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Quick Vegan Thai Green Curry with Crispy Tofu served in a bowl

Quick Vegan Thai Green Curry with Crispy Tofu

A delightful vegan dish packed with vibrant flavors and textures, perfect for a quick meal that everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Thai, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Protein
  • 14 oz firm tofu Press and cube the tofu before cooking.
Sauce
  • 3 tbsp Thai green curry paste
  • 13.5 oz full-fat coconut milk
Veggies
  • 1 medium bell pepper, chopped
  • 1 cup snap peas
  • 1 medium zucchini, chopped
Toppings
  • 1/4 cup fresh basil leaves Garnish before serving.
  • 2 stalks green onions, thinly sliced Garnish before serving.
  • 1 tbsp lime juice Freshly squeezed for best flavor.
Cooking Essentials
  • 3 tbsp neutral oil (canola or vegetable oil)
  • Salt, to taste

Method
 

Preparation
  1. Press and cube the tofu by draining and removing excess moisture for at least 15 minutes. Cut into 1-inch cubes.
Cooking Tofu
  1. Heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer without overcrowding. Fry 4-5 minutes per side until golden and crispy. Remove and drain on paper towels.
Sautéing Aromatics and Veggies
  1. In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.
  2. Add chopped bell pepper, snap peas, and zucchini; cook for 3-4 minutes until tender-crisp.
Adding Sauce
  1. Pour in coconut milk, stir to combine, and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until sauce thickens slightly. Season with salt if needed.
Finishing Touches
  1. Gently fold in crispy tofu cubes to coat with sauce. Remove from heat and stir in fresh basil, green onions, and lime juice.
Serving
  1. Serve over steamed jasmine rice or preferred grain. Enjoy immediately.

Notes

For extra crunch, top with crushed peanuts or cashews. Pair with a light iced tea or coconut water. Store leftovers in an airtight container in the fridge for up to three days.