Description
A quick and flavorful vegan Thai green curry featuring crispy tofu and fresh vegetables, ready in just 30 minutes. Perfect for weeknight dinners and impressing guests with bold, creamy, and spicy flavors.
Ingredients
- 14 oz (400g) firm tofu, pressed and cubed
- 3 tablespoons (about 45g) vegan green curry paste
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) vegetable broth, low sodium
- 3 tablespoons (45ml) vegetable oil (canola or avocado oil)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated (about 15g)
- 1 teaspoon (5g) brown sugar (or coconut sugar)
- 2 tablespoons (30ml) soy sauce or tamari
- 1 tablespoon (15ml) fresh lime juice
- A handful fresh Thai basil or regular basil, chopped
- 2–3 cups (300-400g) mixed vegetables (bell peppers, snap peas, zucchini, baby corn, etc.)
- Cooked jasmine rice, for serving
Instructions
- Press tofu for about 10 minutes to remove excess moisture, then cut into 1-inch cubes.
- Rinse 1 cup jasmine rice under cold water and cook with 1 1/4 cups water in a saucepan or rice cooker for about 15 minutes.
- Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes in a single layer without moving for 3-4 minutes until golden brown on one side. Flip and repeat until all sides are crispy and golden. Drain on paper towels.
- Remove most oil from skillet, leaving about 1 tablespoon. Lower heat to medium. Add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
- Add 3 tablespoons green curry paste to skillet; stir constantly for 1-2 minutes to toast and release flavors.
- Pour in full-fat coconut milk and vegetable broth. Stir to combine, then add mixed vegetables. Simmer gently for 6-8 minutes until vegetables are tender but still bright.
- Stir in brown sugar, soy sauce or tamari, and fresh lime juice. Taste and adjust seasoning if needed.
- Gently fold crispy tofu into the curry sauce. Scatter chopped fresh basil on top and remove from heat.
- Serve curry over hot jasmine rice, garnished with extra basil or lime wedges if desired.
Notes
Press tofu well to ensure crispiness. Use full-fat coconut milk for a creamy sauce. Toast green curry paste before adding liquids to unlock deeper flavors. Avoid overcooking vegetables to keep them tender-crisp. Add lime juice last to preserve brightness. Leftover sauce freezes well; reheat gently and add fresh tofu or veggies when serving. Optionally, use an air fryer to crisp tofu at 400°F (200°C) for 15 minutes, shaking halfway through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 18
Keywords: vegan, Thai green curry, crispy tofu, quick dinner, plant-based, gluten-free option, coconut milk, easy recipe