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stirring yellow tofu curry in a grey pan with a white spatula.
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4.58 stars (7 ratings)

One Pan Tofu Curry

Get dinner on the table in a hurry with this One Pan Tofu Curry recipe. Crispy pan-fried tofu is tucked into a creamy yellow curry sauce, then served over rice. An easy 30-minute recipe!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Indian-inspired
Servings: 4 servings
Calories: 379kcal
Author: Nora Taylor

Ingredients

  • 14.5 ounce block extra-firm tofu
  • 1 tablespoon cornstarch
  • 2 tablespoons canola oil
  • 2 large garlic cloves, minced
  • 2 teaspoons fresh grated ginger
  • 13.5 ounce can full fat coconut milk
  • 2 tablespoons curry powder
  • 1/2-1 teaspoon salt
  • 3/4 cup frozen peas
  • chopped fresh cilantro
  • cooked rice, for serving or noodles, quinoa, steamed vegetables

Instructions

  • Remove the tofu from the packaging and press dry with a clean tea towel. If you have extra-firm tofu, there is no need to press it.
  • Rip the tofu into 1 inch chunks and place in a large bowl. Sprinkle on the cornstarch and gently stir to coat the pieces.
  • Heat a large non-stick skillet and add the oil. Once hot, add the tofu in a single layer if possible (do this in batches if your pan is too small).
  • Let the tofu brown on all sides. When you first place the tofu in the pan, try not to move it for a few minutes. Once a crust forms, it will be easier to flip without ripping.
  • Once the tofu is golden and crisp, add the garlic and ginger to the pan. If the pan is dry, add another tablespoon of oil. Sauté for about 1 minute, then stir in the coconut milk, curry powder and salt.
  • Stir everything together and bring to a boil. Lower heat and let the mixture simmer, uncovered, for about 10 minutes.
  • Add the peas and cook for a few more minutes, then taste. Add more salt if desired.
  • Serve with chopped fresh cilantro, over rice, noodles or even steamed vegetables.

Notes

  1. To make this a bit lighter, use light coconut milk. To make the curry without coconut, use just a bit of cashew cream (perhaps 1/2 cup) and 1 cup of vegetable broth in place of the coconut milk.
  2. I like using the little frozen cubes of ginger and garlic for an even easier recipe. The tubes of garlic and ginger work as well for an easy shortcut.
  3. Feel free to add in other vegetables if you like, peas are just really easy to throw in straight from the freezer and they taste good! Cooked carrots, broccoli, cauliflower, spinach or kale would all work as well.

Nutrition

Serving: 1of 3 servings | Calories: 379kcal | Carbohydrates: 13g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 311mg | Potassium: 333mg | Fiber: 3g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 6mg