Seafood Tofu Curry

Silky seafood tofu simmered in a rich, aromatic curry sauce with warm spices and creamy coconut milk, comforting, flavorful, and deeply satisfying.

Ingredients

Main:

• 250 g Seafoodking seafood tofu (cut into cubes)

• 120 g shrimp (peeled and deveined)

• 1 small onion (sliced)

• 2 cloves garlic (minced)

• 1 tsp ginger (grated)

• 1 tbsp cooking oil

  
  

Curry Base:

• 1 tbsp curry paste (Thai red / yellow curry, adjust to preference)

• 200 ml coconut milk

• 100 ml water or seafood stock

• 1 tsp fish sauce

• 1 tsp sugar

  
  

Vegetables (optional but recommended):

• Bell peppers (sliced)

• Mushrooms

• Baby corn or snap peas

  
  

Garnish:

• Fresh cilantro (coriander leaves)

• Chili slices (optional)

• Lime wedges

  
  

Instructions

1. Prepare the tofu

   Lightly pan-fry the seafood tofu until golden on each side. Set aside.

   
   

2. Sauté aromatics

   Heat oil in a pan. Sauté onion, garlic, and ginger until fragrant and slightly softened.

   
   

3. Build the curry base

   Add curry paste and cook for 1–2 minutes to release the aroma.

   
   

4. Create the sauce

   Pour in coconut milk and water/stock. Stir well until smooth.

   
   

5. Season the curry

   Add fish sauce and sugar. Let it simmer gently.

   
   

6. Add seafood & vegetables

   Add shrimp and vegetables. Cook for 2–3 minutes until shrimp turns pink.

   
   

7. Combine tofu

   Gently add the tofu back into the curry. Simmer for another 1–2 minutes (avoid over-stirring).

   
   

8. Finish & serve

   Garnish with cilantro, chili, and a squeeze of lime. Serve hot.