Vegan Tofu Thai Green Curry with Sugarsnap Peas

Tofu green Thai curry in a spicy coconut cream sauce elevated with loads of fresh coriander & Thai basil with crispy soy sauce tofu chunks.

This dish is gloriously simple and will come together in around 30 minutes, which includes all of the preparation.

Vegan Thai Green Curry

I love a good Thai curry and my site is littered with examples that range from the ever-popular Thai green chicken curry to more left-field options like Thai duck curry and Thai curry mussels.

My latest offering is a glorious vegan tofu Thai green curry that has a wonderfully silky coconut cream sauce and loads of fresh herbs.

Just like my vegan tofu massaman curry the tofu is baked or air-fried to add some texture to the dish. However, in this recipe, I marinate it in a little dark soy sauce and sesame oil to add more flavour.

But that second process adds no additional time to the cooking process which is all done and dusted in around 30 minutes, that time includes preparation too!

It is a fragrant curry that packs a reasonable amount of heat thanks to a few extra chillies. But they can be omitted or even added to if you are a real chilli heat fiend.

Frequently Asked Questions

What sort of Thai green curry paste do you use?

When I am cooking for me I use my homemade Thai green curry paste.

I am not daft though (well not all of the time) and realise that most folk will use a storebought paste. As a result, I develop and test all of my recipes with commercially produced curry pastes.

The two brands that I prefer are Mae Ploy and Maesri, Lobo gets an honourable mention, but it seems to be less readily available in the UK.

Can I use coconut milk rather than coconut cream?

Yes, the substitution will work fine but the resulting curry will be a little less rich and creamy.

Can I use dried lime leaves?

I would honestly rather omit them than use dried lime leaves because they have very little flavour. Fresh makrut lime leaves are relatively common in larger supermarkets and they freeze wonderfully.

Can I use light soy sauce rather than dark soy sauce to marinate the tofu?

You can but light soy is less sweet and a lot saltier than dark soy sauce. You will want to reduce the amount of soy by a third and reduce the marinating time too.

Adding a pinch of sugar will help with the sweetness, but there is a risk of it burning when you cook it, so keep your eyes peeled.

Is it better to cook the tofu in an air fryer or the oven?

Cooking the tofu in an air fryer is much more efficient than the oven if that is all you are cooking.

As a result, that would be my first choice, however efficiency aside there is little difference in the final cooked ingredient.

Serving Suggestions

Thai curries are awesome big bowls of tasty loveliness and as far as I am concerned, they require very little in terms of side dishes.

I’ve served this tofu Thai green curry with some simply cooked jasmine rice in these pictures.

If you want something a little more indulgent, some coconut rice is also a great option.

This curry is finished with loads of fresh herbs, but crispy fried shallots add a great texture and sweetness to the dish.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Air fryer or oven. If you are using an oven you will also need a baking sheet.
• Wok.
• Stirring and serving spoons.
• Chopping board.
• Kitchen knife.
• Mixing bowl.
• Whisk.
• A combination of weighing scales, measuring jug, cups and spoons.

Tofu Thai Green Curry Step-by-Step Photos.

1. Add dark soy sauce, sesame oil and white pepper to a large bowl and combine, then add the cubed tofu mix, and allow to marinate.
   
2. Heat a wok over medium-high heat, when it’s hot, add the oil, green curry paste and lemongrass stick cook for 60 -90 seconds,
   
3. Add garlic, chilli and lime leaves and cook for 30 seconds.
   
4. Pour in the coconut cream, reduce heat to medium and cook for 5-6 minutes stirring occasionally.
   
5. Add the drained tofu to an air fryer and cook until crispy 8-10 minutes at 200°C or 390°F shaking occasionally. You can also bake the tofu in the oven, this will take around 15-20 minutes.
   
6. Pour in the stock into the wok then add the soy sauce, lime juice and brown sugar, stir to combine.
   
7. Just before the tofu is done, add the sugar snap peas and broccoli, and cook for 2 minutes.
   
8. Before serving add the Thai basil and half the coriander stir it through.
   
9. Serve the sauce in a bowl and add the crispy Tofu, top with the remaining coriander.