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Instant Pot Coconut Tofu Curry - Updated April 17, 2018 - Dump and Go Dinner
Instant Pot Coconut Tofu Curry - Updated April 17, 2018 - Dump and Go Dinner
4
Servings
11
Ingredients
46
Comments
In this recipe, tofu takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in.
4
Servings
11
Ingredients
46
Comments
Ingredients
- 1 cup chunk Onion
- 2 cups chunk Bell Pepper, Green
- 1 cup dice Tofu, Firm
- 2 tablespoons Peanut Butter, Creamy
- 8 ounces Tomato Paste
- 1 tablespoon Curry Powder
- 1 tablespoon Garam Masala
- 1 ½ teaspoons Sea Salt
- 2 teaspoons mince Garlic, Cloves
- 10 fluid ounces Light Coconut Milk, Canned
- ½ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide ingredients among indicated number of round containers, layering in order listed.Seal, label and freeze.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all ingredients in Instant Pot, layering in order listed, beginning with the water.
- Lock the lid in place and seal steam nozzle.
- Cook on high pressure for 4 minutes.
- Quick release the pressure.
- Remove tofu to a plate and blend sauce using an immersion blender.
- Change setting to saute if needed, to thicken to sauce.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 199
- Total Fat
- 10g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 786mg
- Total Carbohydrates
- 22g
- Fiber
- 5g
- Sugar
- 11g
- Protein
- 9g
- WW Freestyle
- 4
46 Comments
Join the discussionThis recipe is outstanding. Bravo!
So glad you enjoyed it! Thank you!! ?
Should I press the tofu first?
That’s not necessary for this recipe. Enjoy!
My instant pot never came to pressure with this recipe and the tofu burned to the bottom of the pot. The sauce did seem very thick — not sure if that’s my problem? The sauce was delicious so I’m eager to try again! Any suggestions on where I went wrong?
Kim, so sorry to hear your IP never came to pressure! Were you cooking from fresh or frozen?
I had the same problem. Fresh tofu… never came to pressure, Overheat Warning, burned on the bottom.
I had the same problem. It burnt on the bottom and every time I scraped it off it did it again. The pressure cooker never came to pressure and I thought it was broken.
Of note, I just simmered it on stovetop for about 20 minutes and it was done. It’s a delicious recipe, maybe just not good for instant pot with the thickness and contents of it.
Does the tofu change texture if frozen?
It shouldn’t!
Yes, tofu changes texture when frozen, but that’s a good thing. It becomes chewier. Most people prefer tofu that has been frozen previously and anytime you have chewy tofu in a restaurant, it has likely been frozen first. (Not like those soft globs you get at most Chinese restaurants). I dice all tofu when I get home from the store, put it in freezer bags and freeze. Then it’s ready for adding to freezer meals or for same-night cooking.
If you wanted to add vegetables to this (say, green beans), would you cook them separately or toss them in with the tofu?
You could try the pot in pot method and cook your veggies on top of the tofu using your trivet and an oven safe dish. We’d love to hear how it goes, if you do cook them together!
Should this recipe use frozen or fresh tofu? Thanks!
This calls for fresh, but you could try it with the frozen. It might just take a bit longer to come to pressure. 🙂
Can this be divided into 4 individual servings? My husband doesn’t like curry and I think this would make good quick lunches for days I’m home.. ?
Of course!!
Are you cooking this on high or low pressure?
High!
Had the same issue as other people here. Followed all the directions (made fresh), added 1/2 cup of water, manual for 4 minutes on high pressure – it got to boiling but never sealed. Removed everything and the bottom was burnt. Nevertheless, it was cooked and tasted great, so no problems there. Scorched bottom was relatively easy to clean off.
We’re sorry to hear there were issues but glad it tasted great! Thanks for letting us know!
You mention in step 3 to add the water and sauce, but I can’t see how much water to add. Look forward to trying this! I love tofu and am always looking for new (easy) serving options 🙂
You would use a 1/2 cup of water. It’s under the Serving Day Ingredients. 🙂 Let us know what you think!
I doubled the recipe and added the water as called for and got the same results – burnt bottom, and the rest of my curry wasn’t even warmed all the way through after 4 minutes.
I do know what the problem is. The blended up onions and peppers are sinking to the bottom and burning. If those were left out of the sauce portion and instead cooked in chunks with the tofu, the burning part at the bottom should be avoided.
None of my tofu was burnt in mine – but there was a black layer at the bottom and that’s what it had to have been from. I’m going to redo this in my slow cooker tomorrow while I’m at work because the sauce is tasty and I’d like to have the tofu tasting more like it than tofu.
I am so sorry that it did not work! Let us know how it goes tonight from the slow cooker!
It turned out tasty! And no worries. I just got my Instant Pot and also just read that tomato sauces can be too thick in general for it. But I’d make this again in my slow cooker in a heartbeat.
Yea! So happy that it worked!
I made a coconut curry tonight
It almost always burns on the bottom and doesn’t pressurize
When I remove the lid and put it back in the pressure comes up
Then I have to start again and it says ON for like 15 minutes before the countdown
I’m starting to think it’s broken
Not broken, it’s the contents burning on the bottom. I thought mine was broken too!
do you blend the bell pepper with the sauce?
Yes, though you could definitely chop them and add them later if you prefer!
Should have pressed the tofu first. The sauce was good but the tofu did not absorb any flavor. This left the tofu that non tofu eaters fear. Just a plain spongy sort of gross thing. I would press and maybe even quick water sautee for some depth. Then add sauce and set to pressure.
Hi Katrina, Thank you so much for your feedback. I’m sorry the tofu didn’t turn out for you. I’ll pass this feedback to our Menu Builder team to review this recipe. ~OAMM
Like the others, this recipe does not work in the Instant pot. The bottom burns and the instant pot turns off with the message “burn.” It never pressurizes. I am not sure it’s about the burnt onions and peppers sinking to the bottom, I omitted the peppers completely and when I blended the onions, I used a Vitamix so it was completely liquid all through.
That being said, heat up this sauce a little and it’s absolutely amazing and easy! This recipe still ended up being a win for me, I was just unable to cook it in an instant pot. However, I don’t mind raw tofu so it wasn’t a big deal for me. Next time I would cook the tofu separate and not use the instant pot at all.
Hi Kasey, I’m so sorry this recipe didnt work out for you! Our Menu Builder Team recently reviewed and updated our recipe to include additional water. We will pass along this feedback for the team to review again. Thank you!
Yeah this doesn’t work… Didn’t build pressure and burnt to the bottom.
Hi Charlotte! We’re really sorry this recipe didn’t work out! By chance, did you add in the 1/2 cup of water for the serving day ingredients?
Definitely doesn’t work with the instant pot. The name of the recipe should be changed. I even tried to add more fluids – added the whole can of coconut milk (not just 10 oz), 1/2 cup of water and floated the tofu in the middle of the mixture thinking it wouldn’t burn that way but no luck.
Same here, burned no matter what I tried.
hi, I have seen other recipes that suggest put tofu on manual for 2 min. and sauté the sauce before. I am doing 2 min manual and if needed I Can always sauté the sauce. 4 min, from what everyone else says, makes the tofu burn.
The recipe calls for “1 cup diced tofu”. I would like to use the whole block of tofu (14 oz) which is more than 1 cup.
Do I need to increase the other ingredients? Would I need to make multiple batches in the Instant Pot?
You should be fine with the listed amounts, even if you increase the tofu!
I had the same problem everyone else had. I had it set to high pressure and after a few minutes, my IP said “burn”- the bottom was scorched, the top was cold and it never came to pressure.
Hi Patti, I’m so sorry you had issues with your Instant Pot burning as well. We have sent this recipe to our Menu Builder team to review. We will post a response on suggestions/changes when we hear back. Thank you all for your feedback!
I have a 3qt Instant Pot. What size Instant Pot is this recipe for? If not for the 3qt, suggestions on how to adjust the recipe? Thanks.
Hi Chuco, you can cook this recipe in a 6 or 8qt Instant Pot as is (6 qt makes 4-6 servings and the 8qt fills 6+ servings). The 3qt will make 2-3 servings, so you could cut this recipe in half if you want to use your 3qt. Our Instant Pot 201 post will be able to give you some guidelines on how to adjust your cook time.