If you are craving something vibrant, comforting, and packed with layers of fresh, aromatic flavors, this Tofu Green Curry Recipe is just the dish you need. With a beautiful blend of creamy coconut milk, fragrant green curry paste, fresh herbs, and colorful veggies, it delivers a satisfying plant-based meal that’s both wholesome and indulgent. Perfectly crisped tofu adds a wonderful texture, making this curry an absolute crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Tofu Green Curry Recipe truly lies in its simple yet essential ingredients. Each element plays a vital role, whether adding bold flavor, delightful texture, or vibrant color to the dish.
- Extra firm tofu (14 ounces): The protein-packed star of the dish, it soaks up the curry flavors beautifully when cooked right.
- Coconut oil (2 teaspoons, or avocado oil): Adds a subtle richness and helps crisp the tofu while enhancing the curry’s tropical notes.
- Medium onion (chopped): Provides a gentle sweetness and a savory base to build your curry sauce.
- Fresh ginger (2 tablespoons grated or paste): Gives a zesty and warm spice that brightens the entire recipe.
- Green curry paste (4 to 6 tablespoons): The heart of the curry, delivering a fragrant, slightly spicy complexity—adjust to your taste!
- Lemongrass paste (2 teaspoons): Adds a citrusy brightness that elevates the freshness.
- Kosher salt (1 teaspoon): Essential to balance and enhance all the flavors.
- Carrots (1 ½ cup, sliced): Their natural sweetness and crunchy texture bring color and bite.
- Cauliflower florets (2 ½ cups): Adds a hearty, earthy note and soaks up the curry sauce beautifully.
- Yellow squash (2 ½ cups, sliced): Light and tender, it keeps the curry bright and fresh.
- Fish sauce (1 tablespoon, optional): A little umami boost that deepens the flavor profile for those who want it.
- Lime (juice and zest): Lifts the dish with zesty sharpness and a hint of citrus aroma.
- Canned light coconut milk (14 ounces): Creates the creamy, luscious curry base that envelops everything in richness.
- Fresh cilantro or Thai basil (¼ cup plus more for garnish): Essential fresh herbs that add brightness and herbal notes.
- Sriracha (optional): For those who love a little extra heat on the side.
How to Make Tofu Green Curry Recipe
Step 1: Prepare the Tofu
Start by pressing and drying the tofu to remove excess moisture, which helps it crisp up nicely in the pan. Cut it into bite-sized cubes so each piece can soak up the curry flavors evenly throughout cooking.
Step 2: Brown the Tofu
Heat one teaspoon of your chosen oil over medium-high heat in a large skillet or wok. Add the tofu cubes and let them cook, turning occasionally, until golden on all sides—this caramelization adds wonderful texture and flavor to your dish. Set the tofu aside once it’s beautifully crisped.
Step 3: Sauté the Aromatics
In the same skillet, pour in the remaining teaspoon of oil. Toss in the chopped onion, sautéeing it gently until softened, about 2 to 3 minutes. Then stir in the grated ginger, green curry paste, lemongrass paste, and kosher salt. Keep stirring for 1 to 2 minutes so all those vibrant flavors awaken and fill your kitchen with an incredible aroma.
Step 4: Cook the Vegetables
Add the carrots and cauliflower first, allowing them to cook for 4 to 5 minutes to start softening. Then add the yellow squash and cook for an additional 2 to 3 minutes. This gradual addition ensures everything stays perfectly tender without getting mushy, retaining that lovely balance of textures.
Step 5: Add the Coconut Milk and Seasonings
Pour in the canned light coconut milk along with the fish sauce (if using), lime juice, and zest. Stir the mixture well to combine, bringing a luxurious creaminess that marries all the flavors wonderfully.
Step 6: Simmer and Combine
Lower the heat to medium-low and let your curry gently simmer for 4 to 6 minutes, just until the vegetables reach a tender perfection. Then carefully fold the browned tofu back into the skillet, allowing each piece to be coated in that luscious curry sauce. Finish with fresh cilantro or Thai basil stirred in right before serving to add an herbal lift.
Step 7: Serve Hot and Enjoy
Serve your tofu green curry steaming over a bed of fluffy jasmine or brown rice, or even rice noodles. A squeeze of fresh lime, a sprinkle of cilantro, and a drizzle of Sriracha for those who love heat make this an unforgettable bowl of comfort and joy.
How to Serve Tofu Green Curry Recipe
Garnishes
Fresh herbs like cilantro and Thai basil are non-negotiable for serving—they add a bright, fresh pop that cuts through the richness. A wedge of lime on the side invites guests to add a bit of tang, enhancing the overall vibrancy. For spice lovers, a drizzle or dollop of Sriracha adds a playful kick that complements the creamy heat perfectly.
Side Dishes
This curry shines bright on its own but pairs beautifully with simple steamed jasmine or brown rice, which soaks up the luxurious sauce. For a lighter option, rice noodles create a lovely base that tastes wonderful tinged with curry flavors. You can also serve it with a crunchy side salad or lightly pickled vegetables to introduce a refreshing contrast.
Creative Ways to Present
Consider serving your tofu green curry in a coconut shell bowl for a fun presentation that adds tropical charm. Garnish plates with leftover fresh herbs, thin slices of red chili for color contrast, or roasted cashews for an added crunch. For a casual dinner, assemble deconstructed bowls where guests build their own with rice, curry, and toppings. This little extra creativity will delight friends and family every time.
Make Ahead and Storage
Storing Leftovers
To store your tofu green curry, transfer it to an airtight container and refrigerate within two hours of cooking. It will stay fresh for up to 3 days, making it a fantastic option for weekday lunches or quick dinners.
Freezing
You can freeze leftover curry, but keep in mind the texture of the tofu and vegetables might be slightly softer upon reheating. Use a freezer-safe container and consume within 1 to 2 months for the best flavor and quality.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally to warm evenly. Adding a splash of water or coconut milk can help loosen the sauce if it thickens too much. Alternatively, microwave in short bursts, stirring between, to avoid overheating the tofu.
FAQs
Can I use regular tofu instead of extra firm?
While regular tofu can be used, extra firm tofu is best for this recipe because it holds its shape and crisps nicely during cooking, providing great texture in your curry.
Is this recipe vegan-friendly?
This Tofu Green Curry Recipe is mostly vegan, but if you want it fully plant-based, simply omit the fish sauce and replace it with a splash of soy sauce or tamari for added umami.
How spicy is the green curry?
The heat level depends on your chosen quantity of green curry paste. Start mild with 4 tablespoons and increase to 6 if you enjoy more spice. Adding Sriracha on the side also lets you control the heat per serving.
Can I substitute vegetables?
Absolutely! Feel free to swap in your favorite seasonal veggies like bell peppers, snap peas, or broccoli. Just adjust cooking times so everything cooks evenly without losing texture.
What if I don’t have lemongrass paste?
If you don’t have lemongrass paste, fresh lemongrass stalks can be finely minced, or a small amount of lemon zest can add a similar bright citrus element. It’s great to include but not essential.
Final Thoughts
This Tofu Green Curry Recipe has become one of my absolute favorites because it strikes the perfect balance between cozy and fresh, rich and light. I hope you’ll give it a try soon and enjoy every colorful, flavorful bite as much as I do. Trust me, once you taste this curry, it’ll quickly become a staple in your kitchen too!
Print
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: Vegan
Description
This vibrant Tofu Green Curry recipe features tender tofu cubes simmered in a fragrant and spicy green curry sauce loaded with fresh vegetables like carrots, cauliflower, and yellow squash. Made with coconut milk, lemongrass paste, and green curry paste, this dish offers a harmonious blend of creamy, tangy, and savory flavors. Perfect for a wholesome vegan meal that’s both nutritious and comforting.
Ingredients
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 (Gourmet Garden recommended)
- 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 to 1/4 inch
Sauce and Garnish
- 1 tablespoon fish sauce (optional)
- 1 lime (juice of plus zest)
- 14 ounces canned light coconut milk
- ¼ cup fresh cilantro (or Thai basil, or both, plus more for garnish)
- Sriracha (optional)
Instructions
- Press and cube 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 paste: In the same skillet, add 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 salt. Cook for 1 to 2 minutes while stirring constantly until fragrant.
- Cook vegetables: Stir in carrots and cauliflower, cooking for 4 to 5 minutes while stirring occasionally. Add yellow squash and cook another 2 to 3 minutes until slightly tender.
- Add liquids and seasonings: Add the fish sauce if using, lime juice and zest, and 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 vegetables are tender but still retain some texture. Return tofu to the skillet and gently stir to coat in the curry sauce. Stir in cilantro and/or basil just before serving.
- Serve: Serve hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro or a lime wedge if desired. Add Sriracha for heat, if preferred.
Notes
- Pressing tofu thoroughly helps achieve a crispy texture when pan-frying.
- Adjust the amount of green curry paste to your preferred spice level.
- Fish sauce is optional and can be omitted to keep the dish vegan.
- Fresh herbs like cilantro and Thai basil enhance the aromatic flavor, but you can use either one or both.
- Serve with rice or noodles to make it a complete meal.
- Sriracha can be added for extra heat, or left out for a milder curry.
