Deaf Chef Ross

FOOD & COOKING WITH CHEF ROSS

Tofu & Coconut Curry

Preparation: 20 minutes · Cooking: 40 minutes · Serves: 2 people

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Tofu & Coconut Curry

What you need

Ingredients

Ingredients for Tofu & Coconut Curry
  • 1 cup brown basmati rice
  • 300 g firm tofu, cut into cubes
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, chopped
  • 2 teaspoons curry powder
  • 1 zucchini, sliced
  • 1 red capsicum, sliced
  • 400 ml coconut milk

Optional flavours

  • Salt & pepper, chilli, fresh herbs or lemon

Equipment

Equipment for Tofu & Coconut Curry
  • Saucepan with lid for rice
  • Large frying pan or wok with lid
  • Knife and chopping board
  • Wooden spoon
  • Measuring cup
  • Plate for cooked tofu

Let’s make it

Start rice and prepare tofu — Tofu & Coconut Curry

STEP 1

Start rice and prepare tofu

Cook brown basmati rice following the packet instructions.

Start checking at 15 minutes.

Brands vary.

Pat tofu dry and cut into cubes.

Brown the tofu — Tofu & Coconut Curry

STEP 2

Brown the tofu

Heat olive oil over medium-high heat.

Fry tofu for 5–7 minutes, turning until lightly golden.

Move to a plate.

Cook onion and spices — Tofu & Coconut Curry

STEP 3

Cook onion and spices

Cook red onion for 3 minutes.

Add garlic for 1 minute.

Add curry powder and stir for 30 seconds.

Add vegetables — Tofu & Coconut Curry

STEP 4

Add vegetables

Add zucchini and capsicum.

Cook and stir for 3–5 minutes.

Add coconut milk and tofu — Tofu & Coconut Curry

STEP 5

Add coconut milk and tofu

Pour in coconut milk.

Return tofu to the pan.

Put the lid on and cook gently for 10 minutes.

Thicken and serve — Tofu & Coconut Curry

STEP 6

Thicken and serve

Take off the lid.

Cook for another 5–10 minutes until vegetables are soft and sauce thickens.

Add optional flavourings and serve with rice.

Serving and storage

  • Refrigerate leftovers within 2 hours in shallow containers.
  • Keep curry at 5°C or colder.
  • Use curry within 3 days.
  • Cool cooked rice quickly.
  • Refrigerate cooked rice promptly.
  • Use rice within 24 hours or freeze it promptly.
  • Reheat until steaming hot throughout.
  • Vegan and vegetarian with suitable ingredients.
  • Gluten-free only with suitable tofu, curry powder and other ingredients.
  • Contains soy.
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Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.