Grilled Tofu Coconut Curry

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(3)

A Note from Feedfeed

Cozy up to this Grilled Tofu on Tangy Tomato Coconut Curry. Tender grilled tofu meets a creamy, tangy tomato and coconut sauce for a delightful balance of flavors. This dish is perfect for warming your heart and satisfying your cravings on chilly autumn evenings. 

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!  Find more yummy vegan dinner recieps on our Vegan Dinner Feed 

Jump to Section
  • Recipe Card

Recipe Card

ingredients

Grilled tofu

  • 1 block extra firm tofu, sliced (about 1cm deep)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chilli garlic sauce

ingredients

Curry

  • 250 grams cherry tomatoes, sliced in half
  • 3 cm ginger nub, peeled and minced
  • 2 garlic cloves, minced
  • 1 tablespoon chilli flakes
  • 3-4 tablespoons coconut cream
  • Juice of 1/2 lime
  • Bunch fresh cilantro, chopped
  • Salt
  • Pepper
  • 1 tablespoon oil
  • 2 tablespoons water
  • Cooked rice
  • Fresh cilantro

Method

  • Step 1

    Prepare the tofu, mix soy sauce, rice vinegar and chilli garlic sauce in a large deep dish, add sliced tofu and let it marinate for at least 15min.

  • Step 2

    Heat a large deep sided pan into medium - high, once hot add oil and tofu slices, cook until both sides are brown. Remove from pan.

  • Step 3

    Clean the plan if needed too and back to the heat, this time to medium heat. Add 1 tbsp oil, once hot add chilli flakes, tomatoes, cook for 2 minutes, add ginger and garlic, stir to combine, add salt, combine and cover for 5 minutes.

  • Step 4

    Once tomatoes are soft and broken down, add coconut cream, stir cook for 1 minute, add lime juice and cilantro, add water to thin if needed. Taste and adjust flavours.

  • Step 5

    Place the tofu back on the pan, crack fresh pepper on top and more lime juice for extra tanginess, serve with rice and enjoy 🫶🏾