If you are craving a vibrant, comforting dish that bursts with fresh flavors and rich textures, look no further than this Tofu Green Curry Recipe. This delightful curry brings together silky tofu cubes swimming in a fragrant, coconut-infused green curry sauce, loaded with colorful veggies and zesty lime. It’s the perfect balance of creamy, spicy, and tangy—all in one bowl. Whether you’re a longtime lover of Thai cuisine or trying tofu in a curry for the first time, this recipe will quickly become a cherished go-to in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is key to making this Tofu Green Curry Recipe sing with flavor. Each element plays an important role, from providing texture and aroma to delivering that signature creamy and spicy green curry taste.
- 14 ounces extra firm tofu: Drained and pressed for the best texture that holds up in the curry.
- 2 teaspoons coconut oil: Adds a rich, tropical aroma; avocado oil works too for a neutral taste.
- 1 medium onion (chopped): Provides a subtle sweetness that deepens as it sautés.
- 2 tablespoons fresh ginger (grated or paste): Brings a warm, zesty kick that balances the curry’s creaminess.
- 4 to 6 tablespoons green curry paste: The heart of the dish—adjust based on your preferred spice level.
- 2 teaspoons lemongrass paste: Delivers fresh, citrusy notes common in authentic Thai curries.
- 1 teaspoon kosher salt: Enhances all the flavors and rounds out the dish.
- 1 ½ cup carrots (sliced on the bias): Adds crunch and a slight sweetness for color contrast.
- 2 ½ cups cauliflower florets: Soaks up the curry sauce wonderfully while adding texture.
- 2 ½ cups yellow squash (sliced): Soft and mildly sweet, it lightens the curry with its tender bite.
- 1 tablespoon fish sauce (optional): A salty umami boost; omit for a vegan-friendly dish.
- 1 lime (juice and zest): Adds brightness and acidity to cut through the richness.
- 14 ounces canned light coconut milk: Creates the creamy, luxurious base that ties everything together.
- ¼ cup fresh cilantro (or Thai basil, or both): Fresh herbs bring a pleasant punch of herbal fragrance.
- Sriracha (optional): For those who want to dial up the heat even more.
How to Make Tofu Green Curry Recipe
Step 1: Prepare and Cook the Tofu
Start by pressing and patting the tofu dry using paper towels—this is crucial to get a nice golden crust. Cut the tofu into bite-sized cubes so every piece gets coated nicely in the curry later. Heat one teaspoon of coconut oil in a large skillet or wok over medium-high heat. Cook the tofu cubes for about 6 to 8 minutes, turning occasionally, until all sides are golden and slightly crisp. Once done, transfer them to a plate and set aside.
Step 2: Build the Flavor Base
In the same skillet, add the remaining teaspoon of oil. Toss in the chopped onion and sauté for 2 to 3 minutes until softened and fragrant. Then stir in the grated ginger, green curry paste, lemongrass paste, and kosher salt. Continue cooking for 1 to 2 minutes while stirring constantly to coax out all the vibrant aromas of the curry paste and spices.
Step 3: Add the Vegetables
Next, add the sliced carrots and cauliflower florets into the skillet. Cook for about 4 to 5 minutes, stirring occasionally so everything starts to soften while still retaining a bit of bite. Follow that with the yellow squash, cooking for an additional 2 to 3 minutes. This layering ensures the vegetables finish cooking evenly without turning to mush.
Step 4: Stir in Liquids and Simmer
Now, pour in the fish sauce (if using), fresh lime juice, lime zest, and light coconut milk. Stir everything together so the curry paste is fully incorporated into the creamy liquid. Turn the heat down to medium-low and let the curry simmer gently for 4 to 6 minutes, until the vegetables reach your desired tenderness.
Step 5: Finish with Tofu and Herbs
Finally, return the golden tofu cubes to the skillet and gently stir to coat them in the luscious curry sauce without breaking them up. Toss in the fresh cilantro or Thai basil—or both if you’re feeling adventurous—just before serving. This adds a fresh burst of herbal brightness to the finished dish.
How to Serve Tofu Green Curry Recipe
Garnishes
A sprinkle of fresh cilantro or Thai basil over the top elevates both the appearance and flavor, giving each bite a fragrant lift. A lime wedge on the side invites everyone to add an extra splash of citrus zing. For those who enjoy more heat, a drizzle of Sriracha adds a playful spicy kick that complements the creamy curry sauce beautifully.
Side Dishes
This tofu green curry recipe shines when served atop freshly steamed jasmine rice, which soaks up the sauce perfectly. Brown rice is another hearty option that adds nuttiness and extra fiber. For a gluten-free alternative or lighter meal, pairing it with rice noodles makes the dish feel more like a comforting bowl of noodle soup.
Creative Ways to Present
Want to impress your guests or just make dinner extra special? Serve the curry in individual coconut shell bowls or colorful ceramic dishes to bring an exotic touch to the table. Garnish with edible flowers or finely sliced red chilies for a burst of color. You can even turn it into a vibrant meal prep bowl by packing the curry and sides separately to keep textures fresh.
Make Ahead and Storage
Storing Leftovers
Leftover tofu green curry keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making the next-day meal even more delicious. Just be sure to let the curry cool before refrigerating to preserve the best texture of both tofu and vegetables.
Freezing
You can freeze your leftover tofu green curry for up to 2 months. Portion it out into freezer-safe containers and leave some headspace for expansion. When thawing, do so overnight in the fridge for the best results. Keep in mind that freezing may slightly soften the tofu, though the curry sauce remains wonderfully flavorful.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the curry feels too thick, add a splash of water or coconut milk to loosen the sauce. Microwaving works too—just cover the dish and heat in short bursts, stirring in between to heat evenly. Always check that the curry is piping hot before serving.
FAQs
Can I use other vegetables in this tofu green curry recipe?
Absolutely! Feel free to swap or add veggies like bell peppers, snap peas, baby corn, or spinach to customize your curry based on what you have on hand.
How do I make this recipe vegan?
Simply omit the fish sauce and boost the umami with a splash of soy sauce or tamari. This way, your Tofu Green Curry Recipe remains fully plant-based without losing depth of flavor.
What type of tofu is best for this dish?
Extra firm tofu is ideal because it holds its shape well during cooking and absorbs the curry flavors better. Make sure to press out excess moisture for the best texture.
Can I adjust the spiciness of this green curry?
Definitely! The amount of green curry paste controls the heat level, so start with less and add more as you prefer. Adding Sriracha or fresh chili slices at serving time is a great way to customize individual spice levels.
Is it okay to use full-fat coconut milk instead of light?
Yes, full-fat coconut milk will make the curry even richer and creamier, but it also adds more calories. Light coconut milk keeps it a bit lighter while still delivering that luscious texture.
Final Thoughts
This Tofu Green Curry Recipe is a true celebration of bold flavors and satisfying textures all coming together in one gorgeous pot. It’s an easy and joyful way to bring a taste of Thailand into your kitchen, impress friends and family, or simply treat yourself to a wholesome, vibrant meal. I can’t wait for you to try it—once you do, it’ll be a regular on your menu, just like it is in mine!
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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: Vegetarian
Description
This vibrant Tofu Green Curry is a flavorful, plant-based dish featuring crispy tofu cubes simmered in a fragrant green curry sauce with fresh vegetables like carrots, cauliflower, and yellow squash. Infused with lemongrass, ginger, and a hint of lime, this Thai-inspired recipe delivers a perfect balance of spice and creaminess from light coconut milk, making it a delicious and comforting meal ideal for dinner or lunch.
Ingredients
Tofu
- 14 ounces extra firm tofu
- 2 teaspoons coconut oil (or avocado oil if you prefer, divided)
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 tablespoons fresh ginger, grated or ginger paste
- 1 ½ cups carrots, peeled and sliced on the bias ¼ inch thick
- 2 ½ cups cauliflower florets
- 2 ½ cups yellow squash, sliced ¼ inch thick
- ¼ cup fresh cilantro (or Thai basil, or both, plus more for garnish)
Flavorings & Sauces
- 4 to 6 tablespoons green curry paste (to your taste)
- 2 teaspoons lemongrass paste (Gourmet Garden recommended)
- 1 teaspoon kosher salt
- 1 tablespoon fish sauce (optional)
- 1 lime (juice and zest)
- 14 ounce canned light coconut milk
- Sriracha (optional)
Instructions
- Press and prepare tofu: Press and pat the tofu dry using paper towels to remove excess moisture. Cut the tofu into bite-sized cubes and set aside to ensure it crisps nicely during cooking.
- Cook tofu: Heat 1 teaspoon of coconut 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 all sides are golden brown. Transfer the tofu to a plate and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 teaspoon of oil. Add the chopped onion and sauté for 2–3 minutes until softened. Stir in the grated fresh ginger, green curry paste, lemongrass paste, and salt. Cook for 1 to 2 minutes, stirring constantly, until fragrant and well combined.
- Cook vegetables: Add the carrots and cauliflower to the skillet and cook for 4 to 5 minutes, stirring occasionally to allow them to soften slightly. Then add the yellow squash and cook for an additional 2 to 3 minutes.
- Add liquids and seasonings: Stir in the fish sauce if using, lime juice and zest, and light coconut milk. Mix everything well to combine all flavors.
- Simmer and combine: Reduce the heat to medium-low and let the curry simmer gently for 4 to 6 minutes until the vegetables are tender but still hold their shape. Return the tofu to the skillet and gently stir to coat it with the curry sauce. Finally, stir in the fresh cilantro and/or Thai basil just before serving.
- Serve: Serve the tofu green curry hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro, a lime wedge, and add sriracha for a spicy kick if desired.
Notes
- Pressing tofu is essential to achieve a crispy texture when pan-frying.
- You can adjust the amount of green curry paste to control the spiciness of the dish.
- Fish sauce is optional and can be omitted to keep the recipe fully vegetarian.
- Fresh herbs like cilantro and Thai basil add freshness—feel free to double the amount if you love herbs.
- Serve with your choice of rice or noodles for a complete meal.
