Vegan • Serves 4

A fragrant Thai-inspired coconut curry combining crispy tofu, colorful vegetables, and ripe dragonfruit. The dragonfruit is added near the end so it stays juicy and distinct instead of disappearing into the sauce.

Ingredients

Tofu

– 14 ounces extra-firm tofu
– 1 tablespoon cornstarch
– ½ teaspoon salt
– 1 tablespoon neutral cooking oil

Curry

– 1 tablespoon neutral cooking oil
– ½ medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 2 tablespoons Thai red curry paste
– 1 can (13.5 ounces) full-fat coconut milk
– ½ cup vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon brown sugar
– 1 tablespoon fresh lime juice
– 1½ cups ripe dragonfruit, cut into ¾-inch cubes
– ¼ cup fresh Thai basil or regular basil leaves

For Serving

– Cooked jasmine rice
– Lime wedges
– Fresh cilantro

Instructions

1. Drain the tofu and press it between clean towels for 15 minutes to remove excess moisture.

2. Cut the tofu into ¾-inch cubes.

3. Toss the tofu with cornstarch and salt until evenly coated.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat.

5. Add the tofu in a single layer and cook for 8–10 minutes, turning occasionally, until golden on several sides. Transfer to a plate.

6. Add another tablespoon of oil to the skillet.

7. Add the onion and bell pepper. Cook for 3 minutes.

8. Add the broccoli and cook for another 2 minutes.

9. Add garlic and ginger and cook for 30 seconds.

10. Stir in the red curry paste and cook for 1 minute.

11. Pour in the coconut milk and vegetable broth.

12. Add soy sauce and brown sugar. Stir well.

13. Bring the curry to a gentle simmer and cook uncovered for 5 minutes.

14. Return the crispy tofu to the skillet.

15. Stir in the lime juice.

16. Gently fold in the dragonfruit and basil.

17. Cook for only 1–2 minutes more. Do not vigorously boil after adding the dragonfruit.

18. Serve immediately over jasmine rice with lime wedges and fresh cilantro.

Chef’s Tip

The key is adding the dragonfruit at the very end. It should be warm and lightly coated in curry sauce while retaining recognizable pieces and fresh flavor.