Photo of Coconut curried tofu by WW

Coconut curried tofu

4 - 6
PersonalPoints™ per serving
Total Time
17 min
7 min
10 min
Spicy Thai curry paste adds both heat and tang, balancing the sweetness of the coconut and the honey in this recipe. If you’d like your food hotter, add a little more curry paste—but be careful not to let it overwhelm the dish. Feel free to swap in different vegetables to keep things interesting. Mushrooms and green beans would be a nice combination, as would carrots and bok choy. Delicious as is, you can also serve this curried tofu over steamed white rice.


Canned unsweetened light coconut milk

¾ cup(s)

Fish sauce

1 Tbsp, (nam pla)


1 Tbsp


2 tsp

Thai curry paste

¼ tsp

Peanut oil

3 tsp

Firm tofu

14 oz, drained and cut into 1/2-inch cubes

Uncooked asparagus

1 pound(s), trimmed and cut into 1 1⁄2-inch pieces

Sweet red pepper(s)

1 medium, seeded and cut into strips


¼ cup(s)

Ginger root

1 Tbsp, fresh, peeled and grated


2 Tbsp, fresh, chopped (optional)


  1. Stir together the coconut milk, fish sauce, honey, cornstarch, and curry paste in a small bowl until smooth; set aside.
  2. Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over high heat. Add the tofu and cook, stirring often, until lightly golden, about 4 minutes; transfer to a bowl.
  3. Heat the remaining 1 1⁄2 teaspoons oil in the same skillet. Add the asparagus, bell pepper, water, and ginger; cook, stirring constantly, until the liquid evaporates and the vegetables are crisp-tender, about 3 minutes. Add the tofu and coconut milk mixture. Cook, stirring constantly, until thickened, about 1 minute. Serve sprinkled with the cilantro.
  4. Serving size: 1 generous cup