Thai Green Curry Tofu
This Thai Green Curry Tofu is creamy, aromatic, and packed with bold Thai flavor. Made with crispy-edged tofu, colorful vegetables, coconut milk, and green curry paste, this easy vegan curry is satisfying, protein-rich, and perfect for weeknight dinners.
Ingredients
- Tofu & Vegetables
- 14 oz extra-firm tofu pressed and cubed
- 2 tablespoons neutral oil avocado or vegetable oil
- 1 small onion thinly sliced
- 2 cups mixed vegetables bell peppers, broccoli, zucchini, snap peas, or green beans
- Curry Sauce
- 2 –3 tablespoons Thai green curry paste adjust to taste
- 1 13.5 oz can full-fat coconut milk, shaken well
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated or paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon coconut sugar or brown sugar
- 1 –2 tablespoons fresh lime juice
- Optional Garnish
- Fresh basil or cilantro
Instructions
- Press tofu for 15–20 minutes to remove excess moisture, then cut into cubes.
- Heat oil in a large skillet, wok, or Dutch oven over medium heat.
- Add tofu cubes and cook for 6–8 minutes, turning occasionally, until lightly golden. Remove and set aside.
- In the same pan, add onion and cook for 2–3 minutes until softened.
- Stir in garlic and ginger; cook for 30 seconds until fragrant.
- Add green curry paste and cook for 1 minute, stirring constantly to release aromatics.
- Pour in coconut milk, soy sauce, and sugar. Bring to a gentle simmer.
- Add vegetables and cooked tofu.
- Simmer uncovered for 10–12 minutes, stirring occasionally, until vegetables are tender and sauce is creamy.
- Remove from heat and stir in lime juice.
- Taste and adjust seasoning with more curry paste, salt, sugar, or lime as needed.
- Garnish with fresh herbs and serve warm.
Notes
- Pressing tofu is essential for the best texture and flavor absorption.
- Keep the curry at a gentle simmer—do not boil, or the coconut milk may split.
- Add softer vegetables later if needed to avoid overcooking.