Thai Green Curry Tofu
This Thai Green Curry Tofu features crispy pan fried tofu and colorful veggies in a luscious, aromatic coconut green curry sauce. An easy 30 minute plant based dinner that tastes better than takeout!
Ingredients
- 2 tablespoons avocado oil divided
- 1 block approx. 14 oz extra firm or firm tofu, pressed and cut into cubes
- 1 medium onion chopped
- 2 garlic cloves finely chopped
- 1 medium zucchini chopped
- ½ red bell pepper sliced or chopped
- 2 tablespoons Thai green curry paste adjust to taste based on spice preference
- 1 14 ounce can full fat coconut milk
- 1 tablespoon coconut sugar
- 2 tablespoons soy sauce use tamari or gluten free soy sauce if needed
- A generous squeeze of fresh lime juice
Instructions
- Heat 1 tablespoon of the avocado oil in a large skillet or wok over medium high heat. Once the oil is hot and shimmering, carefully add the cubed tofu in a single layer. Cook the tofu for 1 to 2 minutes per side, turning until all sides are golden brown and crispy. Transfer the crispy tofu to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon of avocado oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 2 minutes until it begins to soften. Add the chopped garlic and cook for an additional 30 seconds until fragrant.
- Add the chopped zucchini and sliced red bell pepper to the skillet. Cook, stirring occasionally, for 2 to 3 more minutes until the vegetables are tender crisp.
- Stir in the Thai green curry paste and cook for 1 minute, stirring constantly, to bloom the spices and deepen the flavor.
- Pour in the full can of coconut milk, then add the coconut sugar and soy sauce. Stir everything together until well combined and the sauce is a uniform color. Bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes.
- Gently fold the reserved crispy tofu back into the skillet. Stir to coat the tofu evenly in the sauce. Add a generous squeeze of fresh lime juice and stir once more.
- Taste the curry and adjust the seasoning if needed, adding more soy sauce for saltiness, lime juice for brightness, or a touch more curry paste for heat.
- Remove from the heat and serve immediately over jasmine rice.
Notes
Use extra firm tofu for the crispiest results. Press the tofu for 15-20 minutes before cubing to remove excess moisture for an even better texture. If you prefer softer tofu, firm or medium firm will also work; just handle it gently when stirring.
The spice level of green curry paste varies greatly by brand. Start with 1 tablespoon if you are sensitive to heat, and add more to taste.
Cooking the tofu separately and adding it back at the end helps it maintain its crispy exterior. It's a step worth taking!
This curry pairs beautifully with jasmine rice. Brown rice or rice noodles also work wonderfully.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. Nutrition: Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes. It does not include rice or additional sides.
The spice level of green curry paste varies greatly by brand. Start with 1 tablespoon if you are sensitive to heat, and add more to taste.
Cooking the tofu separately and adding it back at the end helps it maintain its crispy exterior. It's a step worth taking!
This curry pairs beautifully with jasmine rice. Brown rice or rice noodles also work wonderfully.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. Nutrition: Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes. It does not include rice or additional sides.