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
Scale
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.
