Spicy Coconut Tofu with Fennel

Spicy Coconut Tofu with Fennel
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What Started it all:
Tofu, Fennel bulb, coconut milk, stove

Let's take tofu and fennel to a whole new level with this bold, spicy coconut curry. This dish is perfect for when you want something rich and flavorful that still packs a punch. Get ready to light up your taste buds!


  • 1 block of firm tofu, cubed
  • 1 large fennel bulb, thinly sliced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili flakes (adjust to taste)
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice (for serving)


  1. Prep the tofu and fennel by pressing the tofu and cutting it into cubes, as well as thinly slicing the fennel bulb.
  2. Cook the aromatics by heating vegetable oil, sizzling cumin seeds, and sautéing chopped onion, garlic, and ginger until golden brown.
  3. Add curry powder, turmeric powder, and chili flakes to the pan, stirring well to combine and cooking for about 1 minute.
  4. Cook the tofu and fennel by adding tofu cubes to the pan, stirring to coat in spices, and adding sliced fennel to sauté until softened.
  5. Create the sauce by pouring in coconut milk, bringing to a simmer, seasoning with salt, and letting it simmer for 10 minutes to thicken.
  6. Finish and serve by garnishing with fresh cilantro and serving hot over cooked basmati rice.

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