---
title: Thai Coconut Curry Tofu
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/thai-coconut-curry-tofu-62b1ce72b9585c2b94071d9b
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Soy, Tree Nuts]
tags: [Veggie, Spicy, Climate Superstar]
rating: 4.5
rating_count: 1400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the bold, creamy coconut curry taste; some found it mild and wanted more spice or depth.
  - theme: Ease of prep
    text: Quick and simple to make, with clear instructions for cooking tofu that yielded great results.
image: "https://images.recipes.furrysalamander.com/thai-coconut-curry-tofu.avif"
---
In a small pot, combine @jasmine rice{1%cup}, 1 1⁄4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Wash and dry produce. Core, deseed, and dice @bell pepper{1%unit} into 3⁄4-inch pieces. Zest and quarter @lime{1%unit}. Finely chop @cilantro{¼%cup}.

Open and drain @tofu{14%oz}; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. Season with salt and pepper. Heat a large drizzle of @cooking oil{2%tbsp} in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom ~{2%minutes}.

Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over ~{5%minutes}.

Stir @garlic powder{½%tsp} and @curry powder{2%tsp} into pan with tofu and bell pepper. Cook for ~{1%minute}. Thoroughly shake @coconut milk{13.5%oz} in container before opening. Stir in coconut milk, @sweet thai chili sauce{2%tbsp}, @veggie stock concentrate{2%tbsp}, juice from half the lime, and @sugar{1%tsp}. Bring to a boil, then reduce heat to medium low. Simmer until sauce has thickened and veggies are tender ~{4%minutes}. If sauce thickens before veggies are tender, add splashes of water. Taste and season with salt and more lime juice if desired. Turn off heat.

Fluff rice with a fork; stir in half the lime zest, half the cilantro, and a drizzle of oil. Season with salt and pepper. Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of @chili flakes{½%tsp} if desired. Serve with any remaining lime wedges on the side.