Get ready to transform ordinary tofu into an explosion of flavors with this Grilled Tofu with Coconut Curry Sauce recipe. I’ve perfected this dish to bring you the perfect balance of crispy grilled tofu and a creamy, aromatic curry sauce that’ll make you forget you’re eating healthy. Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe delivers restaurant-quality results right in your kitchen.
Ingredients
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and drained
- 2 tablespoons neutral oil (like grapeseed or avocado)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Coconut Curry Sauce:
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- Fresh cilantro for garnish
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place a heavy book on top.
- Slice the tofu into ½-inch thick slabs and pat dry again.
- Mix oil, soy sauce, garlic powder, and black pepper in a shallow dish. Coat the tofu slices evenly with this mixture.
- Heat your grill or grill pan to medium-high heat. While it’s heating, prepare the sauce.
- For the sauce, combine coconut milk, curry paste, minced garlic, and ginger in a saucepan over medium heat. Bring to a gentle simmer.
- Add brown sugar, soy sauce, and lime juice to the sauce. Simmer for 10-15 minutes until slightly thickened, stirring occasionally.
- Grill the tofu for 4-5 minutes per side, until nice grill marks appear and the tofu is heated through.
- Serve the grilled tofu with a generous pour of the coconut curry sauce and garnish with fresh cilantro.
Cook Time and Serving Size
Prep Time: 40 minutes (including pressing tofu)
Cook Time: 25 minutes
Total Time: 1 hour and 5 minutes
Servings: 4
Recipe Notes
- For the crispiest tofu, don’t skip the pressing step. The drier your tofu, the better it will grill.
- If you can’t find red curry paste, green curry paste works well too. Just adjust the amount based on your spice preference.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- If you don’t have a grill, a grill pan or even a regular non-stick pan will work fine. Just ensure it’s well-heated before adding the tofu.
- Leftover sauce makes an excellent dip for vegetables or drizzle for rice bowls.
- For extra texture, you can coat the tofu in cornstarch before grilling – this creates an even crispier exterior.
Grilled Tofu with Coconut Curry Sauce
Transform ordinary tofu into an explosion of flavors with this Grilled Tofu with Coconut Curry Sauce recipe. Perfect balance of crispy grilled tofu and a creamy, aromatic curry sauce.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and drained
- 2 tablespoons neutral oil like grapeseed or avocado
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 can 14 oz full-fat coconut milk
- 2 tablespoons red curry paste
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- Fresh cilantro for garnish
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture.
- Slice the tofu into ½-inch thick slabs and pat dry.
- Mix oil, soy sauce, garlic powder, and black pepper in a shallow dish. Coat the tofu.
- Heat your grill or grill pan to medium-high heat. Prepare the sauce.
- Combine coconut milk, curry paste, minced garlic, and ginger in a saucepan. Bring to a simmer.
- Add brown sugar, soy sauce, and lime juice. Simmer for 10-15 minutes.
- Grill the tofu for 4-5 minutes per side.
- Serve with coconut curry sauce and garnish with cilantro.
