Red Curry Tofu with Rice

This easy weeknight meal is rich in protein and packed with bright and warmly spiced red curry flavor. White or brown rice is the perfect side pairing.
Prep Time5 mins
Cook Time15 mins
Servings: 3
Author: Kathy Patalsky



  • 2 Tbsp olive oil extra virgin
  • 14 oz extra firm tofu
  • 3/4 cup coconut milk full fat
  • 1 Tbsp peanut butter
  • 1 Tbsp maple syrup
  • 1-3 tbsp red curry paste see notes

Side Dish:

  • 3 cups cooked brown rice


  • Remove your tofu block from it's package and press it as dry as possible with a clean dish towel or paper towels - or tofu press. Then slice it into either cubes or triangles.
  • Warm a skillet over high heat. Add in the extra virgin olive oil, followed by the tofu. Cook the tofu for about five minutes, flipping it around about midway through. You want the tofu browned, but not over cooked. Crispy edges and a bit of color is what you are going for. Turn heat off while you warm the curry sauce.
  • In a small sauce pot, over medium heat, add the coconut milk, peanut butter, maple syrup and curry paste. Stir until this mixture thickens a bit. About 3-4 minutes.
  • Turn the skillet back on to medium. Pour the curry sauce over top the tofu. Gently toss the tofu with the sauce, until coated. You want to cook until the sauce is nice and thick on the tofu.
  • Warm up your cooked rice. Scoop into serving bowls. Serve tofu over top.


Curry Paste: Start with one tablespoon and add 1-2 more based on the desired spiciness and boldness of flavor. I added about two tablespoons and was happy with that, but just in case you have a less bold brand of curry paste, I give a 1-3 Tbsp range.
Nutrition includes tofu and rice.

Nutrition Estimate

Calories: 540kcal | Carbohydrates: 56g | Protein: 17g | Fat: 29g | Saturated Fat: 13g | Sodium: 118mg | Potassium: 532mg | Fiber: 4g | Sugar: 6g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 5mg