Yellow Curry with Tofu Cutlet

Creamy yellow curry with rice and crispy tofu cutlet. A brothy, flavorful Thai-inspired vegan dinner with kaffir lime, ginger, garlic, and cilantro.

Course Main Course

Cuisine Thai

Prep Time 20

Cook Time 10

Total Time 30

Servings serves

Calories 532kcal

16 oz extra-firm tofu pressed; approx. 450g
¼ cup soy sauce
1 15 oz can chickpeas drain and reserve aquafaba; chickpeas not used in this recipe
¼ cup cornstarch approx. 28g
vegetable oil for shallow frying

If time allows, press the tofu for 10–20 minutes by placing it between layers of paper towel under a heavy object. Slice into 4 cutlets and place in a shallow dish with soy sauce to marinate while you prepare the breading. Flip after a few minutes for even absorption.
On three separate dinner plates, place the cornstarch, reserved aquafaba (from drained chickpeas), and crumb mix. For the crumb mix, combine panko, nutritional yeast, paprika, bouillon powder, sage, and thyme.
Coat each tofu piece lightly in cornstarch, then dip in aquafaba to create a sticky coating. Press into the crumb mix until well coated, sprinkling extra crumb on top and pressing gently to adhere. Shake off any excess and place on a clean plate. At this stage, you can freeze the breaded tofu for later if desired.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Test the oil by dropping in a breadcrumb—if it sizzles, it's ready. Fry the tofu 2–3 minutes per side until golden and crispy. Drain on paper towels and let cool slightly before slicing into strips.

In a large skillet over medium-high heat, scoop about 2 tablespoons of the thick cream from the top of the coconut milk can into the pan. Add garlic, ginger, bruised kaffir lime leaves, and curry paste.
Stir and cook for 3–4 minutes. Pour in the rest of the coconut milk and bring to a simmer. Cook 5–7 minutes until slightly thickened but still brothy. Stir in lime juice and soy sauce, then remove from heat. Remove kaffir lime leaves.

Serve curry sauce over cooked white rice. Top with sliced tofu cutlet and garnish with fried shallots, cilantro, and red chili (if using).

If you're looking to use up those leftover chickpeas, why not try this easy Chickpea Pumpkin Salad for lunch, or my viral Thai-Inspired Chickpea Peanut Curry or Tahini Chickpeas.