Sticky Red Curry Tofu with Cashews (Vegan, GF)
Prep time
Cook time
Total time
Crispy spiced tofu and cashews coated in a sticky red coconut curry. A delicious and quick Thai & Indian inspired vegan, gluten-free meal!
Recipe type: Main
Cuisine: Indian, Thai
Serves: 2 people
  • 1 block tofu
  • 2 tbsp cornstarch
  • 1.5 tbsp coconut oil
  • 1.5 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp salt (optional)
  • 3 cloves garlic, minced
  • 2 tsp grated ginger
  • 2 tbsp red curry
  • 2 tbsp coconut sugar
  • ½ cup vegetable broth
  • ⅓ cup cashew pieces
  • ¼-1/2 cup light coconut milk
  • Chopped cilantro for topping
  1. Drain tofu, wrap in paper towels or towel, and press using a plate, weighed down by a heavy can. Let press for 20-30 mins.
  2. Wipe excess moisture off tofu, and slice into 1 inch cubes. Sift the cornstarch evenly over the tofu, and toss to coat.
  3. Heat coconut oil in a skillet over medium high heat, and add tofu, minced garlic, and grated ginger. Sprinkle with garam masala, turmeric, and salt if using, and stir to coat. Sauté until browned, about 5 minutes.
  4. Mix red curry, coconut sugar, and vegetable broth in a small bowl, and pour over the tofu. Stir to coat the tofu and sauté until the sauce starts to thicken and stick to the tofu, about 5 more minutes.
  5. Once curry has thickened to your desired consistency, add coconut milk. If you would like a more saucy consistency, add ½ cup. If you would like less sauce and more of the curry to stick to the tofu, add ¼ cup. Stir to combine curry and coconut milk. The sauce will reduce and thicken fairly quickly. Depending on desired consistency, cook for 2-6 more mins. (The longer you cook it, the more sticky and reduced it will be.)
  6. Top with chopped cilantro and serve over rice. Enjoy!
Recipe by Zen and Zaatar at