Tofu Green Curry

Name: Tofu Green Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 14 ounces extra firm tofu; 2 teaspoons coconut oil ( or avocado oil if you prefer, divided); 1 medium onion (chopped); 2 tablespoons fresh ginger (grated or ginger paste); 4 to 6 tablespoons green curry paste (to your taste*); 2 teaspoons lemongrass paste (I use Gourmet Garden); 1 teaspoon kosher salt; 1 ½ cup carrots (peeled and sliced on the bias 1/4 inch thick); 2 ½ cups cauliflower florets; 2 ½ cups yellow squash (sliced to 1/4 inch); 1 tablespoon fish sauce (optional); 1 lime (Juice of plus zest); 14 ounce canned light coconut milk; ¼ cup fresh cilantro ( or Thai basil, or both plus more for garnish); sriracha (optional)

Green curry tofu is a flavorful, high-protein dish made with creamy coconut milk, Thai green curry paste, tofu, and plenty of vegetables. It tastes restaurant-quality, comes together quickly, and is perfect served over jasmine rice for an easy, comforting weeknight meal.

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 3 views

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Foto: Skinnytaste

Ingredients

4 servings

14 ounces extra firm tofu
2 teaspoons coconut oil ( or avocado oil if you prefer, divided)
1 medium onion (chopped)
2 tablespoons fresh ginger (grated or ginger paste)
4 to 6 tablespoons green curry paste (to your taste*)
2 teaspoons lemongrass paste (I use Gourmet Garden)
1 teaspoon kosher salt
1 ½ cup carrots (peeled and sliced on the bias 1/4 inch thick)
2 ½ cups cauliflower florets
2 ½ cups yellow squash (sliced to 1/4 inch)
1 tablespoon fish sauce (optional)
1 lime (Juice of plus zest)
14 ounce canned light coconut milk
¼ cup fresh cilantro ( or Thai basil, or both plus more for garnish)
sriracha (optional)

Steps

Press and pat tofu dry with paper towels, cut into bite-sized cubes, and set aside.
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 tofu to a plate and set aside.
In the same skillet, add the remaining 1 teaspoon of oil. Add onion and sauté for 2–3 minutes until softened. Stir in ginger, green curry paste, lemongrass paste, and salt. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
Stir in carrots, and cauliflower. Cook for 4 to 5 minutes, stirring occasionally. Add yellow squash and cook for another 2 to 3 minutes.
Add fish sauce if using, lime juice, zest, and coconut milk. Stir well to combine.
Reduce heat to medium-low and let the curry simmer for 4 to 6 minutes, until the vegetables are tender but not mushy. Return tofu to the skillet and gently stir to coat in the curry sauce. Stir in cilantro and/or basil just before serving.
Serve hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro or a lime wedge if desired. Add Sriracha if desired.