Yellow Tofu Curry Bowl, a Thai-inspired yellow curry using crispy tofu, potatoes, and fresh vegetables in a super flavorful coconut milk broth. An easy curry rice bowl that packs a flavor punch!
Love yellow curry but not sure how to make it at home? This simple yellow curry with crispy tofu and rice bowl is inspired by traditional Thai yellow curries and is a great meal to prep once and eat all week long.
👉 Ready to learn how to make yellow curry with crispy tofu? Let’s do it!
🌶 Ingredients
- Tofu: extra-firm tofu is best for getting a crispy tofu that holds its texture inside curry
- Rice: white long grain rice is most traditional, but any type of rice will work (brown, black, etc.)
- Yellow curry paste: found in most grocery stores, yellow curry paste is the flavor based of curries
- Coconut milk: the foundation of curry, full fat coconut milk is best
- Vegetables: we’re using onion, bell pepper, broccoli, and potatoes in this dish
- Seasonings: salt, brown sugar, chilis (flakes or whole Thai chilis), lime juice, and cilantro
- Garnishes: limes, cilantro, and chilis
- Recommended tools: small pot for rice, pan for cooking tofu, large pot or Dutch oven for curry
🇹🇭 Cultural authenticity note: This recipe is inspired by traditional Thai yellow curry dishes with potatoes. It is heavily adapted from a recipe I learned when I took a cooking class in Chang Mai, Thailand many years ago and uses ingredients most commonly found in American kitchens. For a more traditional take, try this Thai Yellow Curry from Hot Thai Kitchen.
🥣 How to make (step-by-step photos)
1️⃣ Step One: Make rice
The first step to make this yellow curry bowl is to get the rice cooking!
Use these steps to cook on the stovetop:
- Add the rice and double the amount of water to a pot.
- Bring to a boil.
- Reduce heat to a simmer and cover with a lid until rice is soft and has absorbed the water, about 20 minutes.
While rice is cooking, start making the crispy tofu and the yellow curry.
2️⃣ Step Two: Make the crispy tofu
Next, it’s time to make the crispy tofu!
To do this, heat a pan over medium-high heat and add half of oil to coat the pan.
Once hot, add tofu cubes and allow to cook undisturbed about 5-7 minutes, or until the tofu is browned.
Then use a spatula to flip the tofu and continue cooking until all sides of the tofus cubes are browned and crispy, about 20 minutes.
👉 Pro tip: While this step is technically optional and you can skip it and add the tofu directly to the curry, I’m not a huge fan of soft and mushy tofu after it’s cooked in curry so I like to cook the tofu until it’s crispy before adding it to the curry.
3️⃣ Step Three: Make yellow curry
While the rice and tofu are cooking, get the yellow curry started.
To do this, heat a large pot or dutch oven of medium-high heat and add the remaining vegetable oil. Add the bell pepper, onion, broccoli, and potato to the bowl and cook until the bell peppers and onion begin to brown, about 5 minutes.
Then add the yellow curry paste and mix well to coat the vegetables, cooking another 2-3 minutes until the paste releases its flavors.
Then pour in the coconut milk and season with brown sugar, salt, and red chili pepper flakes. Bring to a boil, then cover and cook about 20 minutes, or until the potatoes are soft and cooked through.
Then add tofu, cilantro, and lime juice and cook 5 minutes more. Taste to ensure desired seasonings, then remove from heat.
4️⃣ Step Four: Build the curry bowl
Now that the rice is done and the yellow tofu curry is complete, it’s time to build the bowls!
To do this, add cooked rice to a bowl and then cover with yellow tofu curry. Garnish with fresh cilantro, lime slices, and additional red pepper flakes. Then enjoy!
🧊 How to store and reheat
- Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Freezer storage: Freeze in freezer-friendly containers separately and remove to the refrigerator 24 hours before serving to thaw.
- Reheat instructions: Reheat in a pot on the stovetop until heated, or in the microwave on high for 1-2 minutes.
👉 More easy bowl recipes
Want more simple plant-based bowl recipes? Try Sheet Pan Tofu Fajita Bowls, Crispy Tofu and Broccoli Rice Bowl, or Harissa Lentil and Farro Bowl.
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Yellow Tofu Curry Bowl
Ingredients
- 1 ½ cups dry rice, white or brown
- 1 tablespoon peanut oil, or other vegetable oil, divided
- 1 16-ounce black extra firm tofu, drained and cut into cubes
- 1 large bell pepper, sliced
- 1 small yellow onion, sliced
- 1 large russet potato, cut into cubes
- 2 cups broccoli florets
- ½ cup yellow curry paste, see notes
- 2 13.5-ounce cans full fat coconut milk
- 1 teaspoon salt
- ½ teaspoon red chili pepper flakes, or whole Thai chilis
- 1 tablespoon brown sugar
- ½ cup fresh cilantro
- 3 tablespoons lime juice, from about 2 limes
Instructions
- Make rice: Make rice according to package instructions. To make it on the stovetop, add the rice and double the amount of water (1 1/2 cups rice and 3 cups water, as written is written) to a pot and bring to a boil, then reduce heat to a simmer and cover with a lid until rice is soft and has absorbed the water, about 20 minutes.1 ½ cups dry rice
- Make crispy tofu: Heat a pan over medium-high heat and add half of oil to coat the pan. Once hot, add tofu cubes and allow to cook undisturbed about 5-7 minutes, or until the tofu is browned. Then use a spatula to flip the tofu and continue cooking until all sides of the tofus cubes are browned and crispy, about 20 minutes.1 tablespoon peanut oil, 1 16-ounce black extra firm tofu
- Make curry: Heat a large pot or dutch oven of medium-high heat and add the remaining vegetable oil. Add the bell pepper, onion, broccoli, and potato to the bowl and cook until the bell peppers and onion begin to brown, about 5 minutes. Then add the yellow curry paste and mix well to coat the vegetables, cooking another 2-3 minutes until the paste releases its flavors. Then pour in the coconut milk and season with brown sugar, salt, and red chili pepper flakes (or full chilis, if using). Bring to a boil, then cover and cook about 20 minutes, or until the potatoes are soft and cooked through. Then add tofu, cilantro, and lime juice and cook 5 minutes more. Taste to ensure desired seasonings, then remove from heat.1 tablespoon peanut oil, 1 large bell pepper, 1 small yellow onion, 1 large russet potato, 2 cups broccoli florets, ½ cup yellow curry paste, 2 13.5-ounce cans full fat coconut milk, 1 teaspoon salt, ½ teaspoon red chili pepper flakes, 1 tablespoon brown sugar, ½ cup fresh cilantro, 3 tablespoons lime juice
- Build curry bowl: To build the curry bowl, add cooked rice to a bowl and then cover with yellow tofu curry. Garnish with fresh cilantro, lime slices, and additional red pepper flakes, if desired.
Equipment
- 1 small pot to cook rice
- 1 medium pan to cook tofu
- 1 pot or Dutch oven to cook curry
Recipe Notes
- Ingredient notes: Yellow curry paste can be found in most grocery stores, but I’ve tried and liked this brand you can find on Amazon.
- Prep ahead instructions: This recipe is great to prep ahead. Simply make rice and yellow curry and store separately for 4-5 days until ready to serve. To reheat, simply add a small amount of water to the rice to rehydrate and reheat on the stove or in the microwave.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Freeze in freezer-friendly containers separately and remove to the refrigerator 24 hours before serving to thaw.
- Nutrition notes: Nutrition information is an estimate and includes all listed ingredients. This recipe uses only plant-based ingredients, which makes it suitable for vegan diets. This recipe is gluten free.
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