How to Make Thai Green Curry with Crispy Tofu

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories, while almond milk is usually cheaper.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier without preservatives, while red curry paste is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is the most economical option.

Remove tofu from packaging and press it to remove excess liquid using a tofu press.

Cut the pressed tofu in half lengthwise, then cut each piece into 16 even cubes.

Place the tofu cubes in a large bowl and drizzle low-sodium tamari over them, mixing gently with a spatula.

Sprinkle nutritional yeast over the tofu and mix again to coat evenly.

Preheat the oven and line a standard baking tray with a silicone mat.

Spread the tofu cubes evenly on the baking tray, leaving space between each cube.

Bake the tofu in the oven for about 20 minutes until starting to brown.

Remove the tofu from the oven, flip the cubes to crisp the other side, and return to the oven for another 20-30 minutes.

In a nonstick pan, add green curry paste and fry it in a bit of oil or a small amount of full fat coconut milk to enhance the flavors.

Add full fat coconut milk and coconut sugar to the pan, stirring to combine.

Add chopped vegetables: green bell pepper, red bell pepper, bamboo shoots, kabocha squash, and Thai eggplants to the pan.

Simmer the curry until the vegetables are tender, about 5-7 minutes.

Return the crispy tofu to the pan and gently mix to coat in the sauce.

Serve hot over cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens