This vegan curry tofu is ready in just 20 minutes. It’s the perfect quick dinner for when you want something quick and healthy that’s easy to make.

In a bustling old city, there once lived a humble cook who worked for a notoriously demanding restaurant owner. The man was known for his impossible standards and ever-changing moods. One evening, without warning, the owner announced that the cook would be dismissed unless he could bring him a new tofu dish the next morning.

With little choice, the cook accepted. That night he worked quietly, crafting a simple tofu stew. The following morning he presented it, and the owner, though reluctant, allowed him to stay one more day.

But the strange condition repeated itself the next evening. And so, each night the cook prepared another dish: tofu skewers, tofu dumplings, tofu braised with vegetables. Day after day, dish after dish, his job depended on creativity.

When he reached recipe number 247, a delicious Curry Tofu, the owner admitted it was unlike anything he had ever tasted. Yet the cook did not stop, he went on until he had created 1001 different tofu recipes.

By then, the restaurant thrived, and the owner could no longer imagine his kitchen without the cook. But word of his bizarre “employment terms” reached the authorities. One morning, officials from the Office of Labor Affairs arrived with a warrant. The charges were clear: “Unlawful conditions of employment, requiring unreasonable daily inventions to maintain work.”

The owner was led away, and the cook, now recognized for his patience and endless ingenuity, was given charge of the restaurant. Among his many creations was dish number 247, his Curry Tofu. It that became the house specialty, cherished by all who came to taste it.

Ingredients for 20-Minute Curry Tofu

Tofu
Soy Sauce
Curry Powder
Agave or Date Syrup
Vegetables
Cornstarch

Is Tofu Curry meal prep friendly?

Since this is designed as a quick 20-minute recipe, it’s not the most meal prep–friendly dish on its own. Tofu and vegetables tend to lose their texture and get soggy if they sit in the fridge for too long. A better approach is to prepare the components separately: chop your vegetables ahead of time and store them in the fridge, and make a larger batch of the curry sauce in advance. That way, when you’re ready to eat, you only need to fry the tofu and vegetables, add the pre-made sauce, and you’ll have your fresh Curry Tofu ready in 10 minutes instead of 20.

What can I serve with Curry Tofu?

I usually pair Curry Tofu with rice, since the sauce can be a little more liquid if you don’t take extra time to reduce it. The rice soaks it up perfectly. If you want a change, regular wheat noodles or even buckwheat noodles also work well, and they’re a great gluten-free alternative. Just be careful not to overcook the noodles. Soaking them in hot water is often better than boiling, especially if you plan to toss them in the pan with the vegetables before adding the sauce. And while it’s not exactly a side, fresh spring onions make the perfect garnish to brighten up this flavour-packed dish.

How can I adjust the spice level in Curry Tofu?

The heat really depends on the curry powder you use, or whether you blend your own spice mix. If I want it spicier, I like to fry up some gochugaru pepper flakes before adding the vegetables. For a simpler option, just follow the base recipe and add a splash of hot sauce at the end for an extra kick. This recipe also works beautifully with warming spices like Sichuan peppercorns if you happen to have some in your pantry. They give the dish a unique, slightly numbing heat that pairs perfectly with the creamy curry sauce.

Can I also make Curry Tofu in just 10 minutes?

Yes, you probably can! The quickest version is to mix up the sauce and add the tofu unseasoned and unfried if you don’t mind a simpler texture. I’d recommend using a spicier curry powder or adding extra seasoning to balance out the blandness of plain tofu. Another shortcut is to skip the vegetables and just fry the tofu before pouring in the sauce. If you still want a bit of freshness without extra prep, garnish the finished dish with sliced spring onions or carrots. Both options work well when you need a quick meal, or even a fast cooking break between busy moments.

What vegetables go well with it?

Since this recipe is designed to be quick, it’s best to use vegetables that you can also eat raw, as they don’t need long cooking times even over high heat. Firm, easy options include carrots, cabbage, bell peppers, onions, or even cauliflower. Vegetables like eggplant, string beans, or broccoli can work too, but they usually need a little more time to cook through. If you’ve got the extra minutes, though, feel free to experiment. Trying out different vegetables is a great way to discover new flavours and textures in your kitchen.