Spicy Coconut Lime Curry with Crispy Marinated Tofu Recipe
A vibrant and flavorful Spicy Coconut Lime Curry featuring crispy marinated tofu baked to golden perfection, paired with a creamy, aromatic curry sauce loaded with fresh vegetables and chickpeas. This wholesome dish combines a spicy kick from jalapeños, refreshing lime notes, and rich coconut milk, served over fragrant basmati rice for a satisfying, plant-based meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Fusion (with influences from Southeast Asian and Indian flavors)
- Diet: Vegetarian
Ingredients
For the Crispy Marinated Tofu
- 1 14 oz block extra firm tofu (drained)
- 3 tbsp oil
- 2 tbsp lime juice
- 1 tbsp miso
- Cornstarch as needed
For the Curry Sauce and Vegetables
- 1 13.5 oz can full fat unsweetened coconut milk
- 3 jalapeños (stems removed, seeds removed for less spicy)
- 1 small bunch cilantro
- 2 garlic cloves
- 2 tsp sugar
- 3 tbsp oil
- 2 shallots (thinly sliced)
- 2 large zucchinis (sliced)
- 1 1/2 tsp cumin
- 1 tsp coriander
- 1 1/2 cups green beans (sliced)
- 1 15 oz can chickpeas (drained and rinsed)
- 1 tsp salt (plus more to taste)
- Juice from 1 lime
- Cooked basmati rice for serving
Instructions
- Prepare the tofu: Slice the tofu into 1/2 inch slabs crosswise. Place the pieces on a clean kitchen towel or several sheets of paper towel and gently press and flip to remove excess moisture.
- Marinate the tofu: Whisk together 3 tbsp oil, 2 tbsp lime juice, and 1 tbsp miso. Pour the marinade into a resealable container. Place the dried tofu slices into the container ensuring they are fully covered by the marinade. Let sit at room temperature for at least 30 minutes or refrigerate up to overnight.
- Preheat oven and prepare tofu for baking: Preheat the oven to 425º F (220º C) and line a rimmed baking sheet with parchment paper. Apply a thin coating of cornstarch to the marinated tofu pieces and arrange them in a single layer on the baking sheet.
- Bake the tofu: Bake for 15-20 minutes, then flip each piece carefully and bake for an additional 15 minutes or until tofu is golden brown and crispy.
- Make the curry sauce: Combine coconut milk, jalapeños, cilantro, garlic cloves, and sugar in a high-speed blender. Blend until smooth and set aside.
- Cook vegetables: Heat 3 tbsp oil in a large skillet over medium heat. When shimmering, add the sliced shallots and zucchini. Sauté for 6-8 minutes until just beginning to soften.
- Add spices and curry components: Stir in cumin and coriander, cooking for another 2-3 minutes. Then add the blended curry sauce, green beans, chickpeas, and 1 tsp salt.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens and vegetables are tender, about 5-10 minutes.
- Finish and serve: Squeeze in the juice of one lime, adjust salt to taste, and serve the curry immediately with cooked basmati rice and the crispy tofu. Add an extra squeeze of lime juice if desired.
Notes
- Pressing tofu well before marinating helps achieve a crispier texture.
- Removing seeds from jalapeños reduces heat but keeps flavor.
- Marinating tofu overnight intensifies the flavor but 30 minutes is sufficient if short on time.
- Cornstarch ensures a crispy crust on the tofu during baking.
- Use full fat coconut milk for a richer, creamier curry.
- Adjust spice level by varying the number of jalapeños or leaving in seeds.
- This dish pairs perfectly with basmati rice or any long grain rice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
