Tofu Green Curry Recipe

Firm tofu: Provides a protein-rich base with a firm texture that holds up well during cooking.

Coconut milk: Adds a rich, creamy texture and a subtle sweetness to the curry.

Green curry paste: A blend of green chilies, herbs, and spices that gives the curry its distinctive flavor and heat.

Mixed vegetables: Adds color, texture, and nutritional value to the dish. You can use a variety of vegetables like bell peppers, carrots, and snap peas.

Soy sauce: Adds a salty, umami flavor that enhances the overall taste of the curry.

Sugar: Balances the heat and saltiness of the curry, adding a touch of sweetness.

Oil: Used for frying the tofu to a golden brown, adding a crispy texture.

When frying the tofu, make sure to press it beforehand to remove excess moisture. This will help achieve a crispier texture. Additionally, when adding the green curry paste to the pan, fry it until it becomes fragrant to release its full flavor before adding the coconut milk.

• tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a great protein-rich alternative to tofu.

• coconut milk - Substitute with almond milk: Almond milk is a lighter option and can be used if you prefer a less rich and creamy curry.

• green curry paste - Substitute with red curry paste: Red curry paste can be used for a different flavor profile, though it will change the color and taste of the dish.

• mixed, chopped vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and can save prep time while still providing a variety of nutrients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor to the curry.

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is great for frying, complementing the other ingredients in the curry.

• Allow the tofu green curry to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled curry into an airtight container. Make sure to use a container that seals well to keep the coconut milk and vegetables fresh.
• Store the container in the refrigerator if you plan to consume the curry within 3-4 days. The flavors will meld together beautifully, making the dish even more delicious.
• For longer storage, place the curry in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, leave a little space at the top of the container to allow the coconut milk to expand as it freezes.
• To reheat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the tofu and vegetables.
• Reheat the curry in a saucepan over medium heat, stirring occasionally. You may need to add a splash of coconut milk or vegetable broth to restore its creamy consistency.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid refreezing the curry once it has been thawed, as this can affect the texture and flavor of the tofu and vegetables.
• Enjoy your tofu green curry with freshly cooked rice or your favorite grain for a satisfying meal.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of coconut milk or vegetable broth to the pan.
  3. Add the leftover tofu green curry to the pan.
  4. Stir occasionally to ensure even heating.
  5. Heat until the tofu and vegetables are warmed through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the tofu green curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the curry halfway through to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the curry is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the tofu green curry to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. Check to ensure the tofu and vegetables are heated through.

• Steamer Method:

  1. Place the tofu green curry in a heatproof dish that fits into your steamer basket.
  2. Fill the steamer pot with water and bring to a boil.
  3. Place the dish in the steamer basket and cover.
  4. Steam for 10-15 minutes, or until the curry is heated through.
  5. Stir occasionally to ensure even heating.

• Pan: Used for frying the tofu and cooking the curry paste and vegetables.

• Spatula: Essential for stirring the ingredients and flipping the tofu to ensure even cooking.

• Knife: Needed for chopping the vegetables into bite-sized pieces.

• Cutting board: Provides a safe surface for chopping the tofu and vegetables.

• Measuring cups: Used to measure the coconut milk and vegetables accurately.

• Measuring spoons: Necessary for measuring the green curry paste, soy sauce, sugar, and oil.

• Serving spoon: Useful for serving the finished green curry with rice.

• Bowl: Handy for setting aside the fried tofu before adding it back to the curry.

Prep ingredients ahead: Chop vegetables and cube tofu in advance to save time during cooking.

Use pre-made curry paste: Opt for store-bought green curry paste to cut down on preparation time.

Cook rice simultaneously: Start cooking rice while preparing the curry to have everything ready at the same time.

One-pan method: Use the same pan for frying tofu and cooking the curry to minimize cleanup.

Batch cooking: Make a larger batch of green curry and store leftovers for quick meals later in the week.