Massaman Tofu Curry Bowl
Silky tofu simmered in fragrant massaman curry paste with potatoes and peanuts—ready in under 20 minutes. Served over rice with a squeeze of lime and fresh herbs.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 1 14-oz block block firm tofu, pressed and cubed
- 3 tbsp massaman curry paste
- 1 13.5-oz can coconut milk, full-fat
- 1 lb baby potatoes, halved
- ⅓ cup roasted unsalted peanuts
- 1 tbsp fish sauce (or soy sauce)
- 1 whole lime (juiced)
- ¼ cup fresh cilantro and Thai basil (or mint), chopped
Instructions
- 1
Heat oil in a large skillet over medium-high. Add massaman paste and stir for 60 seconds until fragrant.
- 2
Pour in coconut milk and stir to dissolve paste. Add halved potatoes and bring to a simmer.
- 3
Simmer potatoes for 8 minutes until just tender, stirring occasionally.
- 4
Add tofu cubes and peanuts. Stir gently and simmer for 4 minutes until tofu is heated through.
- 5
Stir in fish sauce and taste; adjust with salt or lime juice as needed.
- 6
Serve over rice. Squeeze fresh lime over top and garnish with cilantro and Thai basil.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or rubber spatula
- cutting board
- knife
- measuring spoons
- serving bowls
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