If there’s one cuisine I truly love — in all its colors and layers — it’s Asian. From Indian and Thai to Vietnamese and Chinese.
There’s something fascinating about these flavors. The unfamiliar aromas, the depth of spices, the perfect balance between heat, sweetness, and acidity.
A few years ago, when I decided to significantly reduce my meat intake, I knew I needed to cook more with tofu. I’ll admit, at first it wasn’t easy — that white, neutral cube with its unfamiliar texture. But over time, I fell in love.
I fell in love with how tofu absorbs flavor, with how many textures you can get from it — from crispy cubes that almost remind you of halloumi cheese to soft, silky bites. And beyond the flavor, tofu is incredibly satisfying. Give me a dish with tofu, and I’m full faster — and for longer.
This tofu and vegetable coconut curry brings together a few things I love: slightly sweet coconut cream, spicy green curry with hints of Thailand, and soft tofu that soaks up all the flavor as it cooks. It’s also the dish I make when I don’t have time. All you really need is store-bought curry paste and coconut cream (about 1 teaspoon curry per can of coconut cream), and you have a perfect sauce. Everything else builds from there.
You can add vegetables, tofu or chicken, even toss in cooked rice or noodles. Truly, curry paste and coconut cream are enough to create something wonderful.
Still, this time I added a few vegetables I had in the fridge (you’ll find more options below). For example, I didn’t use broccoli — even though it’s perfect here — simply because I didn’t have any. And I really encourage you to make this even if you’re missing something. As long as you have curry paste and coconut cream, you’re set.
And just saying — after I finished photographing, I mixed the rice into the curry and packed it into a container. I ate it at work for three days, and it was just as good as the first (the rice stays soft thanks to the sauce).
Go make it.