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Dinner recipe · from the recipe book

Crispy Tofu Coconut Curry with Potatoes

Golden pan-crisped tofu and tender potatoes simmer in a creamy, gingery coconut curry with spinach and edamame, served over fluffy rice.

Crispy Tofu Coconut Curry with Potatoes

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozen
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 1¾ cups400 gCoconut milk, cannedshaken
  • 2½ cups600 gWater
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gCanola oil
  • 1 tbsp10 gCornstarch
  • 2 tbsp12 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1½ tbsp20 gLow-sodium soy sauce
  • 1¾ tsp packed8 gBrown sugar
  • 2 tbsp30 gLime juice
  • ½ tsp3 gSalt
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: press the tofu and cut it into cubes, cube the potatoes, dice the onion, mince the garlic, grate the ginger and chop the cilantro.
  2. Start the rice: in a small saucepan, bring the rice and 360 g of the water (about 1 1/2 cups) to a boil, cover, reduce to low and cook 15 minutes, then rest off the heat, covered, until serving.
  3. Toss the tofu with the cornstarch. Heat half of the canola oil in a large pot over medium-high heat and fry the tofu, turning, until golden and crisp on most sides, 8 to 10 minutes. Move the tofu to a plate.
  4. Add the remaining half of the canola oil to the same pot, then the onion; cook over medium heat until soft, about 5 minutes.
  5. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  6. Add the potatoes, the coconut milk, the remaining 240 g of the water, the soy sauce, the brown sugar and the salt. Bring to a simmer, cover and cook until the potatoes are tender, 15 to 18 minutes.
  7. Stir in the edamame and simmer 3 minutes, then add the spinach and stir until wilted.
  8. Return the crisp tofu to the pot, warm through 1 to 2 minutes, and stir in the lime juice.
  9. Fluff the rice and serve the curry over it, topped with the cilantro.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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