Contains gluten and soy. Check the ingredients if you cook for someone with allergies.
Golden-fried tofu and crisp vegetables in a coconut broth built on chilli, ginger and lime. Fully plant-based, deeply aromatic, and on the table faster than a delivery rider.
15 minPrep
20 minCook
35 minTotal
2Serves
Thai Coconut Tofu Curry
by · Easy
Vegetarian
Source of protein
Source of fibre
Low sugars
Low salt
Contains gluten and soy. Check the ingredients if you cook for someone with allergies.
Golden-fried tofu and crisp vegetables in a coconut broth built on chilli, ginger and lime. Fully plant-based, deeply aromatic, and on the table faster than a delivery rider.
15 minPrep
20 minCook
35 minTotal
2Serves
Nutrition
Per serving · 0.7 kg
1021kcal4258 kJ
Protein46.8 g94%
Carbohydrate90.1 g35%
Net carbs †71.2 g
Sugars15.2 g17%
Fibre18.9 g
Fat56.5 g81%
Saturates40.4 g202%
Salt †1.61 g27%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
santoku knife
saucepan
wok
wok spatula
Ingredients
Quantities scale automatically · metric units (change in profile)
400 g
Tofu
200 g
Pak choi raw
15 g
Chilli pepper red, raw
10 g
Lemongrass raw
10 ml
Maple syrup
20 g
Ginger root raw
150 g
Sweet pepper red, raw
400 g
Coconut milk
20 ml
Soya sauce
20 ml
Lime juice
150 g
Rice parboiled, raw
5 g
Thai basil (optional)
2 piece
Garlic raw≈ 10 g
Instructions
1
Cook the rice in a saucepan according to the packet. Cube the tofu, slice the red pepper and pak choi, and finely chop the chilli, ginger and garlic on a cutting board with a santoku knife.
2
Fry the tofu in a hot wok with a spoonful of the thick top of the coconut milk until golden on all sides, turning with a wok spatula. Add chilli, ginger and garlic for the last minute. Add the bruised lemongrass now so it perfumes the curry; lift it out before serving.
3
Pour in the rest of the coconut milk with the soy sauce and maple syrup, add pepper and pak choi and simmer for 5 minutes — the vegetables should keep their bite.
4
Finish with the lime juice and serve over the rice. Scatter with Thai basil if you have it.
Before you start
You'll need
cutting board
santoku knife
saucepan
wok
wok spatula
Ingredients
Quantities scale automatically · metric units (change in profile)
400 g
Tofu
200 g
Pak choi raw
15 g
Chilli pepper red, raw
10 g
Lemongrass raw
10 ml
Maple syrup
20 g
Ginger root raw
150 g
Sweet pepper red, raw
400 g
Coconut milk
20 ml
Soya sauce
20 ml
Lime juice
150 g
Rice parboiled, raw
5 g
Thai basil (optional)
2 piece
Garlic raw≈ 10 g
Instructions
1
Cook the rice in a saucepan according to the packet. Cube the tofu, slice the red pepper and pak choi, and finely chop the chilli, ginger and garlic on a cutting board with a santoku knife.
2
Fry the tofu in a hot wok with a spoonful of the thick top of the coconut milk until golden on all sides, turning with a wok spatula. Add chilli, ginger and garlic for the last minute. Add the bruised lemongrass now so it perfumes the curry; lift it out before serving.
3
Pour in the rest of the coconut milk with the soy sauce and maple syrup, add pepper and pak choi and simmer for 5 minutes — the vegetables should keep their bite.
4
Finish with the lime juice and serve over the rice. Scatter with Thai basil if you have it.
Nutrition
Per serving · 0.7 kg
1021kcal4258 kJ
Protein46.8 g94%
Carbohydrate90.1 g35%
Net carbs †71.2 g
Sugars15.2 g17%
Fibre18.9 g
Fat56.5 g81%
Saturates40.4 g202%
Salt †1.61 g27%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.