This creamy, mild yellow curry served with rice and a crispy tofu cutlet is a delicious warming dinner. With a brothy curry sauce with aromatic Thai flavors of kaffir lime, ginger, garlic and cilantro, it is full of flavor. Comforting yet wholesome and vegan friendly.
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I was inspired to make this recipe after the popularity of my Tofu Schnitzel recipe on social media. Every time I share it, the recipe goes viral! I think because it’s so crispy and looks a fair bit like chicken. I thought a quick and easy curry sauce would be the perfect pairing with the crispy schnitzel – I love contrasting textures!
Why You’ll Love This Recipe
- Crispy and Creamy: The tofu cutlets are so crispy on the outside and taste even better paired with soft, sticky rice and the creamy curry sauce. There’s just something so satisfying about it!
- Make-Ahead Friendly: Both the tofu cutlets and curry sauce can be prepared in advance if needed. I like to prepare the cutlets up to the point of frying, then fry them just before I’m about to serve up so they are perfectly crispy, but most of the labor is already done. Very handy if you’re hosting on a weeknight!
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Extra firm tofu
- Soy sauce
- Canned chickpeas
- Cornstarch
- Vegetable oil
- Panko crumbs
- Nutritional yeast
- Smoked paprika
- Vegetable stock powder
- Ground sage
- Thyme
- Kaffir lime leaves
- Coconut milk (unsweetened)
- Garlic
- Ginger
- Yellow curry paste (plant-based)
- Fresh lime juice
- Fried shallots
- Cilantro leaves (coriander)
- White rice
Instructions
Follow this step-by-step guide with photos to make the “Broccoli Quinoa Salad” recipe. For detailed timings, temperatures, and exact quantities, check the recipe card at the bottom of this post.
Step One: Press and marinate tofu slices in soy sauce.
Step Two: Mix crumb ingredients in a bowl, set up plates with aquafaba and cornstarch.
Step Three: Coat tofu in cornstarch, dip in aquafaba, then coat with crumb mixture.
Step Four: Fry tofu in hot oil until golden brown, drain on paper towels, and slice.
Step Five: Bruise kaffir lime leaves, add 2 tbsp coconut milk, add garlic, ginger, lime leaves, and curry paste to a pan.
Step Six: Add remaining coconut milk and stir to combine.
Step Seven: Bring to a simmer, then continue to simmer for 5 minutes until sauce has thickened slightly but is still quite brothy.
Step Eight: Add soy sauce and lime juice, stir to combine and remove from heat.
Step Nine: Remove kaffir lime leaves.
Step Ten: Pour the curry sauce over cooked rice. Slice the schnitzels and place on top. Garnish with cilantro (coriander), sliced chilli (optional) and fried shallots.
Substitutions & Variations
Here are a few substitutions that I recommend if you’re missing an ingredient or two:
- Soy Sauce: Tamari or coconut aminos can be used as a gluten-free alternative to soy sauce.
- Panko Crumbs: Regular breadcrumbs can be used, but panko crumbs provide a crispier texture. For a gluten-free option, use gluten-free breadcrumbs.
- Vegetable Stock Powder (bouillon): Can be replaced with salt or a crumbled stock cube.
- Kaffir Lime Leaves: If unavailable, use the zest of half the lime for a similar citrusy aroma.
- Coconut Milk: Light coconut milk can be used for a lower-fat option, but the sauce will be less creamy.
- Yellow Curry Paste: You can use any Thai curry paste you would like. Massaman, red or green curry pastes would all be delicious.
- Fried Shallots: Can be omitted or replaced with sliced green onions (spring onion).
Storage and Reheating
Storage:
- Tofu Cutlets: After frying, allow the cutlets to cool completely. Place them in an airtight container with parchment paper between each cutlet to prevent sticking. Store in the refrigerator for up to 3 days. The tofu cutlets can also be frozen for up to 2 months. Make sure to freeze them individually on a baking sheet, before transferring to an airtight container or freezer bag to prevent sticking. Or, you can pop a sheet of parchment paper between each schnitzel.
- Curry Sauce: Transfer the cooled curry sauce to an airtight container and refrigerate for up to 3 days.
- Cooked Rice: Store cooled rice in an airtight container and refrigerate for up to 3 days.
Reheating:
- Tofu Cutlets:
- Oven: Preheat oven to 180°C (350°F). Reheat cutlets for 10-15 minutes until crispy.
- Air Fryer: Preheat air fryer to 180°C (350°F). Reheat cutlets for 5-7 minutes until hot and crispy.
- Frying Pan: Reheat over medium heat until warmed through. Avoid microwaving as it can make the cutlets soggy.
- Curry Sauce:
- Saucepan: Reheat in a saucepan over medium heat, stirring occasionally until hot. Add a splash of water or coconut milk if the sauce has thickened too much.
- Microwave: Transfer sauce to a microwave-safe container, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
- Cooked Rice: Reheat in the microwave with a damp paper towel over the top to retain moisture, or stir-fry in a pan with a small amount of oil until hot.
Expert Tips
Bruising the kaffir lime leaves and pan-frying all aromats in the coconut milk first, allows the flavors to layer and develop. This makes the curry sauce even more fragrant and rich.
If you find the sauce thickens too much, you can thin it down by adding a splash of boiling water.
FAQ
Yes, you can use regular breadcrumbs, but panko crumbs will give the cutlets a lighter and crispier texture.
If you don’t have nutritional yeast, you can omit it. It does add a savory, slightly cheesy flavor though, so if you can get your hands on some I’d definitely recommend it. It is typically sold in the health food aisle, online or at specialty grocers.
Extra firm tofu is essential for this recipe because it holds its shape well during frying. Soft, classic, firm or silken tofu will not work, they will fall apart.
The tofu cutlets can be frozen for up to 2 months. Make sure to freeze them individually on a baking sheet, before transferring to an airtight container or freezer bag to prevent sticking. Or, you can pop a sheet of parchment paper between each schnitzel.
Serving Suggestions and More Recipes
Looking for more vegan curries? Try my Thai Peanut Chickpea Curry, Hearty Dal or Cauliflower Korma (made in one tray, super easy for weeknight dinners).
I hope you love this satisfying combo of crispy tofu cutlets and rich creamy yellow curry. It’s a match made in heaven, especially when you’re craving a cozy dinner.
I’d love to know what you think of this recipe, so please drop a rating and review in the comments section at the very bottom of this post (keep scrolling all the way down).
You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories 🙂
Yellow Curry with Tofu Cutlet
Ingredients
Tofu Cutlets
- 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
Crumb mix
- 1 cup panko breadcrumbs approx. 50g
- ¼ cup nutritional yeast approx. 15g
- 1 tsp smoked paprika
- 1 tsp vegetable bouillon powder or 1/2 cube; crushed
- 1 tsp dried sage
- 1 tsp dried thyme
Curry sauce
- 4 kaffir lime leaves lightly bruised
- 1 13.5 oz can coconut milk unsweetened; full-fat; approx. 400ml
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced; approx. 14g
- ¼ cup yellow curry paste approx. 80g; vegan
- ½ tbsp soy sauce
- 3 tbsp lime juice fresh; juice of approx. 1 lime
To serve
- cooked white rice for serving
- fried shallots for garnish
- cilantro leaves optional; for garnish; American term for coriander
- red chili optional; thinly sliced
Instructions
Make the Tofu Cutlets:
- 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.
Make the Curry Sauce:
- 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.
Assemble and serve:
- Serve curry sauce over cooked white rice. Top with sliced tofu cutlet and garnish with fried shallots, cilantro, and red chili (if using).
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