Thai Coconut Curry Tofu

We love this dish.  The sauce is magic! Use whichever vegetables you prefer.  Thai red curry paste can differ greatly in its heat so taste before adding more. And if you are lucky enough to have a banana tree, try using a young leaf as a plate like they do in Asia – definitely biodegradable 🙂


  • 3 zucchinis sliced
  • 1-2 yellow onions, thickly chopped
  • Optional: other vegetables as desired
  • 1 (16 – 18 oz) package of firm or extra firm tofu, cubed
  • 1 can coconut milk
  • 1 T. lemongrass (you can find this in a tube in the produce section)
  • 1/8 t. Thai red curry paste (or more to taste)
  • 1 T. fish sauce
  • 1 T. sugar
  • 1/4 t. salt
  • For serving:
    • basil (or Thai basil) chiffonade
    • lime wedges
    • rice noodles or brown rice, cooked


  1. Drain tofu and pat dry.
  2. Sear tofu in a teaspoon of oil, browning slightly. Remove from pan.
  3. Cook onion in pan for 3 min. Add zucchini (and other vegetables as desired). Cook until starting to soften. Add coconut milk, curry paste, fish sauce, sugar and salt. Cook.
  4. Add tofu to sauce and warm through. Serve over rice or noodles with garnish of lime and basil chiffonade.