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Overhead shot of giant tofu curry over jasmine rice, topped with cilantro, sliced red chili and black sesame seeds.
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Giant Tofu Curry with Lime and Coconut

Big, golden cubes of tofu marinated in a fresh lime leaf and coconut sauce, then simmered with soy-fried cabbage.
Prep Time15 minutes
Cook Time30 minutes
Marinating time2 hours
Total Time2 hours 45 minutes
Course: Dinner, Main Course
Cuisine: Asian
Diet: Vegan
Servings: 4
Calories: 604kcal
Author: Emily Roz

Ingredients

For the tofu marinade

  • ½ cup chopped fresh cilantro 15g
  • 1 inch fresh ginger 10g
  • 2 garlic cloves
  • 1 red chili
  • 5 dried makrut kaffir lime leaves (or you could use lemongrass, slice off top and tail, and bash to release aromas)
  • 2 limes juiced (about 2 tbsp)
  • 1 tablespoon olive oil
  • ¼ teaspoon sugar
  • Big pinch of salt
  • Freshly ground black pepper
  • 13.5 oz Canned coconut milk 400ml
  • 28 oz Two blocks of firm tofu, cut into 2-inch cubes 800g

For the cabbage

  • Vegetable oil for frying
  • 1 tenderheart cabbage or pointed or small green cabbage, sliced
  • Salt to taste
  • 1 tablespoon light soy sauce

To serve

  • 3-4 cup servings cooked Thai jasmine rice to make 4 portions of cooked Thai jasmine rice

To garnish

  • Black sesame seeds
  • Handful of fresh cilantro
  • 1 red chili thinly sliced
  • 4 lime wedges

To adjust (optional)

  • Chili flakes extra lime juice, sugar

Instructions

  • Add the cilantro, ginger, garlic, chili, lime leaves, lime juice, olive oil, sugar, salt, pepper and coconut milk to a blender. Blend until smooth. Taste and season. It should taste really flavorful and well seasoned, because it mellows once combined with the tofu, cabbage and rice.
  • Place the tofu cubes in a large airtight container. Pour the marinade over so the tofu is fully submerged. Cover and refrigerate for 2 hours, or overnight.
  • Preheat the oven to 410°F (210°C) and line a sheet pan with parchment paper.
  • Lift the tofu out of the marinade, shake off the excess and arrange it on the sheet pan. Bake for 20 minutes, until slightly golden. Save the leftover marinade.
  • Meanwhile, heat a drizzle of vegetable oil in a large, deep skillet over medium heat. Add the cabbage, season with salt and light soy sauce, and fry for about 10 minutes until softened.
  • Transfer the baked tofu to the cabbage skillet and pour the reserved marinade over the top. Simmer for 5 to 10 minutes until heated through. Taste and adjust with salt, black pepper, sugar, chili flakes or lime juice.
  • Divide the jasmine rice between four bowls. Top with the tofu and cabbage, pour over the curry sauce, and garnish with sesame seeds, cilantro, sliced red chili and a lime wedge.

Notes

  • Make ahead: Marinate the tofu overnight, then bake and simmer the next day.
  • Storage: Keeps in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water. Not recommended for freezing.
  • Lime leaves: Fresh or frozen work (remove the center rib). If you can't find any, use the zest of a lime or lemongrass.
  • Gluten-free: Use tamari instead of light soy sauce.
  • Light soy sauce is regular soy sauce, not reduced-sodium "lite".

Nutrition

Calories: 604kcal | Carbohydrates: 52g | Protein: 24g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 279mg | Potassium: 452mg | Fiber: 6g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 51mg | Calcium: 301mg | Iron: 5mg