Description
This vibrant Tofu Green Curry is a flavorful vegetarian dish featuring golden sautéed tofu, fresh vegetables, and aromatic green curry paste simmered in creamy light coconut milk. Perfectly balanced with lemongrass, ginger, and a touch of lime, this curry offers a delightful combination of spicy, tangy, and savory notes. Easy to prepare on the stovetop, it’s a wholesome meal that’s both comforting and nourishing, great for dinner served with jasmine rice or noodles.
Ingredients
Scale
Tofu and Oil
- 14 ounces extra firm tofu
- 2 teaspoons coconut oil (or avocado oil if preferred, divided)
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 tablespoons fresh ginger, grated or ginger paste
- 4 to 6 tablespoons green curry paste (adjust to taste)
- 2 teaspoons lemongrass paste (e.g., Gourmet Garden)
- 1 teaspoon kosher salt
- 1 ½ cups carrots, peeled and sliced on the bias, 1/4 inch thick
- 2 ½ cups cauliflower florets
- 2 ½ cups yellow squash, sliced ¼ inch thick
Liquids and Garnishes
- 1 tablespoon fish sauce (optional)
- 1 lime, juice of plus zest
- 14 ounces canned light coconut milk
- ¼ cup fresh cilantro (or Thai basil, or both plus more for garnish)
- Sriracha (optional, for serving)
Instructions
- Prepare Tofu: Press and pat the tofu dry using paper towels to remove excess moisture. Cut into bite-sized cubes and set aside to maintain shape during cooking.
- Sauté Tofu: 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 cooked tofu to a plate and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 teaspoon of oil. Add the chopped onion and sauté for 2 to 3 minutes until softened and translucent. Stir in fresh ginger, green curry paste, lemongrass paste, and kosher salt. Cook for 1 to 2 minutes while stirring constantly until fragrant and well combined.
- Cook Vegetables: Add the sliced carrots and cauliflower florets to the skillet. Cook for 4 to 5 minutes, stirring occasionally to allow the vegetables to slightly soften. Then add the sliced yellow squash and cook for another 2 to 3 minutes until all vegetables are tender but still retain some bite.
- Add Flavors and Liquids: Stir in the fish sauce, if using, along with lime juice and zest. Pour in the canned light coconut milk, mixing well to combine all flavors and ingredients evenly.
- Simmer Curry: Reduce heat to medium-low and let the curry simmer gently for 4 to 6 minutes. This allows the flavors to meld while ensuring vegetables are tender. Return the sautéed tofu to the skillet and gently stir to coat the tofu cubes with the curry sauce. Stir in the fresh cilantro and/or Thai basil just before serving to preserve their vibrant flavor and color.
- Serve: Serve the tofu green curry hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with additional cilantro or a lime wedge if desired. Optionally, drizzle with Sriracha for an extra kick of heat.
Notes
- Pressing the tofu is essential to remove excess water; this helps it brown nicely and absorb more flavor.
- Adjust green curry paste quantity according to your preferred spice level.
- Fish sauce is optional to keep the dish vegetarian, but it adds umami depth.
- Fresh herbs like cilantro or Thai basil can be used alone or combined for a fresh finish.
- Serve with your choice of rice or noodles to complete the meal.
- For a gluten-free version, verify that your curry paste and fish sauce are gluten-free.
