Thai Style Pineapple Tofu Curry

4.78 from 9 votes

Thai pineapple tofu curry made with creamy coconut milk and bold Thai spices, offering a delicious and satisfying plant-based meal.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Asian, World wide

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 321kcal

Place a saucepan on medium heat. Add oil and sauté garlic, ginger, and onions. Sauté until the onions soften and the garlic turns lightly golden and fragrant.
3 garlic cloves, ½- inch ginger, 1 tablespoon olive oil, 1 onion
Add bell peppers, saute for a couple of minutes, add pineapple cubes and Thai curry powder and stir for 20–30 seconds.
1 ½ cup pineapple cubes, 1 large bell pepper, 1 tablespoon Thai curry powder
Add tofu cubes and salt, Mix well.
16 oz extra firm tofu, salt to taste
Pour in coconut milk and Thai curry spice mix, rice vinegar, lemon juice, stir gently, and cover the pan. Let it simmer for 5–8 minutes, until vegetables are tender. Once it's boiling, switch off the stove.
13 oz canned coconut milk, 1 tablespoon rice vinegar, 1 tablespoon lemon juice
Garnish with fresh cilantro and serve hot.
1 teaspoon cilantro

Use firm or extra-firm tofu
Taste the pineapple before adding. Pineapple sweetness varies a lot. If it’s very sweet, balance it with lemon juice or rice vinegar.
Use full-fat coconut milk for the best texture. It gives the curry a rich, restaurant-style creaminess.
Cut vegetables evenly. This ensures everything cooks at the same pace.
Rest the curry for 5 minutes before serving. The flavors settle and taste even better.