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
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
- 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.
