Thai-inspired Tofu Green Curry is a flavorful, high-protein dish made with creamy coconut milk, Thai green curry paste, tofu, and loaded with fresh vegetables.
Green Curry Tofu
Green curry has always been one of my favorite Thai dishes to order out, so recreating it at home was a must. This version turned out so good; it truly tastes restaurant-quality. The tofu soaks up the spicy, fragrant green coconut curry sauce, while the vegetables add color, crunch, and nutrition. Finished with a silky coconut broth, it’s the perfect balance of comfort, heat and freshness. I served it over jasmine rice for a quick, healthy meal that’s both satisfying and delicious and also great for meal prep!
Why This Recipe Works
I love tofu and try to eat it at least once a week to incorporate more plant-based foods into my diet. Some of my favorite tofu recipes are these Pan Seared Tofu Bowls, Air Fryer Peanut Curry Tofu, and Tofu Stir Fry with Vegetables. This easy green curry tofu has become a new favorite that I’m excited to add to my rotation.
- Nourishing: This healthy curry uses plant-based protein and a rainbow of vegetables, making it a satisfying, nutrient-rich dinner.
- Balanced Flavors: This dish combines multiple ingredients to add depth and richness, creating a delicious meal that’s better than takeout.
Is Thai green curry hotter than red?
Thai green curry, made with fresh green chilies, is usually spicier than red, which uses dried red chilies. Keep reading below for my top recommendations for green curries.
Ingredients You’ll Need
Below are the ingredients in this Thai green curry tofu. See the recipe card below for the exact measurements.
- Extra-Firm Tofu: Pat the tofu dry with paper towels to remove excess liquid, then cut it into bite-sized cubes.
- Coconut or Avocado Oil for searing the tofu and sauteing the vegetables
- Aromatics: Chopped onion and grated ginger (You can also use ginger paste, typically found in the produce section.)
- Green Curry Paste: Mae Ploy is my favorite green curry paste because it’s quite spicy. However, it does contain shrimp, so consider Maesri Green Curry Paste as a vegan alternative. These might be hard to find at your usual supermarket, but they can often be found at Asian markets or online. Thai Kitchen is commonly available, but it is milder, so you may need to add extra.
- Lemongrass Paste is a convenient way to get lemongrass flavor without any prep work. Gourmet Garden sells a paste, which is usually located in the refrigerated section of the produce department. Freshly grated lemongrass also works.
- Kosher Salt for seasoning
- Vegetables: Carrots, cauliflower florets, yellow squash, snow peas
- Fish Sauce adds depth of flavor. Use Halo fish sauce to keep the curry vegan.
- Lime: Juice and zest a lime. It brightens the dish and complements the creamy coconut milk and spicy curry.
- Canned Coconut Milk creates a creamy sauce and balances the curry’s spiciness.
- Herbs: Garnish the dish with fresh cilantro, Thai basil, or both.
- Sriracha: Drizzle sriracha over your bowl for an extra kick.
How to Make Green Curry Tofu with Vegetables
Cooking the tofu separately and adding it at the end prevents it from falling apart. You’ll also cook the hard veggies first, then the softer ones, so they cook evenly without getting mushy. See the recipe card at the bottom for printable directions.
- Sear the Tofu: Cook it in a large skillet over medium-high heat until golden on all sides. Then, transfer it to a plate.
- Cook the Aromatics: Sauté the onions, then stir in the ginger, curry, lemongrass paste, and salt.
- Cook the Vegetables: Add the carrots and cauliflower. After 4 to 5 minutes, stir in the squash and snow peas.
- Simmer the Curry Sauce: Pour in the fish sauce, lime juice, zest, and coconut milk. Reduce the heat to medium-low and simmer the curry for 4 to 6 minutes.
- Tofu and Herbs: Add the tofu to the skillet and coat it with the sauce. Sprinkle with herbs and serve.
Variations
- Swap the protein: Replace tofu with shrimp or diced chicken thighs.
- Make it vegan by using vegan fish sauce and green curry.
- Ginger tip: Don’t throw out leftover ginger root! Freeze it in a zip-top bag so you always have some ready for future recipes. There’s no need to thaw or peel it–just grate it into your next dish.
- Use whatever vegetables you have on hand: Substitute zucchini for yellow squash and broccoli for cauliflower. You could also use bell pepper, mushrooms, or baby bok choy.
- Make it lighter: I loved how creamy the sauce was with regular coconut milk, but you can use light coconut milk or half a can of regular coconut milk and 7 ounces of water if you prefer.
- Herb options: If you can’t find Thai basil and don’t like cilantro, use regular basil or mint.
Storage
- Refrigerate leftover tofu curry and rice in separate containers for up to 4 days. However, if you’re packing it to take to work, you can store the rice and tofu together in the same container.
- Freeze it with or without the rice for 3 months. Just know that the rice may absorb some of the sauce, so it might become thicker once you thaw it. You may need to add a splash of water to thin it out.
- Reheat: Thaw the container in the fridge, then microwave until warm.
More Thai Curry Recipes You’ll Love
For more dinner ideas using curry, check out these five healthy Thai curry recipes to inspire your next meal!
Yield: servings
Serving Size: 2 cups
- 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 coconut milk
- ¼ cup fresh cilantro, or Thai basil, or both plus more for garnish
- sriracha, optional
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Press and pat tofu dry with paper towels, cut into bite-sized cubes, and set aside.
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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.
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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.
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Stir in carrots, and cauliflower. Cook for 4 to 5 minutes, stirring occasionally. Add yellow squash and cook for another 2 to 3 minutes.
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Add fish sauce if using, lime juice, zest, and coconut milk. Stir well to combine.
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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.
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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.
Last Step:
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*I use Mae Ploy which is the best, pretty spicy but contains shrimp, Maesri Thai Green Curry Paste is a great vegan option.
Serving: 2 cups, Calories: 356 kcal, Carbohydrates: 21.5 g, Protein: 14.5 g, Fat: 23.5 g, Saturated Fat: 16.5 g, Sodium: 1715 mg, Fiber: 5 g, Sugar: 9.5 g
