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp olive oil (or sesame oil)
For the Curry
1 tbsp coconut oil (or olive oil)
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2–3 red chilies or 1 tsp chili flakes (adjust heat level)
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup broccoli florets
1 can (14 oz / 400ml) coconut milk
1 cup vegetable broth
2 tbsp soy sauce
1 tbsp lime juice + zest of 1 lime
1 tsp turmeric (optional, for color)
1 tsp ground coriander
1 tsp curry powder or paste (red or green, depending on your spice preference)
Fresh cilantro, for garnish
To Serve
Steamed jasmine rice or basmati rice
Lime wedges
Instructions
1. Prepare the Crispy Tofu
1. Pat tofu dry, cut into cubes.
2. Toss with soy sauce, cornstarch, and a little oil until coated.
3. Pan-fry or air fry at 375°F (190°C) for 12–15 minutes until golden and crisp. Set aside.
2. Make the Curry Base
1. Heat coconut oil in a large skillet or pot.
2. Add onion, garlic, ginger, and chili. Sauté 2–3 minutes until fragrant.
3. Stir in turmeric, coriander, and curry powder/paste. Cook 1 minute to release flavors.
3. Simmer the Curry
1. Add bell pepper, zucchini, and broccoli. Stir well.
2. Pour in coconut milk and vegetable broth. Simmer 10 minutes until veggies are tender.
3. Season with soy sauce, lime juice, and zest. Adjust to taste (add more lime for brightness, more chili for heat).
4. Assemble & Serve
1. Add crispy tofu to the curry right before serving (to keep it crunchy).
2. Ladle curry over rice, garnish with cilantro, and serve with lime wedges.
Notes & Tips
For extra depth, add 1 tbsp peanut butter or almond butter to the curry sauce.
Swap veggies for what you have: carrots, snap peas, or eggplant work well.
Make it creamier: add more coconut milk. Make it lighter: use half coconut milk + half broth.
❓ Frequently asked questions FAQ
Q: Can I use coconut cream instead of milk?
Yes! Use ½ coconut cream + ½ broth for richness without it being too heavy.
Q: How do I keep tofu crispy in curry?
Add it just before serving, or keep it on the side and top bowls individually.
Q: Is this vegan?
Yes — it’s fully plant-based.
Nutrition information
Calories: 520
Protein: 20g
Carbohydrates: 46g
Fat: 28g
Fiber: 7g