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To make a great Thai green curry with tofu, you need some key ingredients. Here’s what you'll need: - 400g firm tofu, pressed and cut into 1-inch cubes - 1 tablespoon vegetable oil - 1 medium onion, thinly sliced - 2-3 tablespoons green curry paste (adjust based on spice preference) - 1 can (400ml) coconut milk - 1 cup vegetable broth - 1 cup assorted bell peppers, sliced (red, yellow, and green for color) - 1 cup zucchini, sliced into half-moons - 1 cup fresh baby spinach - 1 tablespoon soy sauce - 1 tablespoon brown sugar - Fresh Thai basil leaves, for garnish - Cooked jasmine rice, for serving Feel free to customize your curry with these tasty add-ins: - Sliced mushrooms for an earthy flavor - Baby corn for a crunchy bite - Peas for a pop of sweetness - Sliced Thai chili for more heat - Lime juice for a tangy finish This recipe can fit various diets. Here are some options: - Vegan: The recipe is already vegan-friendly with tofu and coconut milk. - Gluten-Free: Ensure the soy sauce is gluten-free or swap it with tamari. - Nut-Free: The recipe is free from nuts, making it safe for nut allergies. - Low-Carb: Serve the curry with cauliflower rice instead of jasmine rice. Explore the Full Recipe for detailed steps and tips to make this dish shine! Start by pressing the tofu to remove extra moisture. This step is key for a firmer texture. After pressing, cut the tofu into 1-inch cubes. Set the cubes aside while you prepare the rest of the dish. In a large frying pan or wok, heat one tablespoon of vegetable oil over medium heat. Add the thinly sliced onion and sauté it for about 3-4 minutes. The onions should become soft and fragrant. Next, stir in 2-3 tablespoons of green curry paste. Cook this mixture for one more minute. This allows the flavors to blend well. Now, pour in one can of coconut milk and one cup of vegetable broth. Stir this mixture well to combine everything. Bring it to a gentle simmer over medium heat. This base is where all the magic happens. Add one cup of assorted bell peppers and one cup of zucchini to the simmering sauce. Cook for about 5-7 minutes. You want the veggies to be tender but still a bit crunchy. Then, gently add the pressed tofu cubes along with one tablespoon of soy sauce and one tablespoon of brown sugar. Stir carefully to mix everything. Cook for another 3-4 minutes until the tofu heats through. Finally, fold in one cup of fresh baby spinach. Allow it to wilt, which takes about 2 minutes. Taste the curry and adjust the seasoning if needed. Serve it hot over jasmine rice. For a finishing touch, garnish with fresh Thai basil leaves. Enjoy your flavor-packed dish! For the complete recipe, check out the Full Recipe above. Tofu can be tricky, but I have some great tips. Start by pressing the tofu. This removes extra water and makes it firmer. Cut the tofu into 1-inch cubes for even cooking. When you cook it, use medium heat. This allows it to brown nicely without burning. For extra crispiness, you can fry the tofu before adding it to the curry. Balancing flavors is key to a great green curry. Start with the green curry paste. It brings heat and depth. Adjust the amount based on your spice level. Add coconut milk for creaminess and sweetness. To enhance the flavor, mix in soy sauce and brown sugar. Always taste as you go. This way, you can adjust the seasoning to fit your liking. Cooking green curry is simple, but a few best practices help. First, cook the onions until they are soft. This builds a tasty base. Add the curry paste right after. This helps release its flavors. When adding vegetables, keep them slightly crunchy for texture. Lastly, don’t forget the fresh basil at the end. It adds a lovely aroma and freshness. For the Full Recipe, check out the detailed steps above. {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian option, use vegetable broth and keep the tofu as is. If you want a vegan twist, ensure your green curry paste is free from animal products. Most brands are vegan-friendly, but it’s good to check. You can also add more protein by mixing in chickpeas or lentils. This will boost the dish's texture and nutrition while keeping it plant-based. Not everyone enjoys a lot of heat. If you want to tone down the spice, reduce the amount of green curry paste. Start with one tablespoon, then taste. You can always add more if you like. For a spicier kick, add sliced fresh chilies or a dash of chili flakes. Just remember, it’s easier to add heat than to take it away. Feel free to get creative with vegetables! While bell peppers and zucchini are great, you can swap them for others. Try adding carrots, broccoli, or green beans. Each veggie brings its own flavor and texture. Just make sure to cut them into similar sizes for even cooking. You’ll have a colorful and tasty curry that suits your taste. For the full recipe, check out the details above. To store leftover Thai green curry, let it cool first. Then, place it in an airtight container. Make sure to seal it well to keep out air. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When you're ready to eat your leftover curry, take it out of the fridge. Pour the curry into a pot over medium heat. Stir it often to heat evenly. If it's too thick, add a splash of water or broth. Heat until it is hot throughout. You can also use a microwave. Just place it in a microwave-safe bowl. Cover it loosely and heat for one minute. Stir and check if it's heated through. If not, heat in 30-second bursts. To freeze Thai green curry, place it in a freezer-safe container. Leave some space at the top, as it may expand when frozen. Label the container with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy this flavorful dish any time you crave it! For the full recipe, check the details above. Yes, you can use different types of tofu. Firm tofu works best for this dish. It holds its shape during cooking. If you prefer, you can try extra-firm tofu for a denser texture. Silken tofu is not ideal here, as it breaks easily. You can also use flavored tofu for added taste, but avoid marinated types as they can alter the curry's flavor. If you need a substitute for coconut milk, you have options. Almond milk is a good choice, but it will change the flavor. Soy milk can also work, but it lacks the creaminess of coconut. You could mix equal parts of soy milk and almond milk. For a richer taste, try a mix of heavy cream and water. This will give you a similar texture, but not the same flavor. The spice level of Thai green curry can vary. It depends on the amount of green curry paste you use. Start with 2 tablespoons for a mild dish. If you want more heat, add another tablespoon. You can also adjust spice by adding fresh chili peppers. For a less spicy version, use less curry paste or pick a milder brand. The key is to taste as you go and find your perfect balance. This blog shared how to make Thai green curry with tofu. We covered the main ingredients, cooking steps, and helpful tips. I also explained variations for different diets and spice levels. You learned how to store leftovers and reheat them properly. Thai green curry is tasty and flexible. You can mix and match ingredients to fit your taste. Enjoy cooking and experimenting with flavors in your kitchen!

Thai Green Curry with Tofu

Savor the flavors of Thailand with this delicious Thai Green Curry with Tofu Delight! Packed with vibrant vegetables and creamy coconut milk, this recipe is both healthy and easy to prepare. Perfect for a quick weeknight dinner or meal prep, you'll love how satisfying it is. Ready in just 30 minutes, it's a treat for your taste buds. Click through for the full recipe and elevate your cooking game today!
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Ingredients
  

400g firm tofu, pressed and cut into 1-inch cubes

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2-3 tablespoons green curry paste (adjust based on spice preference)

1 can (400ml) coconut milk

1 cup vegetable broth

1 cup assorted bell peppers, sliced (including red, yellow, and green for color)

1 cup zucchini, sliced into half-moons

1 cup fresh baby spinach

1 tablespoon soy sauce

1 tablespoon brown sugar

Fresh Thai basil leaves, for garnish

Cooked jasmine rice, for serving

Instructions
 

Prepare the Tofu: Start by pressing the tofu to eliminate excess moisture; this will help achieve a firmer texture. Once pressed, cut the tofu into 1-inch cubes and set aside.

    Sauté the Onions: In a large frying pan or wok, heat the vegetable oil over medium heat. Add the thinly sliced onion and sauté for 3-4 minutes, or until the onions are translucent and fragrant.

      Add the Curry Paste: Stir the green curry paste into the onions and continue to cook for an additional minute, allowing the aromas to develop and coat the onions evenly.

        Pour in the Coconut Milk: Gradually pour in the coconut milk and vegetable broth, stirring continuously to ensure the curry paste is well blended with the liquids. Bring the mixture to a gentle simmer over medium heat.

          Introduce the Vegetables: Add the sliced bell peppers and zucchini to the simmering sauce. Cook for about 5-7 minutes or until the vegetables are tender but still retain some crunch.

            Incorporate the Tofu: Gently add the cubed tofu to the pan, along with the soy sauce and brown sugar. Stir carefully to combine ingredients and cook for another 3-4 minutes, allowing the tofu to heat through.

              Add the Spinach: Fold in the fresh baby spinach, allowing it to wilt into the curry, which should take about 2 minutes. Taste and adjust seasoning with additional soy sauce if desired.

                Serve: Remove the pan from heat and garnish the curry with fresh Thai basil leaves for an aromatic finish. Serve the fragrant green curry hot over a fluffy bed of jasmine rice.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: For an appealing plate, serve each portion of green curry in a shallow bowl, topped with a sprinkle of fresh basil. Use a scoop of jasmine rice alongside the curry for a delightful contrast in color.