Tofu Coconut Curry

Ingredients

• 14 ozFirm tofu$3.20
• 1 tbspVegetable oil$0.11
• 3 tbspCurry paste$1.80
• 1 canCoconut milk$2.80
• 1/2 tspSalt—
• 5 ozSpinach$2.60
• Total for 4 servings$10.51

Most of the cost is firm tofu ($3.20) and coconut milk ($2.80). With oil, spices and staples already at home, the shop drops to about $5.80. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Drain the firm tofu, wrap it securely in a clean kitchen towel or paper towels, and place a heavy skillet or weight on top for 10 minutes to press out excess moisture. Cut the pressed block into 1-inch cubes.
2. Heat the vegetable oil in a large skillet or wide pan over medium-high heat. Add the tofu cubes in a single layer and fry for 6 to 8 minutes, turning occasionally, until crisp and golden brown on all sides.
3. Reduce the heat to medium, add the curry paste, and cook for about 1 minute, stirring gently to coat the tofu until the paste is fragrant.
4. Pour in the coconut milk and stir in the salt. Bring to a gentle simmer, then lower the heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce has slightly thickened.
5. Add the spinach to the skillet in handfuls, folding it into the hot sauce for 1 to 2 minutes until completely wilted and tender.
6. Remove the curry from the heat and ladle into bowls. Serve hot, accompanied by cooked rice and lime wedges, if you like.