How to make Indochine’s tofu curry

Recreate this creamy coconut curry from Ingolstadt Village’s Vietnamese restaurant at home.

You will need:

  • 100 g carrots
  • 100 g zucchini (courgette)
  • 100 g bell pepper
  • 1 clove of garlic
  • 2 chili peppers
  • 300 g tofu
  • Dash of rapeseed oil
  • 2 tablespoons of yellow curry powder
  • 250 ml coconut milk
  • 1 teaspoon of sugar
  • 1 tablespoon of fish sauce


  1. Clean, peel and slice the carrots.
  2. Clean the zucchini and peppers and cut into pieces.
  3. Peel the garlic and finely chop with the chili.
  4. Rinse the tofu and slice it.
  5. Heat the rapeseed oil in a large pan and fry the tofu.
  6. Add the vegetables and sauté briefly before adding the garlic, chili and yellow curry powder.
  7. Add your coconut milk, 1 teaspoon of sugar and 1-2 tablespoons of fish sauce.
  8. Let everything simmer for 5 minutes, stirring constantly.
  9. Season to taste.
  10. Garnish with coriander (if desired) and serve with basmati rice.