Thai-Inspired Tofu Curry

Warm, aromatic and comforting curry on a cold night can’t be beat. Whether made with tofu, meat or a meat substitute, the method of preparation is the same.

  • Prep time: 15 minutes
  • Standing time: 20 minutes for tofu
  • Cooking time: 20 minutes            
  • Makes: 3 to 4 servings


350 g pkg extra-firm tofu
400 mL can full fat coconut milk
⅓ cup (75 mL) peanut butter
2 tbsp (30 mL) fish sauce
1 tsp (5 mL) granulated sugar
1 tbsp (15 mL) peanut or vegetable oil
3 tbsp (45 mL) green or red curry paste
1 medium sweet potato, peeled and cut into bite-sized pieces
1 Asian eggplant, cut into 1-inch (2.5-cm) bite-sized pieces
1 cup (250 mL) sugar snap peas, trimmed
1 red pepper, thinly sliced
1 small hot red Thai chili pepper, thinly sliced (optional)
⅓ cup (75 mL) coarsely chopped cilantro
1 tbsp (15 mL) lime juice


Coarsely chopped peanuts


Drain liquid from tofu and wrap in several layers of paper towel. Place between two plates. On top plate, place something heavy, to squeeze out liquid from tofu, for 20 minutes. Cut tofu into cubes, about
1 inch (2.5 cm) in size. Season with salt and pepper.

In a large measuring cup, whisk coconut milk with ⅓ cup (75 mL) water, peanut butter, fish sauce and sugar until fairly smooth. In a large non-stick frying pan, heat oil over medium-high heat. Add tofu, stirring occasionally to brown on all sides, about 5 minutes. Stir in curry paste, cooking for 20 seconds (it may spatter). Add coconut milk mixture to pan and bring to a boil.

Add sweet potato and eggplant to pan. Bring to a simmer, cover and reduce heat, stirring occasionally until vegetables are tender, about 10 minutes. Stir in sugar snap peas, red pepper and chili pepper if using; cook 3 minutes. Stir in cilantro and lime juice. Serve over rice or noodles, and sprinkle with chopped peanuts.


Per serving: 470 calories, 34 g fat (15 g saturated fat, 0 g trans fat), 0 mg cholesterol, 1420 mg sodium, 26 g carbohydrate, 6 g fibre, 12 g sugars, 17 g protein