This Crispy Ginger Tofu Coconut Curry Brothy Rice is a plant-based twist on the viral coconut curry brothy rice bowls all over social media. Crispy ginger tofu is served over fluffy rice with a silky coconut curry broth, quick cucumber salad, sesame seeds and chili oil for an easy, cozy and flavor-packed dinner!

Crispy Ginger Tofu Coconut Curry Brothy Rice

I’ve been seeing some variation of coconut curry brothy rice bowls all over my FYP lately, and I knew I had to make my own plant-based version! This recipe was inspired by the viral coconut curry broth bowls from Chelsea’s Messy Apron that have been making their way around social media. I loved the idea of all that crispy, caramelized goodness served with rice and a rich coconut curry broth, so I wanted to create my own plant-based version using crispy grated tofu.

Crispy Tofu, Silky Coconut Broth and Plenty of Ginger!

Instead of ground beef, I use grated tofu, which gives you lots of little craggy edges that soak up all the flavors and get crispy in the pan. It’s sautéed with fresh ginger, garlic, onion and seasonings until golden, crispy and super flavorful! The broth is where things get especially good. Onion, ginger, garlic, coconut milk and seasonings are gently simmered together before being strained into a silky, aromatic broth. Pour it over fluffy rice and that crispy ginger tofu, then finish everything with a quick cucumber salad, sesame seeds and a generous drizzle of chili oil! The result is a cozy, satisfying coconut curry tofu rice bowl with layers of texture and flavor. Crispy tofu, creamy coconut broth, fresh crunchy cucumber and just enough heat from the chili oil!

Why You’ll Love This Recipe

• So satisfying! Crispy grated tofu makes a delicious alternative to the ground beef in the original recipe this is inspired from.
• The texture is everything: Grating the tofu creates tons of little crispy, golden edges, the broth is smooth and silky, and the cucumber salad adds the perfect fresh crunch!
• The coconut curry broth is packed with flavor: Ginger, garlic, onion, coconut milk and seasonings create a rich, aromatic broth.
• Meal-prep ready: Make and store each of the components separately for 3 to 4 days.
• Great for leftovers: Broth and crispy tofu salad keep well for several days and reheat beautifully!

Step-by-Step Instructions

1. Build the Base:

Heat oil in a pot over medium heat. Add chopped onion, ginger, and smashed garlic; cook 3 to 5 minutes until tender. Stir in curry paste and cook another 1 to 2 minutes until it darkens slightly.

2. Simmer and Strain the Broth:

Add vegetable broth, coconut milk, and both soy sauces. Bring to a simmer, then reduce to medium-low and partially cover for 25 to 30 minutes. Strain through a fine mesh sieve, discard solids, and return broth to the pot. Season with MSG (if using), salt, and pepper.

3. Crisp the Tofu:

In a wok or large skillet, heat oil over medium-high heat. Add grated tofu and drizzle with soy sauces. Cook 12 to 15 minutes, stirring occasionally, until edges are crisp. Add diced onion, garlic, and ginger; cook 3 to 5 minutes more until fragrant.

4. Prep the Cucumber Salad:

Toss sliced cucumber with sesame oil, rice vinegar, soy sauce, agave, and salt. Set aside. It can sit at room temp for 30 minutes before serving.

5. Assemble and Serve:

Place cooked rice in bowls, top with crispy ginger tofu, then ladle hot broth over everything. Garnish with cucumber salad, sesame seeds, chili oil, and lime wedges.

Tips and FAQs

• Press tofu before grating: Doing so removes excess water for better crisping
• Grate tofu on large holes: This creates craggy edges that brown faster
• Cook curry paste until darkened: This deepens the flavor and removes raw taste
• Strain the broth: Straining gives you a smooth, restaurant-quality texture
• Don’t skip the cucumber salad: Bright acidity cuts through the richness of the broth
• Use MSG (optional): MSG adds umami depth

How long does the broth keep?

Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.

Can I skip the cucumber salad?

Of course! It adds freshness but isn’t essential to the dish.

Is this recipe spicy?

Mildly spiced depending on your red curry paste!

Love Brothy Rice? Try These Recipe Next!

A Cozy Bowl Worth Saving

This Crispy Ginger Tofu Coconut Curry Brothy Rice is proof that a plant-based dinner can be just as comforting, flavorful and satisfying as the original inspiration. Between the crispy tofu, fragrant coconut curry broth, fluffy rice, crunchy cucumber and chili oil, every bite has something amazing going on! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Crispy Ginger Tofu Coconut Curry Brothy Rice

Ashley

This Crispy Ginger Tofu Coconut Curry Brothy Rice is a plant-based twist on the viral coconut curry brothy rice bowls all over social media. Crispy ginger tofu is served over fluffy rice with a silky coconut curry broth, quick cucumber salad, sesame seeds and chili oil for an easy, cozy and flavor-packed dinner!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep

Servings 4

Ingredients

  

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Broth:

• 1 tablespoon neutral oil, such as vegetable or canola
• 1 small yellow onion, roughly chopped
• 1 (2-inch) knob of ginger, peeled and roughly chopped
• 6 cloves garlic, smashed
• 3 tablespoons red curry paste
• 4 cups vegetable broth
• 1 (13.5 oz) can coconut milk
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce
• ¼ teaspoon MSG optional
• Salt and pepper, to taste

Crispy Ginger Tofu:

• 1 tablespoon neutral oil, such as vegetable or canola
• 1 (16 oz) block extra-firm tofu, pressed and grated on the large side of a box grater
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 cup diced yellow onion
• 6 cloves fresh minced garlic
• 1 tablespoon fresh minced ginger
• Salt and pepper, to taste

Cucumber Salad (Optional):

• 1 large English cucumber, peeled and thinly sliced
• 1 tablespoon roasted sesame oil
• 1 tablespoon seasoned rice vinegar
• 1 ½ teaspoons low-sodium soy sauce
• 1 teaspoon agave or sweetener of choice
• ¼ teaspoon salt, plus more to taste

Rice and Optional Garnishes:

• Cooked white or brown rice, for serving
• Toasted sesame seeds, for garnish
• Chili oil, for garnish
• Fresh lime wedges, for serving

Instructions

 

• To start, prep the broth.
• Heat the oil in a pot over medium heat.
• Once the oil is hot, add the onion, ginger and smashed garlic. Cook, stirring often, until tender and fragrant, 3 to 5 minutes.
• Stir in the curry paste and continue to cook, stirring continuously, until the paste darkens slightly, 1 to 2 minutes.
• Pour in the vegetable broth, coconut milk and soy sauces, and bring to a simmer. Once at a simmer, reduce the heat to medium low, partially cover, and continue to simmer for 25 to 30 minutes.
• Strain the broth through a fine mesh sieve (make sure you don’t discard the broth!). Discard the veggies and return the strained broth to the pot over medium heat.
• Add the MSG, stirring to combine. Taste and adjust seasonings, adding salt and pepper, if necessary
• While the broth is simmering, prepare the tofu and optional cucumber salad.
• For the tofu, heat the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the tofu and season with the low-sodium soy sauce and dark soy sauce. Cook, stirring occasionally, until browned and slightly crisp around the edges, 12 to 15 minutes.
• Add the onion, garlic and ginger and continue to cook, stirring often, until fragrant, 3 to 5 minutes. Taste and adjust seasonings, if necessary.
• If making the cucumber salad, quickly toss all the ingredients together until the cucumber are thoroughly coated. Taste and adjust seasonings, if necessary
• To serve, add rice to a bowl, top with the crispy ginger tofu, and ladle in some broth. Garnish with cucumber salad and preferred toppings and enjoy!

Video

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