If you’re craving a vibrant and absolutely satisfying meal, let me introduce you to the magic of this Tofu Green Curry Recipe. It’s a harmonious blend of creamy coconut milk, fresh herbs, and perfectly cooked tofu, all coming together in a colorful, flavorful curry that’s as comforting as it is exciting. This dish strikes such a wonderful balance between spicy, tangy, and savory notes that every single bite feels like a little celebration in your mouth. Whether you are a seasoned curry lover or just stepping into the world of plant-based cuisine, this recipe is one you’ll want to keep on repeat.
Ingredients You’ll Need
This recipe keeps things delightful yet simple, focusing on fresh whole ingredients that bring amazing flavors and textures. Each element, from the creamy coconut milk to the mild sweetness of yellow squash, plays a key role in building the perfect green curry experience.
- Extra firm tofu (14 ounces): The protein star of the dish, tofu soaks up all the curry’s flavors while providing a wonderful chewy texture.
- Coconut oil (2 teaspoons): Adds a subtle tropical richness and is perfect for cooking tofu to golden perfection.
- Medium onion, chopped: Builds a flavorful base with its natural sweetness and depth.
- Fresh ginger (2 tablespoons, grated or paste): Brings a lively zing that wakes up the palate and complements the heat of the curry.
- Green curry paste (4 to 6 tablespoons): The soul of the dish, packed with herbs and spices; adjust to taste for your ideal level of heat.
- Lemongrass paste (2 teaspoons): Adds a citrusy brightness that lifts the curry’s flavor profile beautifully.
- Kosher salt (1 teaspoon): Essential for seasoning and balancing all the flavors.
- Carrots (1 ½ cups, peeled and sliced on the bias): Adds a gentle sweetness and crunchy texture.
- Cauliflower florets (2 ½ cups): Soaks up the curry sauce while offering a nice bite.
- Yellow squash (2 ½ cups, sliced): Brings a colorful, tender bite that contrasts nicely with heartier vegetables.
- Fish sauce (1 tablespoon, optional): Infuses a subtle umami depth, but the curry shines without it if you prefer vegetarian.
- Lime (juice and zest of 1): Provides a fresh tang that brightens the entire dish.
- Canned light coconut milk (14 ounces): Creates that luscious, creamy sauce that every green curry needs.
- Fresh cilantro or Thai basil (¼ cup): Adds herbal freshness that makes the dish sing; double up for garnish too.
- Sriracha (optional): For those who love an extra kick of heat on the side.
How to Make Tofu Green Curry Recipe
Step 1: Prepare and Cook the Tofu
Start by pressing the tofu to remove any excess moisture—this helps the cubes crisp up better without falling apart. Pat it dry and then cut into bite-sized cubes. Heat 1 teaspoon of coconut or avocado oil in a large skillet or wok over medium-high heat. Fry the tofu cubes for around 6 to 8 minutes, turning regularly until each side is a gorgeous, golden brown. Once they’re perfectly crisped, transfer the tofu to a plate and set aside so they stay nice and firm.
Step 2: Build the Flavor Base
Using the same skillet, add the remaining teaspoon of oil and toss in the chopped onions. Sauté for 2 to 3 minutes until they turn translucent and fragrant. Next, stir in your fresh ginger, the green curry paste, lemongrass paste, and kosher salt. Cook everything together for another 1 to 2 minutes while stirring constantly—this step is where all the magical aromas burst to life.
Step 3: Add the Vegetables
Pour in the sliced carrots and cauliflower florets first, cooking for about 4 to 5 minutes with occasional stirring to soften them slightly without losing their pleasant bite. Then add the yellow squash and let it cook for an additional 2 to 3 minutes. This layering ensures each vegetable retains its unique texture and freshness within the curry.
Step 4: Bring in the Saucy Goodness
Add the optional fish sauce (if you’re using it) along with the fresh lime juice, lime zest, and coconut milk. Mix well so that everything melds into a luxurious sauce. Reduce the heat to medium-low and simmer the curry gently for 4 to 6 minutes to allow the flavors to mingle and the vegetables to reach just the right tenderness.
Step 5: Finish with Tofu and Fresh Herbs
Return the browned tofu to the skillet and gently stir so the cubes get coated with the silky green curry sauce. Toss in the fresh cilantro and/or Thai basil right before serving to keep their bright, herbal notes vivid and fresh.
How to Serve Tofu Green Curry Recipe
Garnishes
To elevate the dish visually and flavor-wise, add a sprinkling of fresh cilantro leaves or Thai basil on top. A wedge of lime on the side brings inviting brightness and a little burst of tanginess just waiting to be squeezed over. For those who adore heat, a drizzle of Sriracha adds a playful spicy kick that complements the creaminess perfectly.
Side Dishes
This curry is fantastic served over steamed jasmine rice, which absorbs the luscious sauce beautifully. For a nutty twist, brown rice works wonderfully, adding a wholesome, chewy element. If you prefer something lighter, rice noodles also team up wonderfully with this savory curry, soaking up every drop of flavor.
Creative Ways to Present
Want to impress guests or jazz up your regular dinner routine? Serve this Tofu Green Curry Recipe in vibrant ceramic bowls with colorful garnishes like edible flowers, finely sliced red chili, or toasted coconut flakes. Pair it with a crisp side salad or serve family-style in a large, eye-catching dish to encourage sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Tofu Green Curry Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making it taste even better the next day. Just be sure to keep the tofu separate if you want to maintain its crisp edges, adding it back when reheating.
Freezing
While you can freeze this curry, keep in mind that the texture of the vegetables, especially squash, may soften after thawing. Freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
When reheating, stir gently and heat over low to medium heat to avoid breaking down the tofu or vegetables too much. Adding a splash of coconut milk or water can help maintain a lovely, saucy consistency as the curry warms back up.
FAQs
Can I use firm tofu instead of extra firm?
Yes, you can, but extra firm tofu holds up better during frying and simmering without crumbling. Firm tofu works in a pinch, but just handle it gently when cooking.
Is this recipe vegan-friendly?
Absolutely! Just omit the fish sauce or substitute it with soy sauce or tamari to keep the curry entirely plant-based without sacrificing flavor.
Can I make this curry spicier or milder?
Definitely. The green curry paste quantity can be adjusted according to your heat preference. Start with less and add more gradually to find your ideal spice level.
What can I substitute for lemongrass paste?
If you don’t have lemongrass paste, you can finely chop fresh lemongrass stalks or use a small amount of lime zest combined with a touch of ginger for a similar citrusy note.
Is it okay to use full-fat coconut milk?
Yes, full-fat coconut milk will make the curry even richer and creamier. Light coconut milk works well too if you prefer a lighter dish.
Final Thoughts
I can’t recommend this Tofu Green Curry Recipe enough if you’re looking to whip up something nourishing, bursting with flavor, and totally satisfying. It hits all the right notes—creamy, spicy, fresh, and just downright delicious. Once you try it, this curry will easily become a kitchen staple and a go-to meal for cozy nights or impressing friends. So grab your ingredients and dive into this flavorful adventure today!
Print
Tofu Green Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
A vibrant and flavorful Tofu Green Curry featuring tender tofu cubes simmered with fresh vegetables in a rich, aromatic green curry sauce made from green curry paste, coconut milk, and fresh herbs. This gluten-free, vegetarian Thai-inspired dish offers a perfect balance of spicy, tangy, and savory flavors, ideal for a comforting and healthy meal.
Ingredients
Tofu and Oil
- 14 ounces extra firm tofu
- 2 teaspoons coconut oil (or avocado oil if you prefer, divided)
Vegetables and Aromatics
- 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 (e.g. Gourmet Garden)
- 1 teaspoon kosher salt
- 1 ½ cups carrots, peeled and sliced on the bias 1/4 inch thick
- 2 ½ cups cauliflower florets
- 2 ½ cups yellow squash, sliced 1/4 inch thick
Liquids and Seasonings
- 1 tablespoon fish sauce (optional)
- 1 lime, juice and zest
- 14 ounces canned light coconut milk
Herbs and Garnishes
- ¼ cup fresh cilantro (or Thai basil, or both plus more for garnish)
- Sriracha (optional)
Instructions
- Prepare Tofu: Press and pat tofu dry with paper towels to remove excess moisture, then cut into bite-sized cubes and set aside.
- Cook Tofu: Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on all sides. Transfer tofu to a plate and set aside.
- Sauté Aromatics and Pastes: In the same skillet, add the remaining 1 teaspoon of oil. Add chopped onion and sauté for 2–3 minutes until softened. Stir in grated ginger, green curry paste, lemongrass paste, and kosher salt. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
- Cook Vegetables: Stir in the sliced carrots and cauliflower florets. Cook for 4 to 5 minutes, stirring occasionally. Add the sliced yellow squash and cook for another 2 to 3 minutes until vegetables start to soften but remain slightly crisp.
- Add Liquids and Seasoning: Add fish sauce if using, lime juice and zest, then pour in the canned light coconut milk. Stir well to combine all ingredients.
- Simmer Curry: Reduce heat to medium-low and let the curry simmer for 4 to 6 minutes until the vegetables are tender but not mushy. Return the cooked tofu to the skillet and gently stir to coat tofu in the curry sauce. Stir in fresh cilantro and/or Thai basil just before serving.
- Serve: Serve the curry hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro or a lime wedge as desired. Add sriracha if you like additional heat.
Notes
- Adjust the amount of green curry paste to control the spice level according to your preference.
- Pressing tofu before cooking is essential to achieve a firmer texture and better browning.
- Fish sauce is optional; omit for a vegan version or substitute with soy sauce.
- Use fresh herbs like cilantro or Thai basil to enhance the authentic flavors of the curry.
- This curry pairs well with jasmine rice, brown rice, or rice noodles for a complete meal.
- Sriracha is optional for adding extra heat at serving.
