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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.

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 Prepare the tofu Lightly pan-fry the seafood tofu until golden on each side. Set aside. Sauté aromatics Heat oil in a pan. Sauté onion, garlic, and ginger until fragrant and slightly softened. Build the curry base Add curry paste and cook for 1–2 minutes to release the aroma. Create the sauce Pour in coconut milk and water/stock. Stir well until smooth. Season the curry Add fish sauce and sugar. Let it simmer gently. Add seafood & vegetables Add shrimp and vegetables. Cook for 2–3 minutes until shrimp turns pink. Combine tofu Gently add the tofu back into the curry. Simmer for another 1–2 minutes (avoid over-stirring). Finish & serve Garnish with cilantro, chili, and a squeeze of lime. Serve hot.

seafood-tofu-curry

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