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
Scale
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.
