Green Curry Thai Style Tofu Recipe

The first time we ate Thai food, we fell in love. It is a blend of sour, spicy, umami, sugar, moist, dry-a variety of textures and flavours in one dish. It is just exhilarating; you would want to eat it again and again.

While Western cuisine’s priority is to keep it simple-one or two flavours in one dish-Thai cuisine focuses on keeping meals balanced with a range of flavours, each texture and taste stand out but complement each other.

If you have tasted Thai food, you know the miraculous taste in one meal from spicy and mild to sweet and sour.

And guess what? The preparation and cooking of Thai food are pretty easy and quick.

This Thai-style vegetable stir-fry recipe brings out Thai-inspired flavours in one meal. The coconut milk creates a silky sauce; the vegetables bring bold flavours in tofu, and chilli kicks in the spicy and hot texture.

Let’s get started and bring this green curry to life.

How to make Thai-Style Tofu Green Curry 

Prep time: 20 minutes

Cook time: 30 minutes

Total Time: 50 minutes

Serves 3 to 4

Ingredients 

Green Curry Paste 

  • ¼ cup thinly sliced purple onion
  • 1 cup cilantro, coarsely chopped fresh coriander leaves
  • ½ chopped fresh basil
  • 1 fresh stalk lemongrass, thinly sliced
  • 1-3 sliced green chillies
  • 2 fresh makrut lime leaves (can use frozen too)
  • 1 tablespoon of grated fresh ginger
  • 3 cloves garlic, sliced
  • 1 tablespoon coriander, ground
  • 2 tablespoons soy sauce
  • 2 teaspoons cumin, ground
  • ½ teaspoon sugar

Stir-Fry

  • 2 tablespoons vegetable oil
  • 1 pound firm tofu, cut into 1 inch cubes
  • 1 cups coconut milk
  • A handful of snow peas
  • 1 cup vegetable stock
  • 1 small sliced zucchini
  • Fresh basil (garnish)
  • 1 small cubed sweet potato
  • 3 bay leaves

Directions

  1. Press the tofu for at least 20 minutes to help it absorb the flavours. Cut into 1-inch cubes. Set aside.
  2. Prepare and chop the veggies. Put the green curry ingredients in a blender. Add ¼ cup of coconut milk enough to blend the ingredients and process.
  3. Heat the oil in a large wok over medium-high heat. Add the processed paste and stir-fry for about 2 minutes until fragrant. Add the vegetable stock and bay leaves and let the sauce come to a boil. Reduce heat to medium-low.
  4. Add pressed cubed tofu and sweet potato and simmer until the sweet potato is soft enough to pierce, for about 7 to 10 minutes.
  5. Add snow peas and zucchini. Stir and allow cooking for 5 minutes. Reduce heat to low and add ½ cup more coconut milk. Stir to dissolve. You can add more coconut milk or soy sauce to reach your desired taste.
  6. Transfer in a large bowl, garnish with fresh basil.
  7. Serve with steamed Thai jasmine rice.

 

Thai Green Curry Stir-Fry FAQ

 Do I need a tofu press for this recipe?

This firm tofu requires to be pressed; you want to get out all the water so the tofu cubes can absorb all the Thai flavours and get crispier while frying them.

To press tofu, you can wrap it with paper towels or dishtowel and apply a steady weight or simply use a tofu press to squeeze out moisture more efficiently and conveniently. Tofu should be pressed for about 15 to 30 minutes, but you can leave it longer.

What vegetables can I use?

This recipe is fantastic for just putting in various veggies, including leftover produce, in the fridge. You can use other vegetables, including mushrooms, baby corn, sugar snap peas, bok choi, cauliflower, broccoli, chopped spinach, peppers, asparagus, eggplant, and green beans. These should provide you with great options. 

Besides, you can add optional garnishes such as chopped red chilli, cashews and fresh coriander.  If you like Thai spicy, you can always throw in some more chillies.

And not to mention, vegetables yield significant health benefits due to their low glycemic index, preventing blood sugar spikes.

Is this gluten-free?

You can make this meal gluten-free by choosing a wheat-free soy sauce and vegetable stock. Most stock is gluten-free, but some may contain wheat-based yeast extract. Or you could make your vegetable stock at home.

You could also use tamari instead of soy sauce for a gluten-free version.

If you are looking for a Thai-style inspired dish, this is it. There are plenty of vegetables in this one; we love vegetables! They are nutritious and delicious and go well with protein in tofu and snow peas for a balanced meal.

 

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