15-Min Massaman Tofu Curry
Silky tofu in a rich, mildly spiced peanut curry with potatoes and a hit of lime. One skillet, zero fuss, dinner in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 412
- Protein
- 16g
comfortsatisfyingthaiveganvegetariandairy-freetofucreamy
Ingredients
- 14 oz firm tofu, pressed and cubed
- 3 tbsp massaman curry paste
- 1 can (13.5 oz) coconut milk (full-fat canned)
- 8 oz baby potatoes, halved
- 2 tbsp creamy peanut butter
- 1 whole lime (juiced)
- ½ tbsp fish sauce (or soy sauce)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add curry paste and stir for 30 seconds until fragrant.
- 3
Pour in coconut milk and add potatoes. Simmer for 6 minutes until potatoes soften.
- 4
Stir in peanut butter and tofu. Cook for 2 minutes until tofu heats through.
- 5
Remove from heat. Squeeze lime juice and stir in fish sauce to taste.
- 6
Serve in bowls over jasmine rice or with rice on the side.
Tools you’ll need
- 12-inch skillet with lid
- chef's knife
- cutting board
- wooden spoon
- can opener
- juicer or fork
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