Thai Green Curry Tofu
This Thai Green Curry Tofu features crispy tofu tossed up in a luscious creamy coconut sauce, with some spicy green curry! It’s a simple and healthy recipe that’s bursting with Thai flavour!
If I could eat Thai green curry everyday I’d be a happy girl.
How can you go wrong with some crispy tofu covered in a creamy spicy green curry, served over a bowl of jasmine rice? Answer: You can’t.
Vegetarian Thai Green Curry
Traditionally, Thai green curry is made with chicken and uses fish sauce as the salty element of the curry.
If you’re wondering what spices are in green curry, the main components are green chillies, lemongrass, ginger, garlic, and herbs like Thai basil. This gives the curry a bright green colour.
To make a vegetarian Thai green curry, the main thing you’ll want to swap out is fish sauce for soy sauce. Soy sauce does have a bit of a darker colour, so I like to use a light soy sauce. You could also use Tamari or a liquid soy seasoning.
Next, you’ll want to replace the chicken with a vegetarian alternative. In today’s recipe, we’re using tofu, (a very popular ingredient in Thai dishes!) but you can use anything you like really. Tempeh, chickpeas, or an assortment of vegetables will all work!
How to make Thai green curry:
Making Thai green curry is pretty simple, and once you learn how you’ll be making it ALL the time!
- Start by cooking your tofu in a pan with some oil until it becomes nice and crispy.
- While that cooks, in a separate pan you’ll prepare your curry sauce. (*The key to making a great tasting curry sauce is all about balancing 3 elements: sweet, salty and sour. We get these flavours from coconut sugar, soy sauce and lime juice.)
- Once the sauce is prepared we add in the tofu and let it simmer together. Green curry is best served over jasmine rice.
A few notes on the recipe:
- Is Thai green curry paste vegan? When shopping for a green curry paste, make sure to check the label to make sure it is actually vegetarian/vegan friendly. Many green curry pastes contain shrimp paste, so it’s always good to double check!
- Some brands of curry paste tend to be A LOT spicer than others. So when preparing the dish, start by adding in 1 tbsp of curry paste, tasting the sauce and adding more as you go. I usually like to add about 2 tbsp of curry paste, but you may find that you need a bit more or less.
- Add in any vegetables you like to this green curry. Eggplant, potato, broccoli or bok choy would all taste great!
- Thai green curry tofu is best enjoyed served alongside some jasmine rice or some vermicelli rice noodles.
More Thai recipes to try
Thai Green Curry Tofu
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 mins
- Yield: 4–6 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Thai
Description
This Thai green curry is a healthy vegetarian recipe that comes together in less than 30 minutes!
Ingredients
- 1 tbsp avocado oil
- 1 block tofu, cut into cubes (approx 14oz, firm or extra firm)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 med zucchini, chopped
- 1/2 red pepper
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 tbsp coconut sugar
- 2 tbsp soy sauce
- a squeeze of lime juice
Instructions
- Heat the avocado oil in a skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
- Transfer the tofu to a bowl then heat the remaining 1 tbsp of avocado oil in the skillet.
- Add the onion and garlic and let cook for 2 minutes. Then add the zucchini and red pepper and let cook for another 2-3 minutes.
- Add remainder of the ingredients and mix everything together until well combined. Add back the tofu and mix.
- Taste and adjust seasoning if needed, then remove from heat and serve immediately.
Notes
Use extra firm tofu in this recipe for crispier tofu, or medium tofu if you prefer a softer texture.
Some brands of Thai Green Curry paste are spicier than others, so make sure to start with less if you don’t like your curry to spicy.
I like to cook the tofu separately then add it back at the end so it maintains some of its crispy texture.
This recipe is best served with a side of Jasmin rice.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 450
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
Keywords: Green curry tofu, Thai tofu, Thai curry tofu
If you tried this Thai Green Curry Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Hi! This looks amazing! Is the red pepper red bell
Pepper? Thank you! Can’t wait to make it!
Hi Elise, yes Red bell peppers!
Hi there!
Can we sub a real coconut for the can of coconut?
Hi Chelle, you need to use coconut cream, so I’m not sure what you mean by “real” coconut. If you mean an actual coconut, you would have to be able to make it into coconut cream
What brand green curry paste did you use? I think my flavor could be improved by potentially using a different brand. Thanks!
I use the thai kitchen brand!
Love this recipe but would like to turn up the heat when I make it for myself ! Any suggestions?
★★★★★
You can add some extra sriracha or some chili flakes to make it extra spicy if you like:)
I love green curry and wish I had found the recipe sooner! It’s amazing!!! I added shredded carrots & some chopped fresh basil to mine.
★★★★★
Happy you love the recipe Kellie!
I love tofu with coconut flavour.
Thanks Melina!
Easy recipe and exceptional flavor. Press the tofu to make it easier to cook / get crispy. I used Tamari and additional green curry paste to amp up the level of spice. I recommend adding in the curry paste just after the onion and garlic but before the remainder of the ingredients – break it up with the back of a spatula for easier blending. This is going to be a staple in our house!
★★★★★
Thanks Christine! So happy you loved the recipe!
I enjoyed this recipe. I suggest the tofu is pressed to remove the water and then marinated in the soy sauce prior to frying it. I added mushrooms which added so much flavor!
★★★★★
Happy you enjoyed the recipe Fran!
Made this as a meal prep this week, but I taste tested it tonight. So much flavor! I like that you can add whatever veggies you have on hand. I added a very nontraditional chopped kale and baby bella mushrooms to the mix.
★★★★★
Thanks for the review Alexandra! Happy you enjoyed 🙂
Looks delicious! Definitely will be making this! But I’m also loving the cute bowls. Where did you get them?
Thanks Jean! These bowls are from crate and barrel
I love love this recipe so much, it is so creamy and delightful! Love it:)
★★★★★
Thank you Vivi! Happy you enjoyed!
Love this recipe. I substitute the vegetables for whatever I have on hand, broccoli, carrots etc. It’s a delicious,fast, easy recipe for weeknights.
★★★★★
Hi, I am looking forward to making this but have to avoid anything with avocado 🥴Could you recommend an alternative in this recipe please?
Hi Aisling, for the oil you can use regular vegetable oil!
So easy to make and tastes amazing!
★★★★★
Thank you so much for the review Ty!
Omg! I NEVER write reviews especially on Pinterest…but omg. I made this for dinner tonight and it’s AMAZING! I subbed green curry paste for red curry paste and soy sauce for fish sauce and the flavor is ON POINT. I may add another tbsp of curry paste to kick up the spice level next time. I know chicken would be amazing in it too. THANK YOU for this recipe!!
★★★★★
Hi Kiersten, thank you so much for the review!! I’m thrilled you loved the recipe!
Is there a different sugar I can substitute the coconut sugar for?
Hi Heidi, you can use brown sugar, honey, maple syrup or just white table sugar.
My family thoroughly enjoyed this tonight! Thank you!
★★★★★
You’re welcome Erin!
Do we have to use soy sauce? Can we leave it out? xx
Hi Ayel, the dish will be off balanced if you do not add a salty element. You can substitute tamari for the soy sauce, or if you are not vegetarian you can use fish sauce, which is what is traditionally used.
I’m slowly converting my husband into a curry-lover and this recipe went over very well 🙂
★★★★★
Hi Jessica, that’s great to hear! Gotta love curry 🙂
How is yours such a pretty green? Mine turned browned with the soy sauce.
Hi Michelle,that would depend on both the brand of green curry and the brand of soy sauce you use. Some green curry pastes are more vibrant green than others, and some brands of soy sauce tend to be darker than others.
Are the calories per dish or serving? Do they include the rice?
Hi Gosia, the calories are for 1/5th of the recipe
This is so tasty and quick! I’m wondering whether it’s safe to freeze the leftover curry?
★★★★★
Hi Claire, you *can* freeze this recipe however it won’t be as good as made fresh. Coconut-based curries can separate in the freezer and may have a bit more of a grainy texture once defrosted!
I made this and it came out very delicious! Just wondering how does your sauce look so thick, mine was a bit runnier.
★★★★★
Hi Karo, thank you for the review! The sauce in traditional Thai cuisine is actually rather thin. This will depend a lot on how much the sauce cooks down in your pan before serving. If you prefer a thicker sauce, turn the heat up for a couple of minutes and the sauce will cook down.
Thanks! I’ll try that next time! 🤗
This curry was awesome! I added in some chopped eggplant and snow peas too, so good!
★★★★★
Those sound like some great additions to the recipe! Happy to hear you enjoyed!
What firmness of tofu do you use?
Firm or extra-firm will both work well! I’m also made this recipe with a soft tofu which is also delicious, but it will be a different texture!