Coconut Curry Instant Pot Tofu Recipe

Name: Coconut Curry Instant Pot Tofu
Prep time: 13 min
Cook time: 21 min
Total time: 34 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 g extra-firm tofu (14 oz); 15 ml coconut oil (1 tbsp); 110 g yellow onion, diced (1 medium onion); 9 g garlic, minced (3 cloves); 6 g fresh ginger, grated (1 tbsp); 30 g Thai red curry paste (2 tbsp); 400 ml coconut milk (1 can); 100 g carrots, sliced (1 cup); 100 g broccoli florets (1 cup); 100 g red bell pepper, chopped (1 cup); 4 g maple syrup (1 tsp); 3 g fine salt (1/2 tsp); 5 ml lime juice (1 tsp); 5 g fresh cilantro, chopped (1/4 cup)

Prep: 13minCook: 21min4 servingsMedium376 cal / servingThai

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A delicious Coconut Curry Instant Pot Tofu packed with 32g of protein per serving and just 376 calories. This medium recipe is ready in 34 minutes and perfect for weight-loss, muscle-gain.

Ingredients

400g extra-firm tofu, pressed and cubed
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch
2 cups mixed vegetables
2 cloves garlic
1 tsp ginger

Instructions

Prepare all ingredients by washing, chopping, and measuring as needed.
Heat oil in a large skillet or pan over medium-high heat.
Cook the main protein until golden and cooked through, about 7 minutes.
Add aromatics (garlic, onion, ginger) and cook for 1-2 minutes until fragrant.
Add vegetables and cook for 5 minutes until tender-crisp.
Season with spices, salt, and pepper to taste.
Combine with grain base and toss to mix.
Serve immediately, garnished with fresh herbs.

Tips & Variations

Meal prep friendly: store in airtight containers for up to 4 days
Swap the protein for any alternative to match your dietary preferences
Add a squeeze of lemon or lime for brightness
Adjust spice levels to your preference
Double the recipe for easy meal prep throughout the week

Nutrition Breakdown

Calories: 376 kcal

Protein: 13g

Fat: 30.8g

Carbs: 16.6g

Fiber: 3.8g

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