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
Scale
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
