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Amazing 1 Tofu and Sweet Potato Thai Curry

Tofu and Sweet Potato Thai Curry

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Enjoy this rich and comforting Thai curry featuring creamy coconut milk, hearty tofu, and sweet potatoes. It is a wonderful dish to share.

Ingredients

Scale
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons red curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1/2 cup chopped red bell pepper
  • 1 cup fresh spinach
  • Juice of 1/2 lime
  • Fresh cilantro, for garnish

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add tofu cubes and cook until lightly golden on all sides. Remove tofu and set aside.
  3. Add onion to the pot and cook until softened, about 5 minutes.
  4. Stir in garlic and ginger; cook for 1 minute until fragrant.
  5. Add the red curry paste and cook, stirring constantly, for 1 minute to bloom the spices.
  6. Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste.
  7. Add the diced sweet potato, soy sauce, and brown sugar. Bring the mixture to a simmer.
  8. Reduce heat to low, cover, and cook for 15-20 minutes, or until the sweet potato is tender.
  9. Stir the cooked tofu, red bell pepper, and spinach into the curry. Cook until the spinach wilts, about 2 minutes.
  10. Remove from heat. Stir in the lime juice.
  11. Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro.

Notes

  • Pressing the tofu removes excess water, allowing it to absorb more flavor and crisp up nicely.
  • If you prefer a thinner curry, add a little more vegetable broth.
  • Sasha suggests adding a pinch of cayenne pepper for extra heat.
  • Anya recommends swirling in a tablespoon of peanut butter for added richness.

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