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Tofu Green Curry

Tofu Green Curry

4.80 from 10 votes
Green curry tofu is a flavorful, high-protein dish made with creamy coconut milk, Thai green curry paste, tofu, and plenty of vegetables. It tastes restaurant-quality, comes together quickly, and is perfect served over jasmine rice for an easy, comforting weeknight meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Course: Dinner, Meal Prep
Cuisine: Thai

Ingredients

  • 14 ounces extra firm tofu
  • 2 teaspoons coconut oil ( or avocado oil if you prefer, divided)
  • 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 (I use Gourmet Garden)
  • 1 teaspoon kosher salt
  • 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)
  • 1 tablespoon fish sauce (optional)
  • 1 lime (Juice of plus zest)
  • 14 ounce canned light coconut milk
  • ¼ cup fresh cilantro ( or Thai basil, or both plus more for garnish)
  • sriracha (optional)

Instructions

  • Press and pat tofu dry with paper towels, cut into bite-sized cubes, and set aside.
  • 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.
  • In the same skillet, add the remaining 1 teaspoon of oil. Add onion and sauté for 2–3 minutes until softened. Stir in ginger, green curry paste, lemongrass paste, and salt. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
  • Stir in carrots, and cauliflower. Cook for 4 to 5 minutes, stirring occasionally. Add yellow squash and cook for another 2 to 3 minutes.
  • Add fish sauce if using, lime juice, zest, and coconut milk. Stir well to combine.
  • Reduce heat to medium-low and let the curry simmer for 4 to 6 minutes, until the vegetables are tender but not mushy. Return tofu to the skillet and gently stir to coat in the curry sauce. Stir in cilantro and/or basil just before serving.
  • Serve hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro or a lime wedge if desired. Add Sriracha if desired.

Notes

*I use Mae Ploy which is the best, pretty spicy but contains shrimp, Maesri Thai Green Curry Paste is a great vegan option.

Nutrition

Serving: 2cups, Calories: 356kcal, Carbohydrates: 21.5g, Protein: 14.5g, Fat: 23.5g, Saturated Fat: 16.5g, Sodium: 1715mg, Fiber: 5g, Sugar: 9.5g
- WW Points: 5