This Thai Green Curry Tofu with veggies is fragrant with the flavors of a lemongrass, chilies, galangal, and coriander. Using a prepared green curry paste makes this dish easy enough for a weeknight dinner. Tofu and veggies cook up in the flavorful sauce and are served over rice or noodles for a one-bowl meal everyone will love.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 448kcal
Ingredients
Tofu
14 ouncepackageextra firm tofu drained and pressed
Preheat oven to 400° F. Cut tofu into small cubes or triangles in size you prefer.
14 ounce package extra firm tofu
Spray a baking sheet with cooking spray or oil. Spread out tofu and cook for 20 minutes. Flipping it several times during cooking.
Cooking spray
Make Curry
Heat oil in a deep skillet or pot over medium high heat. When oil is hot, add onion and carrots to the and sauté for about 5 minutes.
1 tablespoon coconut oil or other vegetable oil, 1 small yellow onion, 2 medium carrots
Add red bell pepper, garlic and ginger and continue to sauté for an additional 2 minutes, stirring frequently.
2 cloves garlic, 1 medium red bell pepper, 1- inch piece fresh ginger
Add curry paste to veggies and cook for 2 minutes, stirring frequently.
2-4 tablespoons Thai green curry paste
Add coconut milk and broth to pan. Bring it to a gentle boil, reduce heat, cover and allow to cook for 12-15 minutes to soften the vegetables to desired texture.
1 14 ounce can coconut milk, 1 cup vegetable broth
When the vegetables are almost ready add the green beans and cook for 2 minutes. Stir in fresh spinach, cooked tofu, basil, soy sauce and rice vinegar and cook, just long enough to wilt greens. Add salt and pepper to taste.
2 cups fresh green beans, 2 cups spinach leaves, ½ cup basil leaves, 1 teaspoon rice vinegar, 1 tablespoon soy sauce, Salt and pepper to taste
Serve with rice and your choice of garnishes.
2 cups cooked Jasmine rice or your favorite, Optional garnishes Lime wedges
Video
Notes
Serving: Enjoy this Thai tofu curry with jasmine rice, a fragrant rice often served with Thai recipes, or brown rice works if you prefer whole grains. It's also quite tasty over soba noodles, lo mein noodles, or rice noodles.
Cooking Time: You can increase or decrease the cooking time of the veggies to your own tastes. I find that 10-12 minutes is great for crisp tender vegetables while 15-18 minutes results in more tender carrots and bell peppers while the green beans are a bit more crisp since they cook for only a short time.
Adjusting the Spice: If you want a mild to medium spicy green curry start with two tablespoons of green curry. Remember you can always add more if you want more heat but you can't take it away.
Adding Salt: Use caution as the curry paste and vegetable broth also add saltiness.