Spice up your meals with these 20 mouth-watering spicy tofu curry recipes from around the world! From the creamy coconut milk-based curries of Southeast Asia to the bold and fiery vindaloos of India, we’ve got you covered. Whether you’re a vegan or just looking for some heat in your meal, these recipes are sure to please even the most discerning palate.
In this article, we’ll take you on a culinary journey across continents, exploring the rich flavors and aromas of spicy tofu curry dishes from countries like Thailand, India, Japan, Malaysia, and many more. From classic combinations like Thai green curry with coconut milk and Japanese katsu curry to bold twists like Laotian lemongrass and Sri Lankan cashew-based curries, we’ll show you how to create these authentic flavors in the comfort of your own kitchen.
Thai Green Tofu Curry with Coconut Milk
This vibrant and flavorful curry is a staple of Thai cuisine, made with tender tofu, creamy coconut milk, and a blend of aromatic spices. In just 30 minutes, you can transport yourself to the streets of Bangkok with this delicious and easy-to-make recipe.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 2 cups mixed vegetables (bell peppers, carrots, and snap peas)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook until fragrant (30 seconds).
3. Add tofu and vegetables; cook until the vegetables are tender-crisp (5 minutes).
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer for 5-7 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 30 minutes
Indian Masala Tofu Curry
A flavorful and aromatic curry that combines tender tofu with a blend of warming spices, perfect for a cozy night in.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder (optional)
– 1 can coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown (3-4 minutes).
3. Add garlic, ginger, cumin, curry powder, cinnamon, cardamom, turmeric, and chili powder (if using). Cook for 1 minute, stirring constantly.
4. Add tofu and cook until it’s coated with the spice mixture (2-3 minutes).
5. Pour in coconut milk and stir to combine. Bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until the sauce has thickened slightly.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves.
9. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Japanese Tofu Katsu Curry
A popular Japanese comfort food, Tofu Katsu Curry is a delicious and easy-to-make dish that combines crispy tofu cutlets with a rich and flavorful curry sauce. This recipe serves 4-6 people.
Ingredients:
– 1 block of firm tofu
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg, beaten
– Vegetable oil for frying
– Curry sauce ingredients (see below)
+ 2 tablespoons vegetable oil
+ 1 onion, diced
+ 2 cloves garlic, minced
+ 1 tablespoon grated fresh ginger
+ 2 teaspoons curry powder
+ 1 can coconut milk
+ Salt and pepper to taste
Instructions:
1. Cut the tofu into bite-sized pieces and coat with flour, shaking off excess.
2. Dip in beaten egg and then coat with panko breadcrumbs, pressing gently.
3. Fry the tofu cutlets in hot oil until golden brown, about 3-4 minutes per side.
4. In a separate pan, sauté onion, garlic, and ginger until softened.
5. Add curry powder and cook for 1 minute.
6. Stir in coconut milk and bring to a simmer.
7. Serve the fried tofu cutlets with the curry sauce spooned over.
Cooking Time: 20-25 minutes
Spicy Red Tofu Curry with Vegetables
This spicy red tofu curry recipe is a flavorful and aromatic dish that combines the creaminess of coconut milk with the heat of red chili peppers. Perfect for a quick weeknight dinner or a weekend lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium bell peppers, sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup red curry paste
– 2 cups mixed vegetables (such as carrots, zucchini, and potatoes)
– 1 can coconut milk
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1-2 dried red chili peppers, crushed or 1-2 teaspoon sriracha sauce
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the tofu and cook until golden brown, about 5 minutes.
3. Add the bell peppers, onion, garlic, and ginger; cook until the vegetables are tender, about 10 minutes.
4. Stir in the red curry paste and cook for 1 minute.
5. Add the mixed vegetables, coconut milk, salt, and black pepper; simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Taste and adjust the heat with crushed red chili peppers or sriracha sauce.
Cooking Time: 25-30 minutes
Malaysian Tofu Rendang Curry
Rendang curry is a classic Malaysian dish that has gained popularity worldwide for its rich and creamy flavor profile. This recipe uses tofu as the protein source, making it a great option for vegetarians and vegans.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 2 onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 2 teaspoons of curry powder
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric powder
– 1 can (14 oz) of coconut milk
– 1 cup of water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger; sauté until the mixture is soft and fragrant (5 minutes).
3. Add curry powder, cumin, turmeric, and salt; stir well.
4. Add tofu and stir to coat with the spice mixture.
5. Pour in coconut milk and water or broth; bring to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes or until the sauce thickens slightly.
7. Season with pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Creamy Coconut Tofu Curry
A rich and flavorful curry that combines the creaminess of coconut milk with the tender taste of tofu, perfect for a comforting and satisfying meal.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 can of full-fat coconut milk
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 2 tablespoons of oil in a large pan over medium heat.
2. Add the onions and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the tofu and cook until lightly browned on all sides, about 5 minutes.
5. Stir in the curry powder, cumin, salt, and pepper. Cook for 1 minute.
6. Pour in the coconut milk and stir well to combine.
7. Bring the mixture to a simmer and let cook for 10-15 minutes or until the sauce has thickened slightly.
8. Taste and adjust seasoning as needed.
9. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Vegan Tofu Tikka Masala
Experience the rich flavors of India with this vegan twist on the classic dish. Marinated tofu and aromatic spices come together to create a creamy, comforting curry.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/2 cup plain vegan yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 2 tablespoons olive oil
– Fresh cilantro, for garnish
Instructions:
1. In a shallow dish, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika, and cayenne pepper (if using). Add the tofu cubes and marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C).
3. Remove the tofu from the marinade, letting any excess liquid drip off.
4. In a large skillet, heat the olive oil over medium-high. Cook the tofu until golden brown on all sides, about 5-7 minutes per side.
5. Add the diced tomatoes and vegetable broth to the skillet. Stir in the cooked tofu.
6. Simmer for 10-15 minutes or until the sauce has thickened slightly. Serve hot, garnished with cilantro.
Cooking Time: 20-25 minutes
Thai Panang Tofu Curry
A creamy and aromatic Thai curry made with tender tofu, rich coconut milk, and a blend of spices. Perfect for a quick and flavorful meal.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, etc.)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook until fragrant (30 seconds).
3. Add tofu and cook until golden brown (3-4 minutes).
4. Pour in coconut milk and mixed vegetables; stir to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until the sauce thickens.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-18 minutes
Burmese Tofu Curry with Chickpeas
This recipe combines the creamy richness of coconut milk with the spicy kick of Burmese red curry paste, all wrapped up in a flavorful and aromatic sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tbsp Burmese red curry paste
– 1 can coconut milk (14 oz)
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute, until fragrant.
3. Stir in curry paste and cook for 1 minute, until the aroma fills the air.
4. Add chickpeas, tofu, coconut milk, cumin, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let curry cook for 10-15 minutes, stirring occasionally, until flavors meld together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Spicy Tofu Vindaloo Curry
This flavorful curry recipe combines tender tofu with the bold flavors of Indian spices and a hint of heat. Perfect for a quick weeknight dinner or a satisfying meal to impress friends.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until browned, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper; cook for 1 minute.
4. Add tofu and cook until golden, about 5-7 minutes.
5. Stir in diced tomatoes and vegetable broth.
6. Bring to a simmer and cook for an additional 10-15 minutes or until the flavors have melded together.
7. Season with salt to taste.
8. Garnish with cilantro leaves and serve over rice or with naan.
Cooking Time: 20-25 minutes
Cambodian Tofu Amok Curry
This recipe for Tofu Amok Curry is a popular Cambodian dish that combines the creaminess of coconut milk with the savory flavor of tofu, all wrapped up in a fragrant spice blend. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups coconut milk
– 1/4 cup water
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, ginger, turmeric, salt, and pepper. Cook for an additional minute.
3. Add tofu and cook until golden brown on all sides, about 5-7 minutes.
4. Pour in coconut milk and water. Stir well to combine.
5. Simmer curry for 10-15 minutes or until sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh Thai basil leaves. Serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Tofu Massaman Curry with Potatoes
A rich and creamy Thai-inspired curry that combines the flavors of star anise, cinnamon, and cardamom with tender potatoes and pan-fried tofu. This recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 large potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Massaman curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
2. In the same pan, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
3. Add potatoes, coconut milk, water, salt, and pepper to the pan. Stir to combine.
4. Bring the mixture to a simmer and cook until potatoes are tender, about 15-20 minutes.
5. Return tofu to the pan and stir to coat with curry sauce. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Laotian Tofu Curry with Lemongrass
This aromatic curry combines the richness of coconut milk with the brightness of lemongrass and chili peppers, making it a perfect representation of Lao cuisine. A simple yet flavorful dish that’s sure to delight.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon chili flakes
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add lemongrass, onion, garlic, and ginger; cook until the mixture is fragrant.
2. Add tofu and cook until golden brown on all sides.
3. Stir in cumin, turmeric, and chili flakes. Cook for 1 minute.
4. Pour in coconut milk and season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the sauce thickens slightly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Filipino Tofu Ginataang Curry
Experience the rich flavors of Filipino cuisine with this creamy and aromatic tofu curry dish, made with a blend of spices and coconut milk. This recipe is a twist on the classic ginataan, substituting tofu for meat to make it a perfect vegan option.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger; sauté until softened.
3. Add cumin, turmeric, and cayenne pepper; cook for 1 minute.
4. Add tofu and stir to coat with spice mixture.
5. Pour in coconut milk and vegetable broth; bring to a simmer.
6. Reduce heat to low and let curry cook for 15-20 minutes or until flavors meld together.
7. Season with salt and black pepper to taste.
8. Garnish with fresh cilantro leaves before serving.
Cooking Time: 20 minutes
Sri Lankan Tofu Curry with Cashews
Experience the bold flavors of Sri Lanka with this creamy and aromatic tofu curry recipe, infused with the richness of cashews. This dish is a perfect blend of spices, textures, and flavors that will leave you wanting more.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can of coconut milk
– 1/2 cup of water
– Salt, to taste
– Fresh cilantro, for garnish
– 1/2 cup of cashews
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they caramelize, about 5 minutes.
3. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add tofu and cook until golden brown, about 3-4 minutes.
5. Stir in coconut milk and water. Bring to a simmer.
6. Reduce heat to low and let it cook for 10-12 minutes or until the sauce thickens slightly.
7. Stir in cashews and season with salt to taste.
8. Garnish with cilantro and serve over rice or with roti.
Cooking Time: 25-30 minutes
Korean Tofu Curry with Kimchi
This spicy and savory Korean-inspired curry dish combines the creamy richness of tofu with the bold flavors of kimchi, a traditional Korean fermented vegetable condiment. A perfect blend of East meets West, this recipe is sure to become a staple in your kitchen!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/4 cup kimchi, chopped (store-bought or homemade)
– 1 can coconut milk
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until softened.
3. Add tofu and cook until golden brown.
4. Stir in cumin, curry powder, and kimchi; cook 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with green onions and sesame seeds, if desired.
Cooking Time: 20-25 minutes
Bangladeshi Tofu Curry with Mustard Seeds
This recipe is a flavorful and aromatic adaptation of traditional Bangladeshi cuisine, featuring the nutty taste of mustard seeds. This curry is perfect for those looking to spice up their mealtime routine.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon mustard seeds
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning.
3. Add garlic, ginger, cumin, turmeric, chili powder, and mustard seeds. Cook for 1 minute.
4. Add tofu and cook until golden brown.
5. Stir in diced tomatoes and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until the flavors have melded together.
6. Season with salt to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Nepalese Tofu Curry with Spinach
Nepalese Tofu Curry with Spinach: A flavorful and nutritious dish that combines the creamy richness of coconut milk with the earthy sweetness of spinach, all wrapped up in a warm and aromatic curry.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes (optional)
– 1 can (14 oz) coconut milk
– 2 cups fresh spinach leaves
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, turmeric, and red chili flakes (if using). Cook for 1 minute.
3. Add tofu and cook until golden brown on all sides, about 5-7 minutes.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Stir in spinach leaves and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the spinach has wilted.
7. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Indonesian Tofu Curry with Turmeric
This flavorful and aromatic curry is a staple of Indonesian cuisine, made with tender tofu, rich coconut milk, and the warm, earthy spice turmeric. A comforting and nutritious dish perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; cook until softened, about 3-4 minutes.
2. Add cumin, curry powder, and turmeric; cook for 1 minute, stirring constantly.
3. Add tofu and stir to coat with spice mixture. Cook for 2-3 minutes.
4. Pour in coconut milk and vegetable broth. Bring to a simmer and cook until sauce thickens, about 5-7 minutes.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Tofu Curry with Pineapple and Peppers
This recipe combines the creaminess of tofu with the sweetness of pineapple, all wrapped up in a flavorful curry sauce. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium bell peppers (any color), sliced
– 1 cup pineapple chunks
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. Add bell peppers to the skillet and cook until tender, about 5 minutes.
4. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Add coconut milk and bring mixture to a simmer.
6. Return tofu to the skillet and stir to coat with sauce. Simmer for an additional 2-3 minutes.
7. Stir in pineapple chunks and cook until heated through.
8. Season with salt and pepper, then garnish with cilantro (if desired).
9. Serve over rice or with naan bread.
Cooking Time: Approximately 20-25 minutes.
Summary
Discover the flavors of Asia with these 20 spicy tofu curry recipes. From Thai Green Tofu Curry to Indian Masala Tofu Curry, and from Japanese Tofu Katsu Curry to Sri Lankan Tofu Curry with Cashews, this collection offers a diverse range of authentic and mouth-watering dishes. These vegan-friendly curries are packed with flavor and heat, featuring ingredients like coconut milk, turmeric, lemongrass, and kimchi. Whether you’re a seasoned cook or just looking for new inspiration, these recipes will take your taste buds on a culinary journey across Asia.
