Yellow Curry Tofu, known in Thailand as Gaeng Kari Tao Hoo, is a delicious vegetarian Thai curry featuring crispy tofu, tender vegetables, and a rich coconut milk sauce infused with aromatic yellow curry paste. This comforting dish offers all the warm flavors of traditional Thai yellow curry while providing a satisfying plant-based alternative.

With its golden color, fragrant spices, and creamy texture, Yellow Curry Tofu is perfect for vegetarians, vegans (with a few substitutions), and anyone looking for a wholesome and flavorful meal.

What is Yellow Curry Tofu?

Yellow Curry Tofu is a Thai curry made with firm tofu simmered in a coconut-based curry sauce. The yellow curry paste typically contains turmeric, cumin, coriander, garlic, shallots, lemongrass, and dried chilies, creating a mild yet aromatic flavor profile.

The tofu absorbs the curry sauce beautifully, while vegetables such as potatoes, carrots, and onions add texture and heartiness to the dish.

Why You'll Love This Recipe

  • Rich and creamy coconut curry
  • Packed with plant-based protein
  • Mild and family-friendly spice level
  • Easy to prepare
  • Naturally satisfying and nutritious
  • Perfect for vegetarian and vegan diets

Ingredients

For the Curry

  • 400 g firm tofu, drained and cubed
  • 3 tablespoons Thai yellow curry paste (vegetarian or vegan)
  • 400 ml coconut milk
  • 1 cup vegetable stock
  • 2 medium potatoes, peeled and cubed
  • 1 medium carrot, sliced
  • 1 small onion, cut into wedges
  • 1 tablespoon vegetable oil

For Seasoning

  • 1 tablespoon light soy sauce
  • 1 tablespoon palm sugar
  • 1 teaspoon tamarind paste (optional)

Garnish

  • Fresh cilantro leaves
  • Sliced red chili
  • Lime wedges

Equipment Needed

  • Wok or large saucepan
  • Non-stick frying pan
  • Wooden spoon
  • Knife and cutting board
  • Serving bowl

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4

Step 1: Prepare the Tofu

Drain the tofu and pat it dry with paper towels.

Cut into bite-sized cubes.

Heat a frying pan over medium heat with a little oil.

Cook the tofu for 6–8 minutes, turning occasionally, until lightly golden on all sides.

Set aside.

Step 2: Cook the Curry Paste

In a large wok or saucepan, heat the vegetable oil.

Add the yellow curry paste and stir-fry for 1–2 minutes until fragrant.

Pour in half of the coconut milk and stir until the paste is fully dissolved.

Step 3: Add the Vegetables

Add:

  • Potatoes
  • Carrots
  • Onion wedges
  • Remaining coconut milk
  • Vegetable stock

Bring the mixture to a gentle simmer.

Cook for 15–20 minutes until the vegetables become tender.

Step 4: Add the Tofu

Gently add the fried tofu cubes to the curry.

Stir carefully to avoid breaking the tofu.

Simmer for 5 minutes so the tofu absorbs the flavors of the curry.

Step 5: Season the Curry

Add:

  • Soy sauce
  • Palm sugar
  • Tamarind paste (optional)

Stir gently and simmer for another 2–3 minutes.

Taste and adjust the seasoning as needed.

The curry should be creamy, mildly sweet, savory, and aromatic.

Step 6: Garnish and Serve

Transfer the curry to a serving bowl.

Garnish with:

  • Fresh cilantro leaves
  • Sliced red chili

Serve hot with jasmine rice and lime wedges.

Chef's Tips

  • Use firm or extra-firm tofu for the best texture.
  • Frying the tofu before adding it to the curry helps it hold its shape.
  • Full-fat coconut milk creates a richer curry.
  • Simmer gently to keep the vegetables intact.
  • Add bell peppers or peas for extra color.

Variations

Vegan Yellow Curry Tofu

Use vegan yellow curry paste and replace palm sugar with coconut sugar if desired.

Yellow Curry Tofu with Chickpeas

Add a can of drained chickpeas for extra protein and texture.

Spicy Yellow Curry Tofu

Add sliced Thai chilies or extra curry paste.

Mixed Vegetable Curry

Include cauliflower, green beans, zucchini, or mushrooms.

Health Benefits

This dish provides:

  • Plant-based protein from tofu
  • Healthy fats from coconut milk
  • Fiber from vegetables
  • Vitamins and minerals from carrots and potatoes
  • Antioxidants from turmeric and spices

Serving Suggestions

Yellow Curry Tofu pairs wonderfully with:

  • Steamed jasmine rice
  • Brown rice
  • Coconut rice
  • Thai cucumber salad
  • Fresh spring rolls
  • Stir-fried vegetables

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave before serving.

The flavors often deepen after a day in the refrigerator.

Final Thoughts

Yellow Curry Tofu (Gaeng Kari Tao Hoo) is a comforting Thai vegetarian curry that combines crispy tofu, tender vegetables, fragrant spices, and creamy coconut milk into one satisfying dish. Its mild flavor and rich texture make it an excellent choice for both dedicated vegetarians and anyone looking to enjoy more plant-based meals.

Serve it with fluffy jasmine rice and experience the warm, aromatic flavors of Thailand in every bite.