Hey there, food lovers!
Are you in the mood for something vibrant and packed with flavor? I’ve got just the dish for you!
Today, I’m sharing my awesome green curry tofu recipe.
It’s creamy, spicy, and oh-so-delicious. Plus, it’s perfect for a quick dinner or meal prep for the week!
You’re going to want to make this one again and again. Let’s dive in!
Possible Ingredient Alternatives
Firm tofu can be replaced with tempeh or seitan for a different texture and protein source. These alternatives offer similar nutritional benefits and absorb flavors well. Adjust cooking time as needed, as tempeh and seitan may require less time to cook through.
Tamari can be substituted with soy sauce or coconut aminos. Soy sauce provides a similar umami flavor, while coconut aminos offer a soy-free, lower-sodium option. Use the same amount as called for in the recipe.
Palm sugar can be replaced with brown sugar or coconut sugar for a similar caramel-like sweetness. These alternatives are more readily available in most grocery stores. Use a 1:1 ratio when substituting, but adjust to taste as sweetness levels may vary slightly.
| Preparation Time | 60-75 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 75-95 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 30-35 g
- Fat: 25-30 g
- Carbohydrates: 50-60 g
Ingredients
For the tofu:
- 1 tbsp tamari
- 22.2 oz firm tofu (pressed well to remove excess water)
For the curry:
- 2 kefir lime leaves
- 1 lime (juiced for a bright finish)
- 1 cup vegetable stock
- 4 dried shiitake mushrooms (rehydrated and sliced)
- 0.7 oz palm sugar (grated or finely chopped)
- 1 can light coconut milk (shake before opening)
- 2 tbsp curry paste (Thai Kitchen brand for authentic flavor)
For the vegetables:
- 1.8 oz string beans (trimmed)
- 1.8 oz broccoli (cut into florets)
- 2.5 oz baby corn
Step 1: Prepare the Shiitake Mushrooms and Tofu
Start by soaking 4 dried shiitake mushrooms in hot water for 1 hour.
Meanwhile, press 630 grams of firm tofu with kitchen towels to remove excess water, then cut the tofu into big cubes.
Add 1 tablespoon of tamari to the tofu cubes, gently mix, and let it sit for 2 minutes.
After soaking, remove the shiitake mushrooms from the water, keeping the soaking water for later use.
Step 2: Fry the Tofu
Heat a pan and add some oil.
Once the oil is hot, fry the tofu cubes, turning them until all sides are browned evenly.
Once browned, remove the tofu from the pan and set aside for later use.
Step 3: Cook the Curry Base
In the same pan, add more oil if necessary and 2 tablespoons of curry paste.
Let the curry paste cook for about 2 minutes to enhance its flavors.
Then, add 1 cup of the reserved mushroom soaking water to the pan, pour in 1 thin can of coconut milk, and add 20 grams of palm sugar.
Incorporate 2 kefir lime leaves and let the mixture simmer gently for 5 minutes.
Step 4: Add Vegetables and Tofu
After the curry base has simmered, add the fried tofu, 70 grams of baby corn (cut in half lengthwise), 50 grams of broccoli, 50 grams of string beans, and the previously soaked shiitake mushrooms to the pan.
Allow everything to cook together for an additional 5 minutes, letting the vegetables soften and absorb the curry flavors.
Step 5: Final Touches and Serve
Squeeze in the juice of 1 lime to the curry and stir to combine all the flavors.
Make sure everything is well mixed and the flavors are evenly distributed.
Serve the Thai green curry tofu hot, accompanied by rice or your choice of side dish.
