Thai Green Curry Tofu Recipe
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.
Servings 4 people
Calories 448kcal
Ingredients
Tofu
- 14 ounce package extra firm tofu drained and pressed
- Cooking spray
Curry
- 1 tablespoon coconut oil or other vegetable oil
- 1 small yellow onion diced into ¼ - ½ inch pieces
- 2 medium carrots sliced into thin rounds or half-rounds, ⅛- inch thick
- 2 cloves garlic chopped
- 1- inch piece fresh ginger finely grated
- 1 medium red bell pepper diced into ½ inch pieces
- 2-4 tablespoons Thai green curry paste Use less for a milder curry and more for a spicy one.
- 1 14 ounce can coconut milk
- 1 cup vegetable broth
- 2 cups fresh green beans cut into 1-inch pieces
- 2 cups spinach leaves coarsely chopped.
- ½ cup basil leaves whole
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- Salt and pepper to taste
Serving
- 2 cups cooked Jasmine rice or your favorite optional
- Optional garnishes Lime wedges chopped cilantro, chopped green onions, chopped peanuts, chili peppers
Instructions
Tofu
- 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.
Nutrition
Calories: 448kcal | Carbohydrates: 40g | Protein: 14g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 601mg | Potassium: 816mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9278IU | Vitamin C: 55mg | Calcium: 128mg | Iron: 6mg
