Thai Style Tofu and Cashew Curry with Leeks (Meatless Tuesdays)

This flavorful curry comes together in minutes. I like mine spicy, how about you?

Growing up our diets have been heavily meat based. But since I believe in moderation and balance, I would like to change that. So, I am currently making an attempt to eat meatless at least twice a week. Trying out new recipes and experimenting with ingredients keeps the excitement alive. So, in order to keep myself motivated I am initiating a weekly series ‘Meatless Tuesdays’. I will be sharing some easy vegetarian recipes every Tuesday that you can easily incorporate into your weekly meal plan.

Starting the series with this easy Thai style curry with Tofu, Cashews and Leeks. It’s spicy, aromatic and a little tangy. I love combination of textures in it. If you haven’t tried tofu yet, or aren’t a fan of it, I would highly recommend you to follow the steps below. You are going to get hooked.

Tips to Add More Flavor to Tofu

Let’s face it. Tofu could be bland. But we can not only make it work but actually make it delicious enough that you would come back for it again and again.

There are three important steps to make tofu amazing:

  1. Remove extra liquid: Use firm tofu and always remove the liquid in which tofu is packed. After taking it our from the packet, wrap into a clean kitchen towel and press lightly to squeeze out extra liquid from the tofu. This helps to make the tofu dry and absorb the marinade better.
  2. Marinate the tofu: Yes you can marinate tofu too. Use any sauce/spice of your choice. I often keep it simple and easy by marinating my tofu in soy sauce. If you have squeezed out the liquid from the tofu in the first step, it will act like a sponge and soak all the flavors from the marinade.
  3. Shallow fry: Frying the tofu helps it to develop a beautiful brown crust, which adds another element to the flavor. Use a non stick pan for this purpose.

Note: Look for organic firm tofu. In Germany it is available at stores like Edeka, Rewe, Hit and Real.

Other Important Ingredients for the Recipe

  • Leeks
  • Cashew Nuts
  • Lemongrass (available at asian stores and sometimes also at Rewe and Edeka)
  • Thai Green Curry Paste (I use flying goose brand)
  • Soy sauce (preferably salt reduced)
  • Fish Sauce (optional)
  • Lime juice

Thai Style Tofu and Cashew Curry with Leeks

This easy weeknight curry is going to win by its zesty aroma and interesting texture
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Thai


  • 200 grams organic firm tofu
  • 1 Tbsp salt reduced soy sauce (substitute: 1 tsp regular soy sauce mixed with 1 tsp water)
  • 1 big leek (thoroughly washed)
  • 1 medium red onion
  • 1 stalk lemongrass
  • 2 spicy green chilies (adjust for preferred spiciness)
  • 1 Tbsp coconut oil
  • ½ cup (70 grams) cashew nuts
  • 3 tsp Thai green curry paste
  • ½ can (200 ml) full fat coconut milk
  • 1 tsp fish sauce (optional)
  • juice of ½ medium lime


  • Take the tofu out from the packet and wrap it into a clean kitchen towel. Press it gently with hands to squeeze out the excess liquid. Let it stay for a few minutes, then unwrap. Cut into equal sized cubes. Then take a big bowl and marinate the tofu in soy sauce. Make sure to move the pieces around and cover it all over with the soy sauce. Keep aside until you finish rest of the prep.
  • Thinly slice the leek and the onion. Remove the uppermost layer from the stalk of lemongrass. Pound it all over using the back of a heavy knife, which helps to release its flavor. Cut it into big chunks. Cut the green chilies into thin strips.
  • Heat a non-stick pan on medium heat with coconut oil. Once hot, add the cashews and fry until they turn golden brown (around 2-3 minutes), stirring constantly. Remove cashews from the pan.
  • In the same pan add the marinated tofu and fry from all sides for 2-3 minutes until it develops a nice golden crust. Once browned from all sides, remove from the pan.
  • Now increase the heat to medium high. Once the pan is hot enough, add the leeks and saute for 2 minutes, stirring continuously.
  • Add the chilies and lemongrass and saute for 1 minute on medium high heat.
  • Add the slices onion and saute for 2 minutes on medium high heat.
  • Add the Thai green curry paste, coconut milk, fried cashew nuts and tofu. Mix gently and let cook for a minute. Then turn off heat.
  • Add the fish sauce (if using) and lime juice. Do a quick taste check and adjust the seasoning and sourness (by adding salt, fish sauce or lime juice).
  • Serve with brown rice, cauliflower rice or noodles.


If you prefer your curry more saucy, add more coconut milk. You might have to adjust the seasoning in that case (add salt or fish sauce).
Keyword easy vegan recipe, easy vegetarian recipe, Easy weeknight curry, meatless recipe, Vegan cooking, vegan meal ideas, vegan recipes

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