• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Easy Dinners

    30-Minute Green Curry With Tofu

    April 4, 2022 by cookingwithelo 2 Comments This post may contain affiliate links.

    Jump to Recipe Jump to Video

    This Thai-inspired green curry with tofu is a real flavor bomb. It's packed with vegetables, super aromatic and high in protein. The best part is that it's ready in 30 minutes.

    Close-up shot of a ceramic bowl with white rice on the left and green curry with tofu on the left.
    Jump to:
    • Why you'll love this recipe
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by-step (with pictures)
    • Watch the video!
    • Frequently asked questions
    • The recipe

    Let's be real, this dish may not taste exactly like the one from your favorite Thai restaurant. But it's pretty dang good for a homemade green curry! It has everything you love: a rich coconut sauce, perfectly cooked veggies and crispy tofu.

    Why you'll love this recipe

    Green curries are different from other Thai curries. Compared to red curry paste, green curry paste is usually a little milder and has a more unique flavor profile. Red curry on the other hand is a lot more versatile.

    This green curry with tofu makes an incredible weeknight dinner that the entire family will love.

    It's naturally vegan and gluten-free by using coconut milk as the base for the curry and serving it over rice.

    You can meal-prep it for the week. You can make this meal up to 4 days ahead of time. Note that the tofu may lose its crispiness and get a little soggy over time. That's why we would recommend storing the tofu separately.

    It's freezer-friendly. Note that the tofu may lose its crispiness and get a little soggy once defrosted. That's why we would recommend frying the tofu on the day of reheating and adding it at the last minute. But the vegetable curry freezes extremely well for up to 3 months.

    Key ingredients and substitutions

    Vegetables: we used zucchini and carrot in this curry but feel free to use any seasonal vegetable you like. Bell peppers, broccoli florets, green beans, sweet potatoes or butternut squash would work great as well.

    Aromatics: fresh ginger and garlic definitely bring this curry to the next level. They intensify the flavors of the curry and complement those of the curry paste. You could also add some lemongrass paste to the mix.

    Full-fat coconut milk: makes the curry extra creamy and helps to cut the heat from the green curry paste. Feel free to add two cans of coconut milk or a little bit of vegetable broth if you like a thinner curry. Do not replace it with light coconut milk or you'll lose the creaminess.

    Green curry paste: we use store-bought green curry paste from the organic shop. You may have to try several brands at the beginning until you find one you like and that is really flavorful. Note that some curry pastes are a lot spicier than others.

    Note that you can make your own green curry paste if time allows and if you're able to find all the ingredients. We really like this recipe. Omit the shrimp paste to keep it vegan.

    Firm or extra-firm tofu: is often served with curries in traditional Thai cuisine. It's also a great source of plant-based protein that makes this meal very nutritious. You can substitute the tofu with a can of chickpeas to save time. Rinse them under cold water and add them straight to the curried vegetables.

    Serve it over Thai jasmine rice. Alternatively, you can use brown rice or rice noodles.

    Ingredients on a cutting board with descriptive labels.

    Elo's tips

    Use high-quality green curry paste. If possible, don't save money on a good, qualitative curry paste. Usually, it will reflect in the dish.

    Careful, spicy! If you've never used a certain brand of green curry paste before, check its spice level first. Always start with 1-2 tablespoons and add more to taste.

    If serving it with rice, rinse it under cold water before cooking. It removes excess starch from the rice and prevents the grains from sticking to each other.

    Step-by-step (with pictures)

    Press the tofu. Remove it from its package and wrap it in a few layers of paper towels. Then, weigh it down with some heavy objects such as a skillet, book or heavy cans. Let it sit while you prepare the curry.

    Wash and cut the vegetables. Peel the onion and cut into small pieces. You don't want a rough chop but you don't need to mince it super finely either). Peel the carrots. Cut the carrots and the zucchini lengthwise in half, then into 0.5"-slices (1,3 cm).

    • Tofu weighed down with a small marble plate and a jar of tomatoes.
    • Chopped zucchini, carrots and onion on a wooden cutting board.

    Sauté the vegetables in a bit of oil. Choose a wok pan or a deep skillet. Heat it with a little bit of coconut oil and sauté the veggies over medium-high heat for about 5 minutes.

    Cover and let cook. Once the veggies are lightly colored, reduce to medium heat and cover with a lid. The steam will help the veggies cook quicker.

    • Sauteed vegetables in a large black wok pan.
    • Wok pan with a lid on.

    Fry the curry paste with garlic and ginger for best results. Peel and mince the garlic cloves and the fresh ginger. Heat another frying pan or large skillet with coconut oil. Fry the garlic and ginger for 1-2 minutes. Add in the green curry paste and let it cook for 2-3 minutes over medium heat until fragrant.

    This allows the paste to release all its aromas and it will make the curry much more flavorful than if you add it straight to the pan.

    • Black pan with minced garlic and ginger.
    • Black pan with, garlic, ginger and green curry paste.

    Add a splash of coconut milk to thin out the paste. Add this aromatic mixture to the vegetables with the rest of the coconut milk.

    Let it simmer over medium heat for 10 minutes while you cook the tofu. No need to add the lid back on at this point.

    You can a splash of tamari (gluten-free soy sauce) or fish sauce to the veggies if you like (about 1 tablespoon per 4 servings). But this is totally optional.

    • Black pan with green curry paste mixed with coconut milk.
    • Curry simmering in a large black wok pan.

    Fry the tofu. Cut the pressed tofu into small cubes. Add a little bit of coconut oil to the pan you used to fry the curry paste. Make sure it is really hot before you add the tofu cubes. Once the tofu is in, let it cook over medium-high heat without stirring for about 3 minutes. This created a crispy golden crust. Then, flip each cube individually. Fry them for a few more minutes on the other side.

    • Tofu cubes in a black pan with leftover curry paste on the sides.
    • Flipped golden-brown tofu cubes.

    Serve the green curry with tofu, Thai basil leaves, a squeeze of lime juice and some lime zest.

    Finished green tofu curry in a black wok pan.

    Watch the video!

    Frequently asked questions

    Is curry paste vegan?

    Thai green curry paste traditionally contains shrimp paste (source) and is therefore not vegan. If using store-bought curry paste, choose a brand that does not contain it.

    How much curry paste should I use?

    Depending on the brand you can use between 1 tablespoon and 4 tablespoons (¼ cup) for 4 servings. Most store-bought curry pastes are relatively mild (but some are not). Always start with 1-2 tablespoons and add more to taste.

    45° angle picture of a brown ceramic bowl with green curry and tofu on a grey tile background.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Close-up shot of a ceramic bowl with white rice on the left and green curry with tofu on the left.

    Green Curry With Tofu

    5 from 2 votes
    This green curry with tofu is a real flavor bomb. It's packed with vegetables, super aromatic and high in protein.
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Author: Eloïse Jennes

    Ingredients 

    • 1 onion
    • 1 zucchini
    • 2 carrots
    • Coconut oil or preferred cooking oil
    • 0.5 inches (1,3 cm) fresh ginger
    • 3 cloves of garlic
    • 2-4 tablespoons green curry paste depending on the heat
    • 14 oz full-fat coconut milk
    • 14 oz firm tofu

    Instructions

    • Start by pressing the tofu (see notes). Then, cut it into small cubes.
    • Wash the vegetables. Peel the carrots. Cut the onion, carrot and zucchini into bite-sized pieces (see step-by-step pictures in post above).
    • Heat a wok pan with a little coconut oil. When hot, sauté the onion over medium-high heat until translucent. Add in the carrots and the zucchini and sauté for 5 minutes until golden.
    • Reduce to medium heat and cover with a lid. Cook the veggies for 10 minutes.
    • In the meantime, mince the garlic and ginger.
    • Heat another frying pan with coconut oil. Sauté the garlic and ginger. Add in the green curry paste and let it cook for 1-2 minutes until fragrant. Pour a splash of coconut milk into the pan and give it a good mix. Add the mixture to the vegetables.
    • Pour the rest of the coconut milk into the wok. Let it simmer uncovered while you cook the tofu.
    • Make sure the frying pan is very hot. Add a little coconut oil if necessary. Cook the tofu over medium-high heat for 3 minutes with stirring. Then flip the cubes and cook for another 3 minutes until crispy.
    • Serve the tofu and green curry over rice.

    Video

    Notes

    • To press the tofu, wrap it into paper towels and weigh it down with a heavy object (e.g., a heavy skillet or book) for at least 10 minutes. Pressing improves the texture and makes the tofu extra crispy when frying.

    Nutrition

    Calories: 642kcal | Carbohydrates: 26g | Protein: 24g | Fat: 53g | Saturated Fat: 39g | Fiber: 6g | Sugar: 9g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    You may also like

    • Green Juice Smoothie (No Banana)
    • Silken Tofu Smoothie (Vegan, High-Protein)
    • Black Forest Dessert Smoothie
    • Spinach Breakfast Smoothie

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let us know how you liked it by leaving a star rating and a comment below! Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    Discover more recipes

    • Breakfast
    • Easy Dinners
    • Healthy Snacks

    More Easy Dinner Recipes

    • Pasta Sauce With Passata (Tomato Puree)
    • Pasta Al Pesto (Linguine With Basil Pesto)
    • Vegan White Sauce Pizza With Spinach (No Cheese)
    • Easy Vegan Spinach Quiche (With Silken Tofu)

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Comments

    1. Kim

      April 12, 2022 at 10:34 pm

      5 stars
      A very delicious quick curry! I love it!

      Reply
      • cookingwithelo

        April 14, 2022 at 8:42 am

        So happy to hear that you like it! It's a favorite over here, too!

        Reply

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    My goal is to make vegan and gluten-free cooking easy and enjoyable. I provide simple recipes to help you meal prep according to your dietary restrictions and hope some of them will make the list of your all-time favorites!

    More about me →

    Popular Vegan & GF Dinners

    • Pasta Al Pesto (Linguine With Basil Pesto)
    • 3-Ingredient Buckwheat Galettes
    • Easy Mediterranean Tomato Cucumber Salad
    • 30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba Chocolate Mousse
    • Frozen Yogurt Recipe (With Ice Cream Maker)
    • Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.