If you’re craving a vibrant, comforting meal that bursts with flavor and color, this Tofu Green Curry Recipe is your new go-to. Perfectly balanced between rich coconut creaminess, fragrant herbs, and the satisfying heartiness of tofu and fresh vegetables, this dish is an absolute celebration of Thai-inspired cuisine. Whether you’re a longtime fan of curry or just diving into plant-based cooking, this recipe brings warmth, excitement, and wholesome goodness to your table every time.
Ingredients You’ll Need
Simple, fresh, and versatile ingredients make this Tofu Green Curry Recipe truly shine. Each one packs a punch, whether it’s the sweet earthiness of the vegetables, the zing of fresh ginger, or the creamy depth of coconut milk.
- 14 ounces extra firm tofu: Firm texture holds up well, soaking in all those delicious curry flavors.
- 2 teaspoons coconut oil: Adds a subtle tropical aroma and helps crisp the tofu beautifully.
- 1 medium onion (chopped): Provides a natural sweetness that deepens as it sautés.
- 2 tablespoons fresh ginger: Freshly grated or paste, it brings a bright, spicy kick.
- 4 to 6 tablespoons green curry paste: The heart of the dish—adjust intensity to your taste for just the right heat and herbal complexity.
- 2 teaspoons lemongrass paste: Adds a citrusy freshness that balances the richness.
- 1 teaspoon kosher salt: Essential for enhancing all the vibrant flavors.
- 1 ½ cups carrots (peeled and sliced on the bias): Adds sweetness and a lovely texture contrast.
- 2 ½ cups cauliflower florets: They soak up the curry sauce while providing a gentle bite.
- 2 ½ cups yellow squash (sliced): Offers subtle sweetness and vibrant color.
- 1 tablespoon fish sauce (optional): Brings traditional umami depth, but can be skipped for a vegan version.
- 1 lime (juice plus zest): The zingy brightness that lifts everything elegantly.
- 14 ounces canned light coconut milk: Creates that creamy, dreamy base staple in Thai curries.
- ¼ cup fresh cilantro (or Thai basil): Herbaceous notes that add freshness and aroma, plus more for garnish.
- Sriracha (optional): For those who love a spicy kick on the side.
How to Make Tofu Green Curry Recipe
Step 1: Prepare and Cook the Tofu
Begin by pressing your extra firm tofu to remove excess moisture—a crucial step to getting that perfect golden crust. Cut it into bite-sized cubes that will soak up the curry sauce beautifully. Heat 1 teaspoon of coconut oil in your skillet until shimmering, then add the tofu cubes. Cook for 6 to 8 minutes, turning occasionally, until every side is evenly golden and delightfully crispy. Once done, transfer them to a plate to rest while you build the curry flavors.
Step 2: Sauté Aromatics and Build the Curry Base
Using the same skillet (why dirty another dish?), add the remaining teaspoon of coconut oil. Toss in the chopped onion and let it soften for a few minutes, releasing natural sweetness and building a savory foundation. Stir in fresh ginger, green curry paste, lemongrass paste, and kosher salt. Stir constantly to toast those spices just until the aroma starts to fill the air—it’s that beautiful moment where your kitchen begins to smell irresistible.
Step 3: Add the Vegetables
Next, get your carrots and cauliflower into the pan. Cook them for 4 to 5 minutes, giving them time to absorb the flavors while retaining some bite. Then, stir in the yellow squash and continue cooking for another 2 to 3 minutes. The vibrant colors of these veggies not only catch the eye but also add a wonderful texture contrast in every spoonful.
Step 4: Create the Coconut Curry Sauce
Now, it’s time to create that luscious curry sauce which will bring everything together. Add fish sauce if you’re using it (this ingredient adds that savory umami punch), then stir in lime juice and zest for a citrusy bright note. Pour in the canned light coconut milk and stir everything until beautifully combined. Lower the heat to medium-low and let the curry simmer gently until the vegetables become tender but not mushy—about 4 to 6 minutes.
Step 5: Finish and Combine
Return the golden tofu cubes to your skillet and gently fold them into the curry sauce so they’re thoroughly coated with those gorgeous flavors. Right before serving, stir in fresh cilantro or Thai basil for a burst of herbal freshness. This final touch elevates your dish from great to unforgettable.
How to Serve Tofu Green Curry Recipe
Garnishes
Fresh herbs like cilantro or Thai basil are an absolute must—they bring a vibrant aroma and hint of freshness that perfectly balances the richness of the curry. For an added pop of color and zing, sprinkle some lime zest or add a lime wedge on the side. If you like heat, a drizzle of sriracha adds a nice spicy lift that complements the creamy coconut flavors brilliantly.
Side Dishes
This curry pairs beautifully with freshly steamed jasmine rice, whose delicate fragrance weaves seamlessly with the curry sauce. If you prefer something heartier, brown rice adds a nutty, wholesome element. Rice noodles also make a fantastic base, soaking up every last bit of curry to create a comforting, filling meal.
Creative Ways to Present
For dinner parties or when you want to wow your family, serve your Tofu Green Curry Recipe in individual coconut bowls or colorful ceramic dishes to accentuate its tropical vibe. Garnish with a sprinkle of chopped peanuts or toasted coconut flakes for textural contrast. You can even add edible flowers for a stunning, Instagram-worthy presentation that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
This curry keeps exceptionally well in the fridge for 3 to 4 days. Store it in an airtight container to maintain freshness and prevent the vibrant flavors from fading. The tofu may continue to soak up curry juices overnight, making leftovers even more flavorful.
Freezing
Yes, you can freeze Tofu Green Curry Recipe! Let it cool completely, then transfer to freezer-safe containers. It freezes well for up to 2 months. Keep in mind that the texture of some vegetables might soften slightly after freezing, but the flavors will stay vibrant and delicious.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent burning. Adding a splash of water or coconut milk can refresh the sauce’s creaminess if it thickens too much. Avoid microwaving too aggressively to keep tofu tender and maintain the curry’s silky texture.
FAQs
Can I substitute tofu with another protein?
Absolutely! While tofu absorbs flavors so well and provides a great texture, you can swap it for tempeh, chickpeas, or even cooked chicken if you’re not strictly plant-based.
Is this recipe vegan-friendly?
Yes, it is. Just omit the fish sauce or replace it with a vegan alternative like soy sauce or tamari, and you’ll have a fully vegan, irresistibly flavorful curry.
How spicy is this curry?
The heat level depends on the amount of green curry paste you use. The recipe suggests 4 to 6 tablespoons so you can adjust according to your heat preference. For milder versions, start with 4 tablespoons and add more gradually.
Can I use fresh lemongrass instead of paste?
Yes, fresh lemongrass is a wonderful substitute. Use about 1 tablespoon of finely minced fresh lemongrass per 2 teaspoons of paste. Just be sure to remove any tough stalk pieces after cooking.
What if I don’t have green curry paste on hand?
Green curry paste is the soul of this dish, but if you don’t have any, you can make a quick substitute by blending green chilies, garlic, ginger, shallots, lemongrass, cilantro roots, and kaffir lime leaves with a touch of oil. Otherwise, red curry paste can work too, though it will change the flavor profile.
Final Thoughts
This Tofu Green Curry Recipe is truly a celebration on every level—from its vibrant colors and fresh ingredients to its heady, layered flavors that comfort and excite the palate. It’s a dish that feels lovingly homemade yet is sophisticated enough to serve to guests any night of the week. Give yourself the gift of this delightful, nourishing meal soon—you won’t regret it!
Print
Tofu Green Curry Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Tofu Green Curry recipe featuring tender tofu and a medley of fresh vegetables simmered in a fragrant coconut milk and green curry paste sauce. This dish is perfect for a hearty, plant-based meal and is easy to prepare in under an hour.
Ingredients
Tofu and Oil
- 14 ounces extra firm tofu
- 2 teaspoons coconut oil (or avocado oil, divided)
Vegetables and Seasonings
- 1 medium onion, chopped
- 2 tablespoons fresh ginger, grated or ginger paste
- 4 to 6 tablespoons green curry paste (to your taste)
- 2 teaspoons lemongrass paste (Gourmet Garden recommended)
- 1 teaspoon kosher salt
- 1 ½ cup carrots, peeled and sliced on the bias (1/4 inch thick)
- 2 ½ cups cauliflower florets
- 2 ½ cups yellow squash, sliced to 1/4 inch
Liquids and Final Flavorings
- 1 tablespoon fish sauce (optional)
- 1 lime, juice and zest
- 14 ounces canned light coconut milk
- ¼ cup fresh cilantro (or Thai basil or both, plus more for garnish)
- Sriracha (optional)
Instructions
- Press and cube tofu: Press and pat the extra firm tofu dry using paper towels to remove excess moisture. Cut the tofu into bite-sized cubes and set aside.
- Cook tofu: Heat 1 teaspoon of coconut or avocado oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 6 to 8 minutes, turning occasionally until they are golden on all sides. Transfer the browned tofu to a plate and set aside.
- Sauté aromatics and spices: In the same skillet, add the remaining 1 teaspoon of oil. Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the grated ginger or ginger paste, green curry paste (4 to 6 tablespoons depending on heat preference), lemongrass paste, and kosher salt. Cook for 1 to 2 minutes, stirring constantly until fragrant.
- Add vegetables: Stir in the sliced carrots and cauliflower florets. Cook for 4 to 5 minutes, stirring occasionally to soften the vegetables without making them mushy. Add the sliced yellow squash and cook for another 2 to 3 minutes.
- Add liquids and seasoning: Stir in the fish sauce if using, lime juice and zest, and canned light coconut milk. Mix well to combine all the flavors.
- Simmer curry: Reduce heat to medium-low and let the curry simmer gently for 4 to 6 minutes until vegetables are tender but still retain some bite. Return the cooked tofu to the skillet and gently stir to coat it evenly with the curry sauce. Stir in fresh cilantro and/or Thai basil just before serving to add brightness.
- Serve: Serve the tofu green curry hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro, a wedge of lime, and add sriracha if desired for extra heat.
Notes
- Pressing tofu is key to a firmer texture that absorbs curry flavors better.
- Adjust the amount of green curry paste to control the heat level to your liking.
- Fish sauce is optional; omit for a vegetarian or vegan version and consider adding a splash of soy sauce for umami.
- Use fresh herbs like cilantro or Thai basil for best flavor.
- Serve with rice noodles or steamed jasmine rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
