One Pan Tofu Curry – Nora Cooks

Get dinner on the table in a hurry with this one pan tofu curry recipe. crisp Pan-fried tofu is tucked into a creamy yellow curry sauce, then served over rice. An easy 30 minute recipe!

Stir yellow tofu curry in a gray pan with a white spatula.

While stir fries and pad thai are two of my favorite quick and easy vegetarian meals, this vegan tofu curry is quickly moving up the list. My one pan tofu curry recipe comes together in no time and requires no complicated ingredients. Just pan-fried tofu and frozen peas in a creamy coconut curry sauce!

The crispy chunks of tofu in this easy vegetarian curry are nice and meaty, not to mention very filling. They are dressed with a delicious curry-spiced coconut sauce and frozen peas – a simple and convenient vegetable that you can easily substitute or combine with your other favorite vegetables.

Best of all, the whole meal comes together in one pan on the stove and is ready in 30 minutes! Enjoy with rice and vegan naan on the side and dig into this easy and filling dinner.

Tofu curry and white rice in a white bowl.

Required components (including substitutions)

tofu – I recommend using extra firm tofu. It contains very little water, which means you don’t need to press it beforehand. Tofu is shredded and pan-fried until crisp and golden, but you can also air fry the tofu instead to save a little more time.
Cornstarch – It is sprinkled on top of the tofu so that the chunks become crispy and golden in the pan.
canola oil – Tofu, garlic and ginger for frying. You can use any neutral vegetable oil you already have at home.
garlic – Freshly minced garlic cloves are best and give the curry a delicious baseline of flavor.
ginger – Try to use fresh ginger if you can. If not, use ginger paste or just 1/2 teaspoon of ginger.
Coconut milk – Canned full fat coconut milk is the best option as it makes the curry sauce deliciously creamy, thick and delicious. You can substitute any other plant milk like soy, oat or almond milk but the results won’t be as rich. Or use a little cashew cream + vegetable stock instead.
curry masala – It gives the curry its warmth and vibrant flavor, as well as its yellow color. Use your favorite brand, mild or spicy.
salt
the pea – Frozen peas are great here. Go to the Variations section for ideas on other vegetables you can add to this vegetarian curry.
cilantro – For garnish. If you don’t like cilantro, feel free to leave it out or use fresh parsley instead.
the rice – My favorite way to serve tofu curry is in a bowl with basmati rice!

Ingredients for tofu curry in separate white bowls.

How to Make Tofu Curry

Find the complete printable recipe with measurements below on the recipe card.

There is no need to press the tofu extra hard for this recipe. It already has very little water, which means the pieces will crisp up beautifully! If you are using a different type of tofu, such as medium-firm tofu, the water must be pressed out and drained first.

To start, tear bricks of tofu into 1-inch chunks. Toss them in a bowl with the cornstarch until well coated.

In a white bowl, tofu is cut into small pieces

Heat the oil in a large skillet over medium-high heat, then add the tofu chunks. Pan-fry in a single layer until they turn brown on all sides.

Tip: Don’t move the chunks around when they first land in the pan! They will be much easier to flip if a crust forms around the edges. And please use a quality non-stick pan.

Reduce heat and add garlic and ginger to the pan. Fry until fragrant, then add coconut milk, curry powder and salt.

Stir it all together and bring it to a boil, then reduce the heat to a gentle simmer. Leave the curry to cook until it thickens a bit.

Add the frozen peas and cook until they are thawed and heated through. Scoop the curry into bowls with rice, garnish with coriander leaves and enjoy!

Fry the tofu pieces in an oiled frying pan.

Tips and variations

Pan-fried in batches – The best way to help the tofu chunks crisp up and turn golden brown is to pan-fry them in one layer. Stacking them on top of each other will make them steamy instead of crispy. Work in batches if your pan isn’t big enough.
Instead of tofu – Other types of plant-based proteins, such as tempeh, soy curls and edamame, can be used as substitutes for tofu.
Add more vegetables – I kept the tofu curry simple with just frozen peas. However, you can easily add whatever vegetables you like! Use cauliflower, sweet potatoes, bell peppers, broccoli florets, or any other vegetable you have in your fridge or freezer.

Close tofu curry and white rice in a white bowl.

Serving advice

Scoop curry into bowls with basmati rice, quinoa, noodles or your favorite grain. Scoop each bite with vegan naan bread or roti and enjoy!

Storage and storage

Leftover curry keeps in the fridge for up to 3 days. Store individual servings in airtight containers and enjoy for healthy lunches, quick dinners and meal prep!

It freezes well, too. Once leftovers have cooled to room temperature, pack them in an airtight container and freeze for up to 3 months.

Close a bowl of tofu curry with green peas and cilantro.

Want more vegan curry recipes?

Remove the tofu from the packaging and press dry with a clean tea towel. If you have extra firm tofu, don’t press it.
Cut the tofu into 1-inch pieces and place in a large bowl. Sprinkle over the cornstarch and gently toss to coat the crumbs.
Heat a large non-stick skillet and add oil. Once hot, add the tofu in a single layer if possible (do this in batches if your pan is too small).
Let the tofu brown on all sides. When you first put the tofu in the pan, try not to move it for a few minutes. Once a crust forms, it will be easy to flip without tearing.
When the tofu is golden and crisp, add the garlic and ginger to the pan. When the pan is dry, add another tablespoon of oil. Fry for about 1 minute, then stir in the coconut milk, curry powder and salt.
Stir everything together and bring to a boil. Reduce the heat and let the mixture simmer uncovered for about 10 minutes.
Add the peas and cook for a few more minutes, then taste. Add more salt if desired.
Serve with chopped fresh cilantro, over rice, noodles or even steamed vegetables.

To lighten it a bit, use light coconut milk. To make the curry without coconut, use a little cashew cream (perhaps 1/2 cup) and 1 cup vegetable broth in place of the coconut milk.
I like to use a few frozen cubes of ginger and garlic for an even easier recipe. Garlic and ginger tubes also work for easy shortcuts.
Feel free to add other veggies if you want, peas are really easy to throw in straight from the freezer and they taste great! Cooked carrots, broccoli, cauliflower, spinach or kale will all work.

Course: Main proceedings

Recipe: Indian-inspired

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