Thai Green Tofu Curry

About This Recipe

Thai Green Tofu Curry is a Thai curry with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Heavy saucepan or kadai
• ✓ Wooden spoon
• ✓ Chef knife and chopping board
• ✓ Measuring spoons

Ingredients

• 450 g firm tofu, pressed and cut into 3 cm cubes
• 400 ml full-fat coconut milk
• 250 g mixed vegetables, cut evenly
• 45 g vegan Thai green curry paste
• 120 ml vegetable stock
• 20 ml neutral oil
• 15 ml light soy sauce
• 8 g palm or brown sugar
• 6 kaffir lime leaves
• 15 g Thai basil leaves
• 20 ml fresh lime juice

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the tofu: Press the tofu for 15 minutes, cut it into even cubes and pat the surfaces dry.
2. Sear until golden: Heat 15 ml oil in a wide pan over medium-high heat and brown the tofu for 6–8 minutes, turning carefully; transfer to a plate.
3. Fry the curry paste: Add the remaining oil and cook the vegan green curry paste for 60–90 seconds until fragrant.
4. Open the coconut milk: Stir in 100 ml of the thick coconut milk and cook for 2 minutes until glossy and lightly separated.
5. Build the sauce: Add the remaining coconut milk, vegetable stock, soy sauce, sugar and kaffir lime leaves; bring to a gentle simmer.
6. Cook firm vegetables first: Add firm vegetables and simmer for 4–5 minutes before adding quick-cooking vegetables.
7. Return the tofu: Add the browned tofu and simmer gently for 4 minutes so it absorbs the sauce without breaking.
8. Check the consistency: The sauce should coat a spoon but still pour easily; reduce briefly or loosen with hot stock as needed.
9. Balance the flavour: Remove from the heat and adjust with lime juice, soy sauce or a small pinch of sugar.
10. Finish and serve: Fold in Thai basil and serve immediately with steamed jasmine rice.

Chef Notes & Tips

Chef tip: keep every component of Thai Green Tofu Curry fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Spoon into a warm shallow bowl, keep the sauce glossy and finish with fresh herbs or the listed garnish.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 430 kcal

Protein: 15 g

Carbohydrates: 62 g

Fat: 14 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.