Thai Coconut Curry Tofu
with Bell Pepper & Cilantro Lime Rice
- Soy
- Tree Nuts
Is there anything more comforting than Thai curry? There’s just something calming about swirling creamy coconut milk and warm curry spices with tender bell pepper and seared tofu. The flavors meld together with a hint of lime for a soothing blend of sweet and savory, and then everything’s spooned over buttery jasmine rice and sprinkled with fresh cilantro. Dinnertime stressin’ you out? No worries with curry!
Ingredients
¾ cup
Jasmine Rice
1 unit
Bell Pepper
1 unit
Lime
¼ ounce
Cilantro
1 unit
Tofu
(Contains: Soy)
1 teaspoon
Garlic Powder
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Veggie Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Wash and dry produce. • Core, deseed, and dice bell pepper into 3⁄4-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Finely chop cilantro.
• Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. Season with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
• Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.
• Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into pan with tofu and bell pepper. (TIP: Use more curry powder if you like a stronger flavor!) Cook for 1 minute. • Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrates, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then reduce heat to medium low. • Simmer until sauce has thickened and veggies are tender, 4-6 minutes. (TIP: If sauce thickens before veggies are tender, add splashes of water). Taste and season with salt and more lime juice if desired. Turn off heat.
• Fluff rice with a fork; stir in half the lime zest (all for 4 servings), half the cilantro, and a drizzle of oil. Season with salt and pepper. • Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The coconut curry sauce was widely praised for its bold, well-balanced flavor; some found it a touch sweet and suggest skipping or reducing the added sugar.
- Ease of prep: This dish comes together quickly and easily, though timing the rice and tofu simultaneously takes a little attention.
- Suggestions: Add all the curry powder for a stronger flavor, and consider stirring in fresh minced garlic and ginger for extra depth 🌶️. Many reviewers wished for more vegetables — broccoli, zucchini, carrots, or green beans all worked well as additions.
- Leftovers: The dish reheated beautifully and tasted just as good the next day for lunch.
- Tofu: Let the tofu cook undisturbed long enough to get a proper golden crust — patience here makes a big difference in texture. A few found it rubbery; pressing it thoroughly before cooking helps.
- Sauce: Some felt the sauce reduced too quickly or wasn't saucy enough over the rice; add splashes of water or a little extra coconut milk to keep it creamy and pourable.
Reviews from our home cooks
Lots of bold flavor! I added all of the lime zest to the rice and all the curry powder to the tofu for a stronger flavor. I tried pressing the tofu but I feel it wasn't necessary, it was incredibly firm. My partner is usually picky with tofu texture but he loved the firmness of this! However, my curry didn't come out the same color as the picture, not sure if it's because I used more curry powder or if I accidentally burned the spices. I would love to see more tofu dishes in the future, as well as more vegan-friendly recipes in general!
While I'd call this more "Thai Inspired" than true Thai food, it was SO GOOD. I added the entire curry powder and pepper flake packets and it was super spicy, which is exactly what I wanted! You should absolutely continue this recipe for future veggie meals!
Awesome meal. The Tofu and sauce is excellent -lightly sweet (it is not spicy unless you add chili flakes). The cilantro/lime rice was great. Would definitely re-order.
One of the best tofu recipes you have!! The flavors are so good...I thought we'd need more curry powder to give it enough flavor but no, it was FULL of curry flavor, which our family loves.
So happy I got this recipe; now I know how to make tofu taste delicious! Also, not very spicy at all. The flavors are strong, but the spice level is incredibly mild.
This was one of our favorite dishes that we've had , all the ingredients were spot on and I didn't make any changes to the recipe . The tofu was the perfect consistency as well . Loved it !
I did change a couple things, but it was excellent in the end. I added some green beans to up the amount of veggies. I went heavier on the curry powder. I threw the tofu in some soy sauce and lime juice to marinate for maybe 15 min before cooking. (I think it's odd your recipes never marinate the tofu?) But with all that, I loved it.
One of the best meals I ever had from HelloFresh. If you like an East Indian Asian fusion type of flavor, full of chili pepper, curry, and the creaminess of coconut milk, this is a hit.
I added some pistachios to this recipe and extra bell pepper I already had on hand. The sauce was divine. My son wanted to know if we could get it again because he loved it so much! The only down side was we didn't get all our cilantro. We could have used that extra pop of flavor, but we made what we did have work.
Bell pepper being the veg with the tofu, just didn't provide a change in texture or flavor. Would have liked more (additional) veg to come with this meal. it felt incomplete.
