Description
This vibrant and flavorful Tofu Green Curry is a delightful Thai-inspired dish featuring crispy pan-fried tofu cubes simmered in a rich, aromatic green curry sauce with a medley of colorful vegetables like carrots, cauliflower, and yellow squash. Enhanced with fresh ginger, lemongrass, coconut milk, and a splash of lime juice, this curry offers a perfect balance of creamy, tangy, and spicy notes. Ideal for a wholesome vegan meal or anyone craving a comforting, aromatic dinner served over steamed rice or noodles.
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
- 1 ½ cup carrots, peeled and sliced on the bias 1/4 inch thick
- 2 ½ cups cauliflower florets
- 2 ½ cups yellow squash, sliced to 1/4 inch
Seasonings and 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 plus zest
- 14 ounces canned light coconut milk
- ¼ cup fresh cilantro (or Thai basil, or both, plus more for garnish)
- Sriracha (optional, for serving)
Instructions
- Prepare Tofu: Press and pat tofu dry with paper towels to remove excess moisture, then cut into bite-sized cubes. Set aside for cooking.
- Pan-Fry Tofu: Heat 1 teaspoon of coconut oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 6 to 8 minutes, turning occasionally to brown all sides evenly until golden and crisp. Transfer 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 to 3 minutes until softened and translucent. Stir in the grated ginger, green curry paste, lemongrass paste, and kosher salt. Cook for 1 to 2 minutes, stirring constantly, until the mixture is fragrant and well combined.
- Add Vegetables: Stir in the sliced carrots and cauliflower florets. Cook for 4 to 5 minutes, stirring occasionally to slightly soften the vegetables. Then add the sliced yellow squash and cook for another 2 to 3 minutes until all vegetables are just tender but still retain some crunch.
- Add Liquids and Seasonings: If using, stir in the fish sauce for extra umami flavor. Add lime juice, lime zest, and canned light coconut milk. Stir well to combine everything into a rich curry sauce.
- Simmer the Curry: Reduce the heat to medium-low and let the curry simmer gently for 4 to 6 minutes until the vegetables are tender but not mushy and the sauce thickens slightly. Return the cooked tofu to the skillet and gently stir to coat the tofu cubes in the flavorful curry sauce. Stir in the fresh cilantro and/or Thai basil just before serving for a burst of herbaceous freshness.
- Serve: Serve the tofu green curry hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with additional cilantro or a lime wedge if desired. Optionally add Sriracha for a spicy kick.
Notes
- Pressing the tofu is essential to achieve a crispy texture when frying and to prevent sogginess in the curry.
- Adjust green curry paste quantity depending on your preferred spice level—start with 4 tablespoons for mild and increase up to 6 tablespoons for more heat.
- Fish sauce is optional and can be omitted to keep the dish fully vegan.
- Substitute coconut oil with avocado or vegetable oil if preferred.
- For extra freshness, garnish with Thai basil in addition to cilantro or both combined.
- This curry pairs wonderfully with jasmine rice, brown rice, or rice noodles depending on your carb preference.
- If you want a thicker curry, let it simmer longer to reduce the sauce or add a slurry of cornstarch mixed with water near the end.
