Curry
•Vibrant Vegan Thai Green Curry with Tofu
Total Time
35 min
Servings
4 people
Level
easy
Rating
(1)
Vibrant Vegan Thai Green Curry with Tofu
This plant-based version of the classic Thai favorite replaces fish sauce with soy sauce and features pan-seared tofu for protein. It balances the heat of green chilies with the sweetness of coconut milk for a comforting, aromatic meal ready in under 40 minutes.
Ingredients
14 oz firm tofu, pressed and cut into 1-inch cubes
2 tbsp vegetable oil
3 tbsp vegan green curry paste
1 can (13.5 oz) full-fat coconut milk
1/2 cup vegetable broth
1 red bell pepper, sliced into strips
1 cup green beans, trimmed and halved
1 medium zucchini, sliced into rounds
1 tbsp soy sauce or tamari
1 tbsp brown sugar
1/2 cup fresh Thai basil leaves
1 lime, cut into wedges
Steamed jasmine rice, for serving
Instructions
- 1
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- 2
In the same pan, add the remaining 1 tablespoon of oil. Add the green curry paste and stir-fry for 1 minute until fragrant.
- 3
Pour in the coconut milk and vegetable broth. Stir well to dissolve the paste and bring the mixture to a gentle simmer.
- 4
Add the red bell pepper, green beans, and zucchini. Simmer for 5-7 minutes until the vegetables are tender-crisp.
- 5
Stir in the soy sauce and brown sugar. Taste and adjust seasoning if needed.
- 6
Return the cooked tofu to the pan and stir gently to coat with the sauce. Remove from heat.
- 7
Stir in the fresh Thai basil leaves immediately so they wilt slightly but keep their color.
- 8
Serve hot over steamed jasmine rice with a squeeze of fresh lime juice.
