Green Curry Tofu Vegetables (Print Version)

Tofu and veggies simmered in fragrant Thai green curry with coconut, served hot over jasmine rice.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 small zucchini, sliced
04 - 3.5 oz snap peas, trimmed
05 - 1 small carrot, thinly sliced
06 - 1 small onion, sliced

→ Curry Sauce

07 - 2 tbsp green curry paste
08 - 1 can (13.5 oz) coconut milk
09 - ½ cup vegetable broth
10 - 2 tsp soy sauce or tamari
11 - 1 tsp brown sugar
12 - 1 tbsp lime juice

→ Aromatics & Garnishes

13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, minced
15 - Fresh Thai basil or cilantro, for garnish
16 - 1 red chili, sliced (optional)
17 - Lime wedges, for serving
18 - Cooked jasmine rice, to serve

# How-To Steps:

01 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5–7 minutes. Transfer tofu to a plate and set aside.
02 - In the same pan, add a little more oil if necessary. Sauté onion, garlic, and ginger for 2 minutes until fragrant.
03 - Add bell pepper, zucchini, carrot, and snap peas. Stir-fry for 3–4 minutes until vegetables begin to soften.
04 - Stir in the green curry paste and cook for 1 minute until aromatic.
05 - Add coconut milk, vegetable broth, soy sauce (or tamari), and brown sugar. Stir and bring to a gentle simmer.
06 - Return tofu cubes to the pan. Simmer for 5–7 minutes until sauce thickens and tofu is heated through.
07 - Stir in lime juice. Taste and adjust seasoning as desired.
08 - Spoon curry over jasmine rice, garnishing with Thai basil or cilantro, sliced red chili, and lime wedges.

# Expert Tips:

01 -
  • Quick to make and friendly for busy weeknights
  • Uses only one pan for easy clean up
  • Vegan and gluten free without sacrificing flavor
  • Customizable vegetables to use what you have on hand
  • Appeals to those who crave creamy comfort and bold spices
02 -
  • Packed with plant protein and fiber for lasting satisfaction
  • Sauce thickens further as it cools for great leftovers
  • Stays vegan and gluten free with smart curry paste and soy sauce choices
03 -
  • Pressing tofu is key (use a heavy plate or tofu press so it fries up crisp)
  • Do not rush the curry paste step. Toasting the paste wakes up every herb and spice. If you want even more depth, add a splash of vegan fish sauce or tamari at the end

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