If you’re looking for a comforting, flavorful dish that’s easy to whip up on a busy night, you’re going to fall in love with this One Pan Tofu Curry Recipe. I absolutely love how it comes together in just one pan, cutting down on cleanup and stress—plus, it’s packed with rich, creamy coconut curry that feels fancy but is super simple to make. Stick with me, and I’ll walk you through every step to make this your new weeknight favorite!
Why You’ll Love This Recipe
- One Pan Wonder: Everything cooks together, so minimal mess and maximum flavor fusion.
- Crispy Tofu Perfection: I share my secret for getting tofu golden and crisp every single time.
- Flexible & Easy: Swap veggies, adjust spice, and make it your own without stress.
- Comfort Food That’s Healthy: Creamy coconut milk and warming curry with protein-packed tofu make it nourishing and satisfying.
Ingredients You’ll Need
The beauty of this One Pan Tofu Curry Recipe is in its simplicity—just a handful of ingredients that come together to create something truly special. Let me break down what you need and why it works so well.
- Extra-firm tofu: This holds up best in the pan and crisps nicely without falling apart.
- Cornstarch: A little coating trick that makes tofu golden and crispy—game changer.
- Canola oil: A neutral oil with a high smoke point perfect for frying tofu.
- Garlic cloves: Fresh garlic adds that wonderful aroma and depth.
- Fresh grated ginger: Adds warmth and slight zing to balance the curry.
- Full-fat coconut milk: Rich and creamy, it’s the soul of the curry sauce.
- Curry powder: The magical blend that brings all the flavors together.
- Salt: To taste, brings out all the ingredients’ best qualities.
- Frozen peas: Easy to toss right in for a pop of color and sweetness.
- Fresh cilantro: Brightens the dish at the end with fresh herbal notes.
- Cooked rice, noodles, or quinoa: Your choice for serving—pick what you love or have on hand.
Variations
One of the reasons I keep coming back to this One Pan Tofu Curry Recipe is how endlessly adaptable it is. I encourage you to make it your own by switching things up based on what you love or what’s in your fridge.
- Veggie Boost: I like to add broccoli or cauliflower florets for extra crunch and nutrition, especially when I have some leftover from the week.
- Spice Level: For a little heat, I toss in some chili flakes or a diced green chili; otherwise, keep it mild for family-friendly vibes.
- Dairy-Free Cream Options: Sometimes I swap coconut milk for cashew cream and vegetable broth to lighten things up.
- Protein Swap: If you’re not into tofu, chickpeas work surprisingly well cooked in the same sauce.
How to Make One Pan Tofu Curry Recipe
Step 1: Press and prep your tofu
Start by removing your extra-firm tofu from the packaging. If it isn’t already pressed, gently pat it dry with a clean tea towel. I learned this step the hard way when my tofu turned soggy inside the curry—no one wants that! Then rip or cut it into roughly 1-inch chunks; I prefer tearing them because it gives a nice rustic texture.
Step 2: Coat tofu with cornstarch
Place your tofu pieces into a large bowl and sprinkle with cornstarch. Gently toss or stir to make sure every piece gets a light coating—this is the secret to that irresistible crispy exterior. Trust me, it’s worth the little extra step.
Step 3: Pan-fry the tofu until golden
Heat your non-stick skillet over medium-high heat and add the canola oil. Once the oil shimmers, carefully add your tofu chunks in a single layer—don’t overcrowd the pan or they won’t crisp properly. Patience here is key: resist the urge to stir too soon. Let them cook undisturbed for 3-4 minutes until they develop a golden crust, then flip to brown the other sides. I like to do this in batches if needed to get that perfect sear.
Step 4: Aromatics and sauce go in
Once your tofu looks perfectly crisp, add minced garlic and fresh grated ginger to the pan. If things start to stick or look dry, don’t hesitate to pour in a little more oil. Sauté these fragrant aromatics for about a minute until you start smelling that warm, inviting scent. Then stir in the full-fat coconut milk, curry powder, and salt, making sure everything is combined well.
Step 5: Simmer and finish strong
Bring the mixture to a boil, then reduce the heat to simmer, uncovered, for about 10 minutes. This allows all those gorgeous flavors to meld and the sauce to thicken a bit. Toss in the frozen peas in the last few minutes of cooking—they add a nice pop of sweetness and color. Taste and add more salt if you think it needs it.
Pro Tips for Making One Pan Tofu Curry Recipe
- Tofu Pressing Matters: Even with extra-firm tofu, I like to press it gently with a towel to remove excess moisture—helps the cornstarch stick better and crisps it up perfectly.
- Patience for Crispiness: Let your tofu pieces sit in the pan without moving them for at least 3-4 minutes per side before flipping—that’s when you get that golden crust instead of sticking or crumbling.
- Fresh Aromatics First: Adding fresh garlic and ginger after the tofu crisps keeps their flavor vibrant and prevents burning, which can turn the curry bitter.
- Season as You Go: Taste your curry before serving and adjust salt gradually to avoid over-seasoning; coconut milk naturally mellows flavors as it simmers.
How to Serve One Pan Tofu Curry Recipe
Garnishes
I always top this curry with a handful of chopped fresh cilantro before serving. It adds that fresh, herbaceous note that really brightens the whole dish. Sometimes I add a squeeze of lime or a sprinkle of toasted cashews for texture contrast—both elevate the curry in simple ways you’ll love.
Side Dishes
Serving this curry over fluffy jasmine rice is classic and so satisfying. But don’t be shy—this curry also pairs beautifully with warm noodles, quinoa, or even spooned onto steamed veggies for a gluten-free, low-carb option. My family especially loves throwing it over thick rice noodles on lazy weekend dinners.
Creative Ways to Present
For a dinner party, I like to serve this curry in individual bowls, garnished with cilantro and thinly sliced red chilies for a pop of color. Placing the bowls on banana leaves or wooden boards adds a festive touch without extra fuss. Trust me, it looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Leftovers of this One Pan Tofu Curry Recipe store beautifully in an airtight container in the fridge for up to 3 days. I find that the tofu holds up well and the flavors deepen overnight—sometimes even better the next day! Make sure to cool it to room temperature before refrigerating to keep it fresh longer.
Freezing
I’ve frozen this curry a couple of times and it thaws nicely, though the tofu’s texture softens slightly. To freeze, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. It’s perfect for meal prep, just know it’s best reheated gently.
Reheating
To reheat, I prefer warming the curry in a skillet over medium heat, stirring occasionally until heated through—this helps keep the tofu from becoming mushy. If the sauce thickened too much in the fridge, adding a splash of water or coconut milk loosens it right up. Microwave works in a pinch, but watch for overcooking tofu.
FAQs
-
Can I use soft or silken tofu for this One Pan Tofu Curry Recipe?
Soft or silken tofu isn’t ideal here because it doesn’t hold together well during pan-frying and can crumble easily, resulting in a mushy texture. For best results, stick to extra-firm tofu which crisps up nicely and maintains its shape in the curry sauce.
-
What can I substitute for curry powder if I don’t have any?
If you don’t have curry powder on hand, you can create a simple mix using turmeric, cumin, coriander, and a bit of chili powder. Alternatively, garam masala or a favorite curry paste can work—just adjust the quantity according to taste since they can be more concentrated.
-
Is it possible to make this recipe oil-free?
To achieve the crispy tofu without oil is tricky, but you can try baking the tofu instead of frying it. Toss tofu pieces in cornstarch and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through. Then proceed with the recipe adding garlic, ginger, and coconut milk directly to the pan.
-
How spicy is this curry, and can I adjust it?
This curry as written is mild and creamy, making it approachable for most palates. You can easily bump up the spice by adding chili flakes, fresh chopped chilies, or a dash of cayenne pepper when you add the spices. I often tweak it depending on the season or mood.
-
Can I add other vegetables to this curry?
Absolutely! Frozen peas are just the easiest, but cooked carrots, broccoli, cauliflower, spinach, or kale are fantastic additions. I like to add whatever’s fresh or leftover to keep this curry versatile and packed with nutrients.
Final Thoughts
This One Pan Tofu Curry Recipe is one of those magic dishes that feels like a hug on a plate—rich, warm, and satisfying without any fuss. Whether you’re a weeknight warrior or just starting to experiment with tofu and curries, I promise this recipe will make you smile. Give it a try, personalize it with your twists, and enjoy the cozy vibes it brings to your table!
Print
One Pan Tofu Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
This One Pan Tofu Curry is a quick, flavorful, and comforting dish that combines crispy golden tofu with a rich coconut curry sauce. With minimal ingredients and just one skillet, it’s perfect for an easy weeknight meal served over rice, noodles, quinoa, or steamed vegetables. The curry is infused with aromatic garlic, fresh ginger, and warming curry powder, finished with a touch of sweetness from peas and garnished with fresh cilantro.
Ingredients
Tofu and Coating
- 14.5 ounce block extra-firm tofu
- 1 tablespoon cornstarch
Curry Sauce and Vegetables
- 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
For Serving
- Chopped fresh cilantro
- Cooked rice, noodles, quinoa, or steamed vegetables
Instructions
- Prepare the Tofu: Remove the tofu from its packaging and press it dry using a clean tea towel. If you have extra-firm tofu, pressing isn’t necessary. Then rip the tofu into 1-inch chunks and place them in a large bowl.
- Coat with Cornstarch: Sprinkle the cornstarch over the tofu chunks and gently stir to evenly coat each piece. This will help create a crispy crust when frying.
- Heat the Skillet and Cook Tofu: Heat a large non-stick skillet over medium-high heat and add the canola oil. Once hot, add the tofu pieces in a single layer, working in batches if needed to avoid overcrowding. Let the tofu cook undisturbed for several minutes so a golden crust forms.
- Brown the Tofu: Carefully flip the tofu pieces to brown all sides. Resist moving the tofu too soon to prevent breaking the crust. Cook until all sides are golden and crisp.
- Sauté Aromatics: Add the minced garlic and grated ginger to the pan with the tofu. If the pan seems dry, add another tablespoon of oil. Sauté for about 1 minute until fragrant.
- Add Sauce Ingredients: Stir in the full fat coconut milk, curry powder, and salt. Mix everything well and bring the mixture to a boil.
- Simmer the Curry: Reduce the heat to low and let the curry simmer uncovered for about 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Finish with Peas: Add the frozen peas and cook for an additional few minutes until they’re heated through. Taste and adjust salt to preference.
- Serve: Garnish with chopped fresh cilantro and serve the tofu curry over your choice of cooked rice, noodles, quinoa, or steamed vegetables for a complete meal.
Notes
- For a lighter curry, substitute full fat coconut milk with light coconut milk.
- To make the curry without coconut milk, use 1/2 cup cashew cream and 1 cup vegetable broth instead.
- Frozen cubes or tubes of ginger and garlic make an easy shortcut for this recipe.
- Feel free to add other vegetables such as cooked carrots, broccoli, cauliflower, spinach, or kale for added nutrition and variety.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg
