Easy Tofu and Vegetable Coconut Green Curry and Rice Recipe - Eat Simple Food

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: canned evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier with fresh ingredients.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is less processed.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free and lower in sodium.

Press the firm tofu to remove excess moisture and cube it.

Marinate the cubed tofu in soy sauce for about 30 minutes.

Chop parsley, cilantro, and mint for garnishing.

Chop green onions on the bias, removing any slimy outer leaves and ends.

Prepare carrots and cherry tomatoes, noting that you can use any vegetables available.

Heat coconut oil in a non-stick pan and brown the tofu for about 3-5 minutes until solid and browned.

Move to a larger pan and heat more coconut oil or peanut oil, adding salt and onions, covering until translucent (about 3-5 minutes).

Add a little more salt and sugar to the onions.

Stir in green curry paste and zest a lime, adding lime juice as well.

Add coconut milk, fish sauce (or soy sauce), and stir everything together.

Add cherry tomatoes and bring the mixture to a boil, cooking uncovered for about 20 minutes.

After 20 minutes, add raw vegetables and frozen peas and carrots, cooking for just a couple of minutes.

Return the browned tofu to the pan and heat until everything is hot, adjusting cooking time based on desired vegetable texture.

Serve the curry over rice in a bowl or plate, garnishing with cilantro, mint, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens