Wagamama Tofu Raisukaree
A vibrant vegan take on Wagamama’s iconic Raisukaree — crispy tofu cubes in a creamy coconut, lemongrass, and lime sauce with peppers, chilli, and fresh coriander. Light, fragrant, and full of plant-based goodness.
Contains Allergens
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Why you'll love it
If you’ve ever ordered the tofu Raisukaree at Wagamama, you’ll know it’s one of the best vegan curries around — silky, golden, and bursting with tropical flavour. This homemade version keeps all the zing and aroma of the original, with a rich coconut base, fresh lime, and a subtle kick of chilli. The magic lies in texture: crisp tofu cubes soaking up a smooth, lemongrass-infused sauce that tastes fresh and creamy all at once. It’s quick to make, big on flavour, and so satisfying you’ll never miss the meat version.
About the original
Wagamama’s Raisukaree has earned cult status across the UK for its balanced, feel-good flavour — creamy yet light, spicy yet fresh. The tofu version uses the same base sauce as the chicken and prawn Raisukaree but swaps the protein for crispy fried tofu, making it 100% plant-based without losing the iconic flavour profile.
This BiteBuddy copycat version captures everything that makes the original great — creamy coconut, aromatic lemongrass, gentle curry spices, and that trademark squeeze of lime and scatter of coriander at the end. It’s the ultimate vegan fakeaway for your Friday night dinner rotation.
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Ingredients
For the Curry Base
- 1 tbsp Vegetable Oil — Alternatively use Coconut Oil
- 1 slice Onion — Finely sliced
- 2 clove Fresh garlic cloves — Minced
- 2 tbsp Fresh ginger — Grated
- 1 piece Red Pepper — Sliced
- 1 piece Yellow Pepper — Sliced
- 1 tbsp Curry Powder
- 1 tsp Turmeric
- 1 piece Lemongrass — 1 stalk
- 400 ml Coconut milk — 1 tin - Use light to lower calories
- 1 tbsp Soy sauce — Use light soy
- 1 tbsp Fish Sauce — Optional, for depth
- 1 tsp Brown sugar
- ½ piece Lime — Juice of ½ a lime
- Green Beans
For Garnish
- ½ piece Red Chilli — Finely sliced
- 1 bunch Fresh coriander — Small handful
- 1 piece Lime — 1 Lime wedge
To Serve
- 200 g Jasmine Rice — To serve
For the Tofu
- 225 g Firm Tofu — Drained and pressed
- 2 tsp Cornflour
- ½ tsp Salt
- 1 tbsp Vegetable Oil — For frying
Method
Prepare the Tofu:
Cut tofu into 2cm cubes, pat dry, and toss with cornflour and salt. Heat 1 tbsp oil in a non-stick pan and fry tofu until golden on all sides (about 6–8 minutes). Remove and set aside.
Cook the Aromatics:
In the same pan, add a little more oil if needed. Sauté onion for 3 minutes until soft, then add garlic, ginger, curry powder, turmeric, and lemongrass. Stir until fragrant.
Build the Sauce:
Pour in coconut milk, soy sauce, and brown sugar. Stir well and bring to a gentle simmer for 5 minutes.
Add the Vegetables:
Add sliced peppers and cook for another 5–7 minutes until slightly tender but still colourful.
Combine and Simmer:
Return crispy tofu to the pan and gently coat in the sauce. Simmer for 2–3 minutes so it absorbs the flavour.
Finish with Freshness:
Squeeze in lime juice, taste, and adjust — more soy for saltiness, more lime for brightness, or a touch of sugar for balance.
Serve and Garnish:
Spoon over jasmine rice, top with sliced red chilli and coriander, and serve with a lime wedge on the side.
Tips & Variations
- Make it extra crispy: Bake the tofu at 200°C for 20 minutes instead of pan-frying for a lighter version.
- Spice it up: Add ½ tsp chilli flakes or a spoon of Thai curry paste for heat.
- Add greens: Toss in baby spinach or tenderstem broccoli at the end for more colour.
- Meal prep tip: The sauce keeps for 3 days in the fridge — just add tofu when reheating.
- Creamier version: Add a tablespoon of peanut butter for richness and nuttiness.
- Soy-free option: Use coconut aminos instead of soy sauce.
FAQs
- Can I use silken tofu?
- It’s too soft for frying — always use firm or extra-firm tofu for this recipe.
- How do I keep tofu crispy?
- Toss in cornflour and fry in hot oil until golden, then add to the sauce just before serving.
- Can I make it ahead?
- Yes — store the sauce separately and fry tofu fresh for best texture.
- What can I serve it with besides rice?
- Try quinoa, cauliflower rice, or soba noodles for a lighter twist.
Nutrition (per serving)
| Calories | 520 kcal |
|---|---|
| Protein | 21 g |
| Fat | 34 g |
| Carbs | 33 g |
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