Green curry tofu

Green curry tofu

Kath Eats Real Food
  • Prep:
  • Cook Time:
  • Total:
  • Serving: 4 Servings

Green curry paste makes this dinner taste authentic and ready in minutes!


  • 1 block extra firm tofu, cubed
  • 1 tablespoon safflower or canola oil
  • Salt and pepper to taste
  • 1 can coconut milk, lite or regular
  • 2-3 tablespoons Thai Kitchen Green Curry Paste
  • 4 cups mixed vegetables, chopped (we used eggplant and okra)
  • 2 tablespoons fresh chopped basil (or a sprinkle of dried basil)
  • 2-3 cups cooked brown rice


  1. Add the oil to a skillet and add the tofu cubes. Allow it to brown for about 8 minutes and then flip it to the other side. Season it with salt and pepper.
  2. Pour the coconut milk into a medium pot and add the curry paste. Whisk it to combine. Simmer it on medium-high for about 5 minutes.
  3. Meanwhile, prep all of the veggies.
  4. Add the veggies to the coconut broth and continue to heat it until the veggies are cooked through, while the tofu continues to brown.
  5. When the veggies are tender and the tofu is brown, combine it all in the skillet and sprinkle it with the basil and any additional salt and pepper to taste.
  6. Pour the portions over the cooked brown rice.


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