Mixed Vegetable and Tofu Curry

Name: Mixed Vegetable and Tofu Curry
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz (400 g) firm tofu, pressed, cut into ¾-inch cubes; 2 tablespoons (30 ml) vegetable oil; 2½ tablespoons (40 g) Thai red curry paste; 1 tablespoon (12 g) fresh ginger, peeled, minced; 13½ fl oz (400 ml) coconut milk (full-fat); ¾ cup (180 ml) vegetable broth; 3 cups (300 g) broccoli florets, fresh, cut into 1½-inch pieces; 2 medium (180 g) carrots, cut into ½-inch rounds or bias slices; 1 medium (150 g) yellow onion, cut into bite-sized wedges; 1 large (200 g) red bell pepper, seeded and cut into ¾-inch chunks; 1 tablespoon (15 ml) fish sauce; 1 tablespoon (15 ml) fresh lime juice; 1 teaspoon (5 g) palm sugar or light brown sugar; ¼ cup (10 g) fresh Thai basil or regular basil, leaves roughly torn (optional); 2 stalks (20 g) scallions (green onions), sliced into ¼-inch rounds (optional)

From the MyKitchenBank Kitchen

A vibrant Southeast Asian curry loaded with crispy-edged tofu, broccoli, carrots, and bell peppers in a fragrant coconut milk sauce. The curry paste is bloomed in oil to deepen its flavors, then combined with coconut milk and fresh ginger for a balanced, aromatic dish. Ready in under 45 minutes.

Prep: 15 min
Cook: 28 min
Total: 43 min
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

14 oz (400 g) firm tofu, pressed, cut into ¾-inch cubes
2 tablespoons (30 ml) vegetable oil
2½ tablespoons (40 g) Thai red curry paste
1 tablespoon (12 g) fresh ginger, peeled, minced
13½ fl oz (400 ml) coconut milk (full-fat)
¾ cup (180 ml) vegetable broth
3 cups (300 g) broccoli florets, fresh, cut into 1½-inch pieces
2 medium (180 g) carrots, cut into ½-inch rounds or bias slices
1 medium (150 g) yellow onion, cut into bite-sized wedges
1 large (200 g) red bell pepper, seeded and cut into ¾-inch chunks
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) fresh lime juice
1 teaspoon (5 g) palm sugar or light brown sugar
¼ cup (10 g) fresh Thai basil or regular basil, leaves roughly torn (optional)
2 stalks (20 g) scallions (green onions), sliced into ¼-inch rounds (optional)

Equipment (5)

Large skillet or wok (12-inch / 30 cm)
Paper towels
Sharp knife and cutting board
Measuring spoons and cups
Wooden spoon or spatula

Steps

Before you start

Press tofu ahead of time (or use extra-firm) so it absorbs flavor and crisps better
Have all ingredients prepped and within arm's reach before you start cooking
Read through the method to understand the curry paste bloom step—it's key to flavor

1
Crisp the tofu
- Heat 1 tablespoon of oil in a large skillet over medium-high heat (10–12 seconds until shimmering).
- Working in two batches to avoid crowding, add the tofu cubes and let them sit undisturbed for 3–4 minutes until the bottoms turn golden.
- Gently turn each piece and cook another 2–3 minutes until the second side is also light golden.
- Transfer to a plate and set aside.
- This step builds flavor and texture.
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Ready when: tofu cubes are pale golden on edges
Tip: Don't stir constantly—let cubes sit so they develop a crust. Overcrowding the pan leads to steaming instead of crisping.
2
Bloom the curry paste
- Add the remaining 1 tablespoon of oil to the same skillet over medium heat.
- Add the curry paste and minced ginger.
- Stir constantly for 1–2 minutes until fragrant and the paste darkens slightly and becomes very aromatic.
- This blooming step releases the complex flavors of the spices and ginger.
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Ready when: curry paste is fragrant and slightly darker, oil begins to separate at edges
Tip: Keep the heat at medium—high heat will scorch the paste and make it bitter. You want the aroma to intensify, not burn.
3
Build the sauce base
- Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.
- Scrape up any browned bits from the bottom of the pan.
- Add the fish sauce and palm sugar.
- Stir until the sugar dissolves, about 30 seconds.
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Ready when: mixture is smooth and homogeneous, sugar is dissolved
Tip: Stir the coconut milk well before adding—the cream can separate during storage. Full-fat coconut milk gives the best flavor and texture.
4
Add hardy vegetables
- Bring the sauce to a gentle simmer over medium heat.
- Add the carrots and onion, stirring well to coat in the sauce.
- Simmer uncovered for 5 minutes, stirring once or twice.
- The harder vegetables need a head start so they cook through evenly.
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Ready when: carrots are just starting to soften at the edges
Tip: Keep heat at a gentle simmer, not a rolling boil—high heat can cause the coconut milk to separate and look curdled.
5
Add remaining vegetables
- Add the broccoli and red bell pepper, stirring to combine.
- Return the mixture to a gentle simmer and cook for 5–6 minutes uncovered, stirring once, until the broccoli is just tender and the bell pepper is still slightly firm with a bite.
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Ready when: broccoli florets are tender but not mushy, bell pepper is softened but retains slight firmness
Tip: Don't overcook the broccoli—it will continue to soften slightly as the curry cools. It should still have a bit of resistance when you bite it.
6
Return tofu and finish
- Gently return the crisped tofu cubes to the skillet, stirring carefully to distribute them throughout the curry without breaking them apart.
- Simmer for 1–2 minutes just to warm the tofu through and let the flavors meld.
- Taste the curry and adjust seasoning: add a squeeze of fresh lime juice for brightness, or a touch more fish sauce for depth.
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Ready when: tofu is warm throughout and the sauce has thickened slightly
Tip: Stir gently when adding the tofu back—it's delicate and rough stirring will break the pieces. The lime juice brightens the rich, creamy sauce.
7
Garnish and serve
- Remove the skillet from heat.
- Stir in the torn basil leaves if using.
- Divide the curry among bowls and garnish with sliced scallions.
- Serve hot with jasmine rice or rice noodles on the side.
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Tip: Add the basil just at the end so it keeps its fresh aroma. Thai basil has a slight anise note that pairs beautifully with tofu and vegetables.

Good to know

Tips

Press tofu by wrapping it in a clean kitchen towel and placing a heavy pan or cast-iron skillet on top for 15–30 minutes. This removes excess moisture so the tofu crisps and absorbs flavor better.
Don't skip the curry paste bloom step—it's the foundation of flavor. Those 1–2 minutes of cooking the paste in oil unlock aromatic compounds that transform the dish.
Gentle heat is key. If the sauce bubbles vigorously, the coconut milk can separate and look grainy. Maintain a light, steady simmer throughout.
Serve with jasmine rice, brown rice, or rice noodles. A squeeze of fresh lime and a sprinkle of cilantro at the table lets each eater customize their bowl.

Make ahead

You can prep all vegetables and press the tofu up to 4 hours ahead. Store in separate airtight containers in the refrigerator. The curry itself tastes even better the next day as flavors deepen—make it fully and reheat gently over medium-low heat with a splash of broth to loosen it.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months (the tofu texture will soften slightly upon thawing, but the flavor remains excellent). Reheat on the stovetop over medium-low heat, stirring gently and adding a splash of broth or water if the sauce has thickened too much. Microwave is not recommended as it can cause the coconut milk to separate.

Substitutions

Thai red curry paste → Thai green curry paste or yellow curry paste. Green curry will be spicier and more herbaceous; yellow will be milder and earthier. Adjust the amount to taste, starting with 2 tablespoons.
fish sauce → soy sauce or tamari. Use the same amount. Fish sauce adds depth; soy sauce brings saltiness but less umami complexity. Omit entirely for a fully vegetarian version, though you'll lose some savory depth.
broccoli florets, fresh → green beans, snap peas, or zucchini. Cut into similar-sized pieces. Adjust cooking time: green beans need 5–6 minutes; snap peas and zucchini need only 3–4 minutes.
firm tofu, pressed → extra-firm tofu or 8 oz (225 g) mushrooms (shiitake or cremini), halved. Extra-firm tofu crisps better but requires pressing. Mushrooms add earthiness and umami; they don't need crisping.