Thai Massaman Vegetable Curry Tofu Recipe

This Massaman curry tofu dish is my go-to comfort meal because it combines my love for creamy coconut-based curries with a vibrant mix of veggies that keep it fresh and exciting. The rich flavors of the curry paste mingled with the crunch of roasted peanuts create a perfect balance, making it an indulgent yet wholesome treat that feels like a warm hug from the inside out.

I very much enjoy creating recipes that balance flavor and nutrition. My Thai Massaman Vegetable Curry Tofu strikes such a balance.

It is packed with firm tofu, creamy coconut milk, and a rainbow of vibrant vegetables—carrots and red bell peppers among them. The dish seems rich and hearty (in a good way!).

It is a protein- and vitamin-rich plant-based powerhouse. The only way I know to go is with Massaman curry paste, vegetable broth, and soy sauce, which yield the savory depth I didn’t know this dish could achieve until recent months.

Finish the dish with a good squeeze of lime and some ribboned basil, and serve over jasmine rice.

Ingredients

Tofu:
Tofu is a fantastic source of plant protein, and it has all the amino acids that your body needs to build the kinds of proteins that keep you healthy.

Not only that, it’s a really normal-textured food.

When you bite into it, it doesn’t feel weird and it doesn’t taste weird.

It’s a substance that pretty much says, on all counts, “Eat me! I’m nutritious and delicious!” And in this curry, it plays a big part.

Coconut Milk:
Provides the creamy richness and balances the spices with its natural sweetness and healthy fats.

Massaman Curry Paste:
The dish is infused with real Thai flavors, and it is a blend of sweet, spicy, and earthy notes.

Potatoes:
Potatoes are a robust source of carbohydrates, and they help to thicken the curry while soaking up the delicious, dense flavors.

Red Bell Pepper:
Rich in vitamin C and antioxidants, this vegetable contributes sweetness and a vibrant burst of color.

Unsalted Roasted Peanuts:
Contribute a crispy texture and a toasty flavor, as well as being a part of a source of good-for-you fats and protein.

Ingredient Quantities

• 1 block of firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons Massaman curry paste
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 medium potatoes, peeled and cubed
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup unsalted roasted peanuts
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Salt and pepper to taste
• Cooked jasmine rice, for serving

Instructions

1. In a big pan over medium-high heat, add 1 tablespoon of vegetable oil. When the oil is hot, add the cubed tofu. Cook the tofu, turning it occasionally until it is golden on all sides, about 6-8 minutes. Remove the tofu from the pan and set it aside.

2. In the same skillet, add the leftover tablespoon of vegetable oil. Toss in the onion slices and continue to cook, stirring occasionally, until the onions are soft and translucent, about 3 minutes.

3. Add the minced garlic and cook for an additional 30 seconds until aromatic.

4. Combine the Massaman curry paste and cook for 1-2 minutes to release its flavors.

5. Add the coconut milk and vegetable broth, and stir to combine with the curry paste.

6. Include the soy sauce and brown sugar, and mix until the sugar has dissolved.

7. Put in the cubed potatoes and sliced carrots. Slowly mix the combination and bring it to a gentle simmer. Allow it to cook for about 10 minutes.

8. Place the cooked tofu, zucchini, and red bell pepper into the pan. Simmer until all vegetables are tender and water is almost evaporated, about 10-15 minutes.

9. Mix in the roasted peanuts and lime juice. Add salt and pepper to taste.

10. Present the curry on a bed of fluffy jasmine rice, unearthed from the rice cooker and set to keep warm. The curry itself is going to be more than enough, but you might want to gild the lily (or curry leaf) by using local organic ingredients. If you do that, you might just claim this as your own.

Equipment Needed

1. Large skillet or pan
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Rice cooker

FAQ

• What is the best tofu to use for this recipe?It is recommended to use firm tofu, as it holds its shape well during cooking and complements the curry’s texture.
• Can I use light coconut milk?Certainly, yes, you may use light coconut milk. Just know that the end result will be less creamy than if you had used regular coconut milk. Then again, if you keep the seasoning in balance, it should be nearly impossible to tell the difference.
• How can I make this curry spicier?Insert fresh chilies or intensify the Massaman curry paste according to your preferred level of heat.
• Is it possible to use different vegetables?Certainly! You can replace the veggies as you like with ones such as sweet potatoes, baby corn, or green beans—whatever you have on hand.

• Can I make this curry in advance?It can be made in advance and kept for 3 days in the refrigerator. Reheat gently on the stove, adding broth if it gets too thick.
• What other protein sources can I use instead of tofu?Chickpeas or tempeh can be great alternatives for a different texture and protein profile.
• How do I store leftovers?Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. They should be reheated thoroughly before being served again.

Substitutions and Variations

Tofu (firm) can be replaced with tempeh or chickpeas for a completely different source of protein.
Massaman curry paste: For a different flavor profile, use red curry paste or make a version from spices such as cinnamon, cardamom, and nutmeg.
Coconut milk: Substitute almond milk, with a hint of coconut extract, for a lighter option.
Sweet potatoes can provide a texture and flavor that is different from that of regular potatoes, including a much sweeter taste.
Peanuts that have been roasted: Cashews or almonds may be utilized as a substitute for nuts.

Pro Tips

1. Press the Tofu Thoroughly Ensure that you press the tofu for at least 20-30 minutes to remove excess moisture. This helps it become more firm and absorb the flavors of the curry better.

2. Enhance the Tofu’s Flavor Before frying the tofu, marinate it briefly in a mixture of soy sauce and a dash of sesame oil for extra flavor depth.

3. Bloom the Curry Paste When cooking the curry paste, make sure the oil is hot enough to sizzle it upon contact, releasing its full aroma and flavor. This step is crucial for getting the most out of the paste.

4. Adjust the Consistency If the curry is too thick, add a bit more vegetable broth to achieve your desired consistency. Conversely, if it’s too thin, let it simmer uncovered to reduce the liquid slightly.

5. Use Fresh Lime Juice Freshly squeezed lime juice enhances the curry with a bright, tangy flavor that balances the richness of the coconut milk. Consider adding the lime juice just before serving for maximum freshness.