Green Curry with tofu
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
This vibrant and flavorful green curry tofu is a perfect vegetarian dish that’s both healthy and delicious. With tofu and a medley of vegetables including cauliflower, carrots, and broccoli, this curry is sure to satisfy your taste buds. Serve it over steamed rice.
Ingredients:
For the Green Curry Paste:
4 green chilies, deseeded and chopped (adjust to taste)
1 shallot, chopped
3 cloves garlic, chopped
1 tablespoon ginger, chopped
1 stalk lemongrass, chopped (or 1 tablespoon lemongrass paste)
1/4 cup fresh cilantro, including stems
1/4 cup fresh basil leaves
Zest of 1 lime
2 tablespoons lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon water (if needed for blending)
For the Curry:
1 block firm tofu, drained and pressed
1 tablespoon vegetable oil (for curry)
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 can (400 ml) coconut milk
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon brown sugar
1 small head of cauliflower, cut into small florets and julienned
2 medium carrots, julienned
1 small head of broccoli, cut into small florets
1 red bell pepper, julienned
1 tablespoon lime juice
Fresh Thai basil or coriander , chopped (for garnish)
Salt and pepper to taste
Instructions
Instructions
Prepare the Green Curry Paste:
Combine all the green curry paste ingredients in a blender or food processor.
Blend until smooth, adding a little water if necessary to achieve a paste-like consistency. Set aside.
Prepare the Tofu:
Cut the tofu into 1-inch cubes and set aside.
Make the Curry:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
Add the chopped onion and sauté until translucent, about 3 minutes.
Add the garlic and ginger and sauté for another 1-2 minutes until fragrant.
Add 2-3 tablespoons of the homemade green curry paste (adjust to taste) and cook for 1-2 minutes until the paste is well incorporated and fragrant.
Add Liquids:
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the soy sauce and brown sugar, stirring until the sugar dissolves.
Bring the mixture to a simmer.
Add Vegetables:
Add the cauliflower, carrots, broccoli, and bell pepper to the curry.
Simmer for about 10 minutes, or until the vegetables are tender but still crisp.
Combine and Season:
Add the tofu to the curry and stir to combine.
Simmer for another 2-3 minutes to heat the tofu through.
Stir in the lime juice and adjust seasoning with salt and pepper to taste.
Serve:
Serve the green curry tofu over steamed rice or with warm naan bread.
Garnish with fresh Thai basil or cilantro.
Chef Brooke Silk's Notes:
Adjusting Heat: The level of heat can be adjusted by adding more or fewer green chilies to the paste. Taste the paste and adjust accordingly.
Vegetable Prep: To julienne the vegetables, slice them into thin matchstick-sized pieces. This not only looks appealing but also ensures they cook evenly.
Tofu Pressing: Pressing the tofu removes excess moisture, allowing it to absorb more flavors from the curry sauce. You can press tofu by wrapping it in paper towels and placing a heavy object on top for 15-20 minutes.
Coconut Milk: For a richer curry, use full-fat coconut milk. Light coconut milk will result in a thinner sauce.