Mild Coconut & Citrus Tofu Curry | Inspired by Wagamama’s Raisukaree


Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins

Inspired by Wagamamas Chicken and Prawn Raisukaree dish I recreated this dish substituting the chicken and prawn with tofu making it veggie & vegan-friendly. It’s a delicious mild, light and bright curry bursting with flavour. The little extra steps really make all the difference and the dish comes together in no time.


Thai Jasmine Rice


  • 1 Tbsp Thai Red Curry Paste
  • Sesame Oil (You could also use Peanut Oil)
  • 1/2 Tbsp Garam Masala
  • 1 Tbsp Curry Powder
  • 1 cup (240 ml) Vegetable/Chicken Stock (Cube + Water)
  • 1 Tbsp Plain/All purpose flour
  • 2 Teaspoons Sugar
  • Coriander + Extra for Garnish
  • 100 ml Coconut Milk (A good quality coconut milk is important. Check the label. I used one with 75% Coconut extract. You could also use coconut cream and more water to get the same consistency)


  • Mangetout (1 cup Cut in Halves)
  • Red Pepper (Diced – Medium Sized chunks)
  • Green Pepper (Diced – Medium Size chunks)
  • 1 Red onion (Sliced)
  • 2 Spring Onions (Sliced on a diagonal)
  • Ginger (Minced)
  • Garlic (3 cloves Minced)
  • Red Chilli ( thinly sliced)
  • Zest of 1 Lime
  • Tofu
  • Plain/All-purpose flour or Cornstarch
  • Sesame/Peanut Oil
  • Sunflower Oil


  • Lime wedge
  • A mix of Black and White Sesame seeds
  • Coriander/Cilantro
  • Red Chilli (thinly sliced)


  1. Blot Tofu with kitchen paper to get rid of excess water. (I use half a pack) Cut Tofu into equal shaped triangles or cubes. Heat 4 tablespoons Peanut or Sunflower oil in a non-stick wok or frying pan and fry the Tofu until golden brown and slightly crispy on the outside. About 2 minutes on either side. Remove from the pan and set aside.

  2. To the same pan add a drizzle of sesame oil and stir-fry Red Onion, Garlic, and Ginger. After 3 minutes have passed add the peppers and mange tout. After 3-5 minutes add the Tofu, toss and turn off the heat and set aside.

  3. Make the rice (Follow package instructions) * I soaked the rice for 15 minutes then rinsed through with water until the water ran clear. This extra step makes the rice extra fluffy & less starchy.

  4. Next, make the Curry sauce. Add a drizzle of sesame oil to a pan and stir fry the Thai Red Curry Paste till fragrant about 30 seconds.  Sprinkle in the flour and stir-fry for further 10 seconds making sure to stir continuously. Quickly pour in the Coconut milk and stir. (A good quality coconut milk is important. I used one that had 75% coconut extract). Now add the stock and seasoning. (Curry powder,  Garam Masala, vegetable/chicken stock). Whisk or stir until smooth.

  5. After 5 minutes add a few slivers of red chilli. (Save some for garnish). This adds a subtle non-threatening heat as opposed to stir-frying which can sometimes bring out an intense heat. Now add a few sprigs of Coriander, lime zest and a sprinkle of sugar. Cook for another 5 minutes and turn off the heat.

  6. Final step; add the sauce to the Stir-fried vegetables and heat through so the flavours soak into the tofu. Finish with a good glug of sesame oil and stir. I love adding sesame oil at the end to reintroduce the nutty flavour. It’s a step not to be missed.

  7. Serve the rice and curry. Garnish with coriander, red chilli and a sprinkling of black and white sesame seeds. Finish with a wedge of lime. A dash of lime juice on the rice tastes amazing too!



Recipe adapted from Wagamama’s Raisukaree


If you make this recipe be sure to snap a pic & use the hashtag #HelloHenrietta I’d love to see it!


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