Crispy Tofu Coconut Curry
Golden pan-fried tofu in a fragrant Thai-inspired coconut curry with vegetables—rich, creamy, and packed with 30g of plant protein.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store curry and rice separately in the fridge for up to 4 days. Tofu will soften slightly but still tastes great.
- Batching: Freezing tofu before pressing gives it a chewier, meatier texture that absorbs more flavor.
- Reheat: Reheat curry on the stovetop over medium heat for 5 minutes, or microwave for 2 minutes.
EXECUTION STEPS
THE MACRO PREP
Press tofu for at least 20 minutes. Cut into 1-inch cubes and toss with cornstarch and a pinch of salt.
HIGH HEAT SEAR
Heat vegetable oil in a large skillet over medium-high heat. Pan-fry tofu cubes for 3-4 minutes per side until golden and crispy. Remove and set aside.
HIGH HEAT SEAR
In the same pan, sauté garlic and ginger for 30 seconds.
HIGH HEAT SEAR
Add red curry paste and cook for 1 minute, stirring constantly.
STEP 5
Pour in coconut milk, soy sauce, and maple syrup. Stir to combine and bring to a simmer.
STEP 6
Add bell pepper, broccoli, and bamboo shoots. Simmer for 5-7 minutes until vegetables are tender.
STEP 7
Return crispy tofu to the curry. Add lime juice and stir gently.
STEP 8
Serve over jasmine rice with fresh basil and lime wedges.