Thai Green Curry Tofu (2024)

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Jump To Recipe 29 reviews posted Mar 11, 2019 by Jessica Hoffman

This Thai Green Curry Tofu features crispy tofu tossed up in a luscious creamy coconut sauce, with some spicy green curry! It’s a simple and healthy recipe that’s bursting with Thai flavour!

If I could eat Thai green curry every day I’d be one happy girl.

How can you go wrong with some crispy tofu covered in a creamy spicy green curry, served over a bowl of jasmine rice? Answer: You can’t. I’m a big fan of delicious curries. A classic Red Curry or even Red Curry Tacos are always right up my alley. So naturally, it only seems fit to make a green curry recipe for the blog.

Vegetarian Thai Green Curry

Traditionally, Thai green curry is made with chicken and uses fish sauce as the salty element of the curry. This recipe is a variation of the Traditional d using slightly different ingredients like soy sauce instead of fish sauce and some vegetables that are not traditional. This recipe is inspired by a traditional Thai green curry, which I learned how to make from cooking classes in Thailand.

If you’re wondering what spices are in green curry, the main components are green chillies, lemongrass, ginger, garlic, and herbs like Thai basil. This gives the curry a bright green colour.

To make a vegetarian Thai green curry, the main thing you’ll want to swap out is fish sauce for soy sauce. Soy sauce does have a bit of a darker colour, so I like to use a light soy sauce. You could also use Tamari or a liquid soy seasoning.

Next, you’ll want to replace the chicken with a vegetarian alternative. In today’s recipe, we’re using tofu, (a very popular ingredient in Thai dishes!) but you can use anything you like really. Tempeh, chickpeas, or an assortment of vegetables will all work!

How to make Thai green curry:

Making Thai green curry is pretty simple, and once you learn how you’ll be making it ALL the time!

Start by cooking your tofu in a pan with some oil until it becomes nice and crispy.
While that cooks, in a separate pan you’ll prepare your curry sauce. (*The key to making a great tasting curry sauce is all about balancing 3 elements: sweet, salty and sour. We get these flavours from coconut sugar, soy sauce and lime juice.)
Once the sauce is prepared we add in the tofu and let it simmer together. Green curry is best served over jasmine rice.

Expert tips

Some brands of curry paste tend to be A LOT spicer than others. So when preparing the dish, start by adding in 1 tbsp of curry paste, tasting the sauce and adding more as you go. I usually like to add about 2 tbsp of curry paste, but you may find that you need a bit more or less.
Add in any vegetables you like to this green curry. Eggplant, potato, broccoli or bok choy would all taste great!
Thai green curry tofu is best enjoyed served alongside some jasmine rice or some vermicelli rice noodles.

FAQ

Is Thai green curry paste vegan?

When shopping for a green curry paste, make sure to check the label to make sure it is actually vegetarian/vegan friendly. Many green curry pastes contain shrimp paste, so it’s always good to double-check!

Is Thai green curry healthy?

Yes! This dish is packed with protein and vegetables. If you are watching your saturated fat intake, you can use light coconut milk instead of full-fat coconut milk

What does Thai green curry taste like?

Thai green curry tends to be a bit less spicy (generally) than red curry. It has more herbs in it than red curry as well as kafir lime leaves which give the curry paste a really fresh and vibrant taste.

More Great Recipes to Try

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Lentil Loaf Recipe
Coconut Chickpea Curry
Vegan Bolognese Sauce
Veggie Enchiladas Recipe
Baked Teriyaki Tofu

Vegan Stroganoff Recipe
Vegan Pad Thai Sauce Recipe
How to cook Red Lentils
Chia Bread
How to make Buffalo Cauliflower
General Tso Bean Curd

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Thai Green Curry Tofu

5 Stars4 Stars3 Stars2 Stars1 Star5 from 29 reviews

Author: Jessica Hoffman
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main
Method: Cook
Cuisine: Thai
Diet: Vegan

Print Recipe

Description

This Thai green curry is a healthy vegetarian recipe that comes together in less than 30 minutes!

Ingredients

Scale

1 tbsp avocado oil
1 block tofu, cut into cubes (approx 14oz, firm or extra firm)
1 tbsp avocado oil
1 medium onion, chopped
2 garlic cloves, chopped
1 med zucchini, chopped
1/2 red pepper
2 tbsp green curry paste
14oz can full-fat coconut milk
1 tbsp coconut sugar
2 tbsp soy sauce (gluten-free if needed)
a squeeze of lime juice

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Instructions

Heat the avocado oil in a skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
Transfer the tofu to a bowl then heat the remaining1 tbsp of avocadooil in the skillet.
Add the onion and garlic and let cook for 2 minutes. Then add the zucchini and red pepper and let cook for another 2-3 minutes.
Add remainder of the ingredients and mix everything together until well combined. Add back the tofu and mix.
Taste and adjust seasoning if needed, then remove from heat and serve immediately.

Equipment

Pan

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Notes

Use extra firm tofu in this recipe for crispier tofu, or medium tofu if you prefer a softer texture.

Some brands of Thai Green Curry paste are spicier than others, so make sure to start with less if you don’t like your curry to spicy.

I like to cook the tofu separately then add it back at the end so it maintains some of its crispy texture.

This recipe is best served with a side of Jasmin rice.

Nutrition

Serving Size: 1/4 of recipe
Calories: 450
Sugar: 7g
Sodium: 400mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 55g
Fiber: 2g
Protein: 9g

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posted by Jessica Hoffman on March 11, 2019 (updated September 19, 2022)

88 Comments Leave a Comment »

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88 comments on “Thai Green Curry Tofu”

Lati — May 10, 2024 @ 5:51 am Reply

I keep this recipe for a long time to use it when we are on lent. It is the tastiest vegan meal that I make during that times.
- Jessica Hoffman — May 13, 2024 @ 3:46 pm Reply
  
  So happy you love the recipe!
Cindy Subee — March 18, 2024 @ 9:31 am Reply

Can this be frozen?
- Jessica Hoffman — March 20, 2024 @ 12:15 pm Reply
  
  Unfortunately this recipe doesn’t freeze well and is best enjoyed fresh.
Gayle — February 8, 2024 @ 9:53 pm Reply

Very delicious, I add mushrooms and broccoli to up the veggies, plus white miso for flavor. Not sure how anyone is getting crispy tofu in 1-2 minutes per side, even in a hot pan. But definitely a great recipe that I make time and again!
- Jessica Hoffman — February 9, 2024 @ 10:58 am Reply
  
  So happy you enjoyed the recipe!
Natalie — January 3, 2024 @ 8:50 pm Reply

Wow, this was one of the best green curry recipes I’ve tried! In other recipes sometimes the flavor is a little weak or the cooking times are off but this came together perfectly and was SO tasty. Thank you for a great recipe, we’ll definitely be adding this into our regular rotation 🙂
- Jessica Hoffman — January 4, 2024 @ 2:44 pm Reply
  
  So happy you enjoyed it Natalie!:)
Alexa — October 22, 2022 @ 5:52 pm Reply

So simple and delicious! Good to make on a day when you’re running low on groceries. The only veggies I had were frozen peas and they worked wonderfully with the tofu, sauce, and rice. This will become a winter go-to!
- Jessica Hoffman — October 24, 2022 @ 12:18 pm Reply
  
  Glad you enjoyed 🙂
  See Also
  21 Vegan Freezer-Friendly Meal/Snack Recipes + My Tips for Freezing – Oh She Glows What to Cook This May Black Bean Wrap - Quick and Easy Lunch Southwest Vegan Pasta Salad
Amanda — September 10, 2022 @ 6:30 pm Reply

Can you use low-fat coconut milk?
- Jessica Hoffman — September 15, 2022 @ 4:53 pm Reply
  
  Hi Amanda, you can use light coconut milk if you prefer- just keep in mind it will create a less rich & creamy curry.
Christin — August 11, 2022 @ 7:11 pm Reply

Wow! This was so delicious & easy + quick to make. I used chickpeas vs. tofu & it turned out phenomenal. Thank you for another fabulous vegan dinner!
Laura — July 30, 2022 @ 1:32 pm Reply

Am going to try this tonight to test it for an upcoming luncheon. If it’s as good as the reviews, I know it will be a hit! Can you confirm the size of can of coconut milk please? I’m assuming it’s a 14oz can but just wanted to be sure. Thanks!
- Jessica Hoffman — August 1, 2022 @ 1:54 pm Reply
  
  Hi Laura, exactly a 14oz can! Enjoy 🙂
Jen — July 26, 2022 @ 6:09 pm Reply

I was surprised at how delicious this was considering how quickly it came together!!
- Jessica Hoffman — July 29, 2022 @ 10:40 am Reply
  
  Happy you enjoyed it Jen!
Kelly — June 5, 2022 @ 8:16 pm Reply

SO simple and delicious, I love this recipe. I cut up broccoli & carrot very thin and added peas, green onion, and some vegetarian oyster sauce this time.
- Jessica Hoffman — June 8, 2022 @ 3:26 pm Reply
  
  So happy you enjoyed Kelly!
Charlotte — March 12, 2022 @ 6:53 pm Reply

Delicious! Perfect for meal prep lunches.
- Jessica Hoffman — March 17, 2022 @ 9:52 am Reply
  
  Thanks Charlotte! Happy you loved it!
Dr. J — March 9, 2022 @ 1:48 pm Reply

This came together pretty quickly and was quite tasty. I thought the zucchini was an odd choice of vegetable, but once I tried the dish I found that it was a very good substitution for the mini eggplant usually featured in Thai cooking. I also added some broccolini, and that was really nice. I like that this recipe could be flexed to incorporate a number of different veggies.
- Jessica Hoffman — March 17, 2022 @ 9:54 am Reply
  
  Glad you enjoyed it!
Meridith — March 1, 2022 @ 9:17 pm Reply

This recipe is amazing! I love green curry and being able to make my own at home is even better. I’m not a huge fan of zucchini so I used green pepper instead and added an extra spoonful of curry paste since my sauce didn’t turn out very green. It’s a hit and will definitely be a repeat recipe in our house.
- Jessica Hoffman — March 3, 2022 @ 3:50 pm Reply
  
  So happy you enjoyed the recipe Meridith!
Philip — October 5, 2021 @ 7:03 pm Reply

This had been my go-to Thai green curry recipe for over a year now.
IT’S SO GOOD!
- Jessica Hoffman — October 10, 2021 @ 11:21 am Reply
  
  Happy you love the recipe Philip! 🙂
Sarah — August 23, 2021 @ 9:51 pm Reply

I had been craving green curry and never made it before- tried this and now one of my new favorite recipes!
- Jessica Hoffman — August 25, 2021 @ 4:57 pm Reply
  
  Thanks for the review Sarah, happy to hear how much you liked the recipe!
Sharmeen — July 18, 2021 @ 10:48 pm Reply

I’m a new vegetarian:) always looking for some inspiration. This rescipe is astounding! Thanks so much!
- Jessica Hoffman — July 20, 2021 @ 8:03 am Reply
  
  Hi Sharmeen, glad you like it! I have plenty of vegetarian recipes on the blog, hope you enjoy them 🙂
Sophie — January 28, 2021 @ 11:53 pm Reply

Amazing recipe! I made it with chicken instead of tofu and ad some chicken broth! It was awesome and so easy to made. I’ll do it again for sure! 😀
- Jessica Hoffman — January 30, 2021 @ 9:33 am Reply
  
  So happy you hear you enjoyed it Sophie!
Elsa — January 27, 2021 @ 2:07 pm Reply

Loved this recipe, so delish!! I air fried the tofu in big chunks so it was meatier. Thanks for this!
- Jessica Hoffman — January 28, 2021 @ 7:11 am Reply
  
  So happy you enjoyed it Elsa!
Elise — January 10, 2021 @ 8:46 pm Reply

Hi! This looks amazing! Is the red pepper red bell
Pepper? Thank you! Can’t wait to make it!

See Also
'I'm a 105 Year-Old Woman Living in One of the Blue Zones, and This Is the Breakfast I Eat Every Day for Longevity'
- Jessica Hoffman — January 11, 2021 @ 5:49 pm Reply
  
  Hi Elise, yes Red bell peppers!
Chelle ramos — January 9, 2021 @ 1:02 pm Reply

Hi there!
Can we sub a real coconut for the can of coconut?
- Jessica Hoffman — January 10, 2021 @ 11:01 am Reply
  
  Hi Chelle, you need to use coconut cream, so I’m not sure what you mean by “real” coconut. If you mean an actual coconut, you would have to be able to make it into coconut cream
Lindsey — January 7, 2021 @ 9:34 pm Reply

What brand green curry paste did you use? I think my flavor could be improved by potentially using a different brand. Thanks!
- Jessica Hoffman — January 10, 2021 @ 11:02 am Reply
  
  I use the thai kitchen brand!
Catalina — November 16, 2020 @ 4:49 pm Reply

Love this recipe but would like to turn up the heat when I make it for myself ! Any suggestions?
- Jessica Hoffman — November 18, 2020 @ 11:42 am Reply
  
  You can add some extra sriracha or some chili flakes to make it extra spicy if you like:)
- Reianna — January 19, 2021 @ 4:45 pm Reply
  
  add whole dry red chillies – the long ones, in the sauce when simmering. You could also garnish with freshlychopped birdseye chillies for extra kick!
KELLIE T — November 9, 2020 @ 6:07 pm Reply

I love green curry and wish I had found the recipe sooner! It’s amazing!!! I added shredded carrots & some chopped fresh basil to mine.
- Jessica Hoffman — November 10, 2020 @ 7:46 am Reply
  
  Happy you love the recipe Kellie!
Melina Nancy — October 5, 2020 @ 5:40 am Reply

I love tofu with coconut flavour.
- Jessica Hoffman — October 6, 2020 @ 8:07 am Reply
  
  Thanks Melina!
Christine Engel — September 27, 2020 @ 12:00 pm Reply

Easy recipe and exceptional flavor. Press the tofu to make it easier to cook / get crispy. I used Tamari and additional green curry paste to amp up the level of spice. I recommend adding in the curry paste just after the onion and garlic but before the remainder of the ingredients – break it up with the back of a spatula for easier blending. This is going to be a staple in our house!
- Jessica Hoffman — September 29, 2020 @ 7:51 am Reply
  
  Thanks Christine! So happy you loved the recipe!
Fran Jacques — August 19, 2020 @ 12:11 am Reply

I enjoyed this recipe. I suggest the tofu is pressed to remove the water and then marinated in the soy sauce prior to frying it. I added mushrooms which added so much flavor!
- Jessica Hoffman — August 25, 2020 @ 7:52 am Reply
  
  Happy you enjoyed the recipe Fran!
Alexandra — August 9, 2020 @ 6:21 pm Reply

Made this as a meal prep this week, but I taste tested it tonight. So much flavor! I like that you can add whatever veggies you have on hand. I added a very nontraditional chopped kale and baby bella mushrooms to the mix.
- Jessica Hoffman — August 12, 2020 @ 8:12 am Reply
  
  Thanks for the review Alexandra! Happy you enjoyed 🙂
Jean — June 29, 2020 @ 5:29 pm Reply

Looks delicious! Definitely will be making this! But I’m also loving the cute bowls. Where did you get them?
- Jessica Hoffman — July 1, 2020 @ 2:22 am Reply
  
  Thanks Jean! These bowls are from crate and barrel
Vivi — April 20, 2020 @ 7:17 pm Reply

I love love this recipe so much, it is so creamy and delightful! Love it:)
- Jessica Hoffman — April 20, 2020 @ 7:59 pm Reply
  
  Thank you Vivi! Happy you enjoyed!
spicin1 — February 25, 2020 @ 6:29 pm Reply

Love this recipe. I substitute the vegetables for whatever I have on hand, broccoli, carrots etc. It’s a delicious,fast, easy recipe for weeknights.
Aisling — January 4, 2020 @ 5:33 pm Reply

Hi, I am looking forward to making this but have to avoid anything with avocado 🥴Could you recommend an alternative in this recipe please?
- Jessica Hoffman — January 4, 2020 @ 6:20 pm Reply
  
  Hi Aisling, for the oil you can use regular vegetable oil!
Ty — October 28, 2019 @ 9:06 am Reply

So easy to make and tastes amazing!
- Jessica Hoffman — October 28, 2019 @ 11:30 am Reply
  
  Thank you so much for the review Ty!
Kiersten — October 16, 2019 @ 12:48 am Reply

Omg! I NEVER write reviews especially on Pinterest…but omg. I made this for dinner tonight and it’s AMAZING! I subbed green curry paste for red curry paste and soy sauce for fish sauce and the flavor is ON POINT. I may add another tbsp of curry paste to kick up the spice level next time. I know chicken would be amazing in it too. THANK YOU for this recipe!!
- Jess — October 16, 2019 @ 11:01 am Reply
  
  Hi Kiersten, thank you so much for the review!! I’m thrilled you loved the recipe!
Heidi — September 16, 2019 @ 5:34 pm Reply

Is there a different sugar I can substitute the coconut sugar for?
- Jess — September 16, 2019 @ 7:01 pm Reply
  
  Hi Heidi, you can use brown sugar, honey, maple syrup or just white table sugar.
  - Erin G — September 22, 2020 @ 8:22 pm Reply
    
    My family thoroughly enjoyed this tonight! Thank you!
    - Jessica Hoffman — September 24, 2020 @ 7:39 am Reply
      
      You’re welcome Erin!
Ayel — June 14, 2019 @ 10:23 am Reply

Do we have to use soy sauce? Can we leave it out? xx
- Jess — June 14, 2019 @ 11:38 am Reply
  
  Hi Ayel, the dish will be off balanced if you do not add a salty element. You can substitute tamari for the soy sauce, or if you are not vegetarian you can use fish sauce, which is what is traditionally used.
Jessica Moore — June 9, 2019 @ 7:17 pm Reply

I’m slowly converting my husband into a curry-lover and this recipe went over very well 🙂
- Jess — June 12, 2019 @ 2:31 am Reply
  
  Hi Jessica, that’s great to hear! Gotta love curry 🙂
Michelle — June 6, 2019 @ 12:59 am Reply

How is yours such a pretty green? Mine turned browned with the soy sauce.
- Jess — June 6, 2019 @ 11:37 am Reply
  
  Hi Michelle,that would depend on both the brand of green curry and the brand of soy sauce you use. Some green curry pastes are more vibrant green than others, and some brands of soy sauce tend to be darker than others.
  - Zinger — February 15, 2021 @ 4:11 pm Reply
    
    Hey this recipe looks yummy ..but is there substitute for coconut milk and sugar? 🥺
    - Jessica Hoffman — February 15, 2021 @ 4:59 pm Reply
      
      Not really-coconut milk is really the main ingredient in a Thai curry, the coconut sugar can be subbed with maple syrup, honey, agave
Gosia — June 5, 2019 @ 10:59 am Reply

Are the calories per dish or serving? Do they include the rice?
- Jess — June 7, 2019 @ 7:25 pm Reply
  
  Hi Gosia, the calories are for 1/5th of the recipe
Claire — May 21, 2019 @ 7:51 am Reply

This is so tasty and quick! I’m wondering whether it’s safe to freeze the leftover curry?
- Jess — May 21, 2019 @ 2:42 pm Reply
  
  Hi Claire, you *can* freeze this recipe however it won’t be as good as made fresh. Coconut-based curries can separate in the freezer and may have a bit more of a grainy texture once defrosted!
Karo — April 5, 2019 @ 3:30 am Reply

I made this and it came out very delicious! Just wondering how does your sauce look so thick, mine was a bit runnier.
- Jess — April 5, 2019 @ 11:47 am Reply
  
  Hi Karo, thank you for the review! The sauce in traditional Thai cuisine is actually rather thin. This will depend a lot on how much the sauce cooks down in your pan before serving. If you prefer a thicker sauce, turn the heat up for a couple of minutes and the sauce will cook down.
  - Karo — April 5, 2019 @ 2:18 pm Reply
    
    Thanks! I’ll try that next time! 🤗
Ben — March 27, 2019 @ 11:44 am Reply

This curry was awesome! I added in some chopped eggplant and snow peas too, so good!
- Jess — March 27, 2019 @ 4:04 pm Reply
  
  Those sound like some great additions to the recipe! Happy to hear you enjoyed!
Sara Austin — March 12, 2019 @ 4:56 pm Reply

What firmness of tofu do you use?
- Jess — March 12, 2019 @ 6:35 pm Reply
  
  Firm or extra-firm will both work well! I’m also made this recipe with a soft tofu which is also delicious, but it will be a different texture!

FAQs

Should you fry tofu before adding to curry? ›

If you want a tastier tofu, you can fry it before adding it to the curry. Follow our fried tofu recipe and stir it in the curry before serving it. Our recipe for fried tofu is easy, and you can make it in less than 15 minutes while the curry simmers.

Is Thai red or green curry nicer? ›

The preference of Thai red curry or green curry depends on personal taste. Some people might prefer the spicier and bolder taste of red curry, while others might enjoy the more herbal and fragrant flavor of green curry. Both are delicious in their own ways, and it's worth trying both to see which one you like better.

Tell Me More ›

What is the difference between Massaman and Thai green curry? ›

Richer and thicker than green curry, massaman is loaded with dry spices and is usually paired with slow-cooked meats like dark meat chicken and red meat, and it always contains some type of potatoes and onion; it's like an extremely aromatic stew. Nam ya.

Discover More ›

Does tofu have to be cooked first? ›

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.

View Details ›

Should tofu be cooked before adding to soup? ›

You can put raw tofu in the soup and let it simmer for 10 to 15 minutes to warm and flavor it. Tofu can be eaten raw, so it's no problem to add it raw to soups.

Read The Full Story ›

Should I dry tofu before cooking? ›

Most recipes (frying, stir-frying or deep-frying) require the tofu to be drained well and patted dry before cooking. This is logical, as moist tofu doesn't absorb marinades or spices and splatters in the pan. To pat dry, place a triple layer of paper towel on a wooden board or a deep plate.

Explore More ›

Should you deep-fry tofu? ›

Tofu comes in several different varieties, including silken, firm, and super-firm. Typically, Nguyen will use firm tofu for deep-frying, but you can use extra-firm if you'd like. Frying tofu gives it "extra character," she says.