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Tofu Vegetable Red Curry

Tofu Vegetable Red Curry

The perfect quick vegan dinner! Serve with rice and some naan or roti canai for a healthy, flavor-laden meal.

Feel free to improvise when it comes to the veggies. The only way to mess this one up is to not eat it.

Prep Time: 15 mins Cook Time: 8-10 mins Serves: 2-3


For the Curry

  • 1/4 jar Grumpy Ginger Malaysian Red Curry blend
  • 1 block (14oz) extra firm tofu, cubed
  • 1/4 can full-fat coconut milk (100mL)
  • Sliced bell peppers, green beans, okra & mushrooms
  • 1/4 cup water or vegetable broth

On the Side

  • Steamed jasmine rice
  • Roti canai


  1. Wrap tofu with towel or absorbent paper for ~15 minutes to release moisture.

  2. [Optional]: Cut tofu into cubes and pan fry until crispy.

  3. Sauté 1/4 jar of Grumpy Ginger blend for 1-2 mins until fragrant.

  4. Add vegetables and coat in Grumpy Ginger paste. Cook for ~3 minutes.

  5. Add 1/4 cup water or vegetable broth and bring to a simmer.

  6. Add 1/4 can (100mL) of full-fat coconut milk and and tofu cubes.

  7. Simmer on low heat for 3-5 mins until tofu and vegetables are cooked and desired consistency is reached.

  8. Serve with fresh jasmine rice and side dishes.