Coconut curry tofu in white bowl on grey surface.

Coconut Curry Tofu and Veggies

  • Author: Rachel
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Sautéing + Simmering
  • Cuisine: Thai


This is a one-pot vegetarian recipe loaded with veggies and packed with flavor. The creamy rich coconut milk combined with the red curry paste make one delicious sauce.


  • 1 package extra firm tofu (12 oz.)
  • 4 large carrots (about 2 cups chopped)
  • 2 cups sugar snap peas
  • 1/4 head red cabbage (about 2 cups thinly sliced)
  • 1 bunch of cilantro
  • 1 lime
  • 2 Tbsp. olive oil
  • 2 Tbsp. red curry paste
  • 1 can full-fat coconut milk
  • 2 Tbsp. soy sauce


  1. Prep Ingredients: Cut tofu into medium cubes about the size of a marble. Place cubes between a few sheets of paper towels to absorb any excess liquid. Cut carrots into small cubes (roughly the size of a dime). Thinly slice cabbage. Roughly chop cilantro. Cut the lime into wedges.
  2. Cook Tofu: Coat the bottom of a large deep pan with the olive oil. Over medium/high to high heat cook the tofu for 6-8 minutes or until slightly golden. Stir/flip the cubes every minute or so.
  3. Add Ingredients & Stir: Add coconut milk, curry paste, snap peas & carrots. Stir until combined. NOTE: Don’t be alarmed if the coconut milk appears separated or chunky right out of the can. That is normal! It will smooth out once you stir it.
  4. Boil & Simmer: Bring the mixture to a boil (a lot of rapid bubbles) and then reduce to a simmer (some slower bubbles). Let is simmer for 5-8 minutes or until carrots are cooked through and sauce as thickened slightly. Stir occasionally.
  5. Soy Sauce: Once done cooking, stir in the soy sauce.
  6. Garnish and Serve: Serve with rice and top with red cabbage, cilantro and lime wedges/a squeeze of fresh lime juice. Refrigerate leftovers.


  • Serving Size: 1/4 recipe
  • Calories: 341
  • Sugar: 7
  • Sodium: 460
  • Fat: 25
  • Carbohydrates: 20
  • Protein: 14

Keywords: coconut curry tofu and veggies