This green curry tofu is spicy, vibrant, and perfect for a quick and easy meal when you don’t feel like cooking.
Vegan Thai curry pastes are perfect for quick weeknight meals, and this green curry tofu is one of my favorite iterations.
Similar to this Panang curry tofu soup recipe, this green curry tofu makes use of Thai curry paste. It’s an easy, flavorful dinner that you’ll love.
As I mentioned in the Panang curry soup recipe, there are two methods of blooming the curry paste. The first involves frying the paste in oil. The second is called “cracking” the coconut cream.
This traditional process involves simmering the solid layer of coconut fat in a hot skillet or wok until the oil separates. It takes about 7–12 minutes to separate. This causes any water in the coconut cream to evaporate, resulting in a richer curry.
I cracked the coconut cream for the curry broth for this green curry tofu recipe. The curry took on an extra rich, creamy texture.
How to make this green curry tofu recipe:
- Step 1: Start the recipe by frying up onion.
- Step 2: Crack the coconut cream. Scoop out the solid layer of coconut fat from the can. Add it to the pot with the onion. Fry for 7–12 minutes until the fat separates.
- Step 3: Add the paste and cook for 1–3 minutes until fragrant. Throw in the garlic and white parts of the scallions and let them sizzle in the paste for a minute or so.
- Step 4: Add 16 ounces of water or vegetable broth and bring to a boil.
- Step 5: Throw in the cubed tofu and sliced bell peppers. Cook for 15 minutes until the peppers are softened.
That’s it! Serve it over cooked white rice with crispy shallots and the green parts of the scallions.
A quick note about curry pastes
Green curry paste tends to be very spicy depending on the brand. Use yellow curry paste for a milder heat. If you keep vegan, be sure to check the ingredients as not all Thai curry pastes are vegan!
Green Curry Tofu
- Large pot
- Small pot
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and sliced
- 14.5- ounce can coconut cream or full-fat coconut milk
- 4 ounces vegan Thai green curry paste
- 4 cloves garlic, peeled and minced
- 4 scallions, minced; white and green parts kept separate
- 16 ounces vegetable broth
- 2 bell peppers, trimmed, seeded, and sliced into strips
- 1 pound firm tofu, pressed and cubed
- 1 cup white rice, rinsed
- 2 cups water
- Salt to taste
- For serving:
- Lime wedges and crispy shallots
Sauté the onion:
- Heat the oil in a large pot over medium heat. Add the onion and cook, turning occasionally, for 5–7 minutes until it softens.
Crack the coconut cream:
- Scoop out the solid layer of fat from the coconut cream. Add it to the onion and cook for 7–10 minutes, stirring occasionally, until the cream separates.
Fry the curry paste:
- Add the paste to the coconut cream and cook for 1-3 minutes until fragrant. Stir in the minced garlic and white parts of the scallions and cook for 1 minute more.
Simmer the broth:
- Pour in the vegetable broth and bring to a boil. Reduce heat and add the bell peppers and tofu. Season with salt and simmer for 15 minutes.
Cook the rice:
- Rinse the rice and place it in a small pot with 2 cups of water. Bring to a boil and add a big pinch of salt. Stir once, cover, and reduce heat to low. Simmer for 15 minutes. Turn off the heat and let stand for 10 minutes.
- Divide the rice between bowls and ladle the tofu and green curry broth on top. Garnish with the scallion greens and crispy shallots if you like. Serve with a lime wedge. Enjoy!