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Vegan crispy tofu Thai green curry served with jasmine rice.
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Vegan Thai Green Tofu Curry Recipe

This quick and easy tofu Thai green curry features a rich coconut cream sauce loaded with tenderstem broccoli, sugar snap peas & a load of fresh herbs and some crispy baked/roasted tofu.
Course Main Course
Cuisine Anglo Thai
Diet Vegan
Keyword tofu thai green curry, vegan thai green curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 835kcal
Author Brian Jones

Ingredients

For the Tofu:

  • 275 g Extra Firm Tofu 10oz
  • 2 tablespoon Dark Soy Sauce
  • 1 tablespoon Toasted Sesame Oil
  • 1 Pinch White Pepper Be generous

For the Green Thai Curry Sauce:

  • 50 g Thai Green Curry Paste 3 tablespoon
  • 2 tablespoon Cooking Oil
  • 250 ml Coconut Cream 1 Cup
  • 2 Thai Green Birds Eye Chilli Peppers
  • 2 Garlic Cloves
  • 1 Stick Lemongrass
  • 6 Lime Leaves
  • 100 g Sugar Snap Peas 1 Cup
  • 6-8 Stalks Tenderstem Broccoli 125-150g
  • 20 g Fresh Coriander ⅓-½ Cup
  • 20 g Thai Basil ¼ Cup
  • 125 ml Vegetable Stock ½ Cup
  • 1-2 tablespoon Light Brown Sugar
  • 1 tablespoon Light Soy Sauce
  • 1½ tablespoon Lime Juice

Instructions

  • Drain the tofu, cut it into 15-20mm (½-¾") dice and pat it dry on some kitchen paper.
  • Add the dark soy sauce and sesame oil to a bowl with the white pepper, whisk to combine, then add the tofu and mix thoroughly. Let this sit whilst you prepare the ingredients for the curry.
    Green thai tofu curry process shots 4 of 20
  • Cut the chilli peppers into thin rounds.
  • Peel and dice the garlic cloves as finely as you can.
  • Bash the stick of lemongrass with the blunt side of a knife to bruise it.
  • Strip the stalk from the lime leaves and then shred the leaves as finely as you can, discarding the stalks.
  • Cut the sugar snap peas into bite-sized pieces.
  • Finely chop the coriander.
  • Finely chop the Thai basil, making sure that you pay attention to the stalks, and chop them very finely, discarding any that are woody.
  • Just before you start cooking drain the marinade from the tofu.
  • Heat a wok over a medium-high heat and when it is hot, add the oil, Thai green curry paste and bashed lemongrass stick, then cook for 30 seconds to 1 minute, mashing the curry paste into the oil.
    Green thai tofu curry process shots 6 of 20
  • Add the garlic, green chilli and lime leaves and stir fry for another 30 seconds.
    Green thai tofu curry process shots 7 of 20
  • Add the coconut cream, reduce the heat to medium and cook for 5-6 minutes, stirring occasionally.
    Green thai tofu curry process shots 10 of 20
  • As soon as the coconut cream goes into the pan, cook the tofu. I like to do this in an air fryer; it will take around 8-10 minutes at 200°C or 390°F. Make sure you give it a shake every 3-4 minutes.
    You can also do it in a fan oven at 200°C or 390°F (15-17 minutes) on a baking sheet, giving it a toss halfway through.
    Green thai tofu curry process shots 12 of 20
  • Pour in the stock and add the soy sauce, lime juice and brown sugar. Start with the lower amounts of the final three of these ingredients and balance them to your taste.
    Green thai tofu curry process shots 13 of 20
  • When you have two minutes left on the tofu, add the sugar snap peas and tenderstem broccoli to the curry sauce and cook for a final 2 minutes.
    Green thai tofu curry process shots 16 of 20
  • Just before you serve, stir through the Thai basil and most of the coriander (reserving a little for garnish).
    Green thai tofu curry process shots 17 of 20
  • Serve in a bowl with the tofu sprinkled over the sauce.
    Green thai tofu curry process shots 19 of 20

Video

Nutrition

Serving: 1 | Calories: 835kcal | Carbohydrates: 100g | Protein: 23g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 19g | Sodium: 2519mg | Fiber: 7g | Sugar: 75g
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