clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of thai green curry with tofu and vegetables in a bowl with rice

Tofu Thai Green Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Verna
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan


This Tofu Thai Green Curry​​ recipe features tender vegetables and tofu simmered in a flavorful green curry sauce. A one-pot recipe that’s ready to eat in just 30 minutes, this bright and slightly spicy dish is perfect for weeknight dinners! 



For green curry:

  • 1- 454 g (1 lb) block medium firm tofu or ‘smooth’ tofu, not silken*
  • 1 tablespoon oil*
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated and chopped
  • 1 tablespoon lemongrass paste*
  • 5 tablespoons green curry paste*
  • 1 can full fat coconut milk
  • 3/4 cup water or vegetable broth or vegan chicken broth*
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon pickled jalapeño peppers, chopped + 1 tablespoon of the pickling brine*
  • 1 tablespoon brown sugar, packed 
  • 1 teaspoon garam masala
  • 10 dried kaffir lime leaves, or 5 fresh* (optional)
  • 1/2 cup chopped cilantro + more for serving 
  • 1 and 1/2 cups quartered cremini mushrooms
  • 1 cups snow peas, strings removed
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 to 1/3 cup fresh basil, regular or thai rough chopped* 

For serving:

  • 3-5 cups cooked or steamed rice, basmati or jasmine 
  • Chopped cilantro and basil
  • Lime wedges
  • Chili garlic paste 

See notes* section for ingredient information and substitutions 



  1. Prep: Get rice cooking, if using and prep all ingredients, set aside.

  2. Curry sauce:: In a 4 quart dutch oven pot, heat oil over medium heat. Add ginger, garlic, lemongrass and green curry paste and saute for 2 minutes, it will start to dry out a little. 

  3. Stir in the coconut milk, water, tamari, jalapenos, sugar, garam masala, lime leaves and cilantro -not the basil- cook over medium heat at a good simmer for 3 minutes

  4. Add the veggies and tofu: Stir in the vegetables. Gently add the cubed tofu evenly over the top. Gently press down to submerge in broth. Once it’s bubbling, cook for 5 minutes until mushrooms are tender and peppers and peas are tender crisp. Sauce should reduce a little but still be thin. Turn down heat a little if necessary

  5. Remove from heat and stir in the basil. Taste for seasoning; add salt and pepper and or tamari, more sugar, etc,..if needed. Add a squeeze of lime juice or reserve for table. Remove lime leaves.

  6. Enjoy: Serve curry over rice with herbs, lime juice, garlic sauce, etc.. enjoy! For step by step photos, FAQ, suggestions see above post.


  • Tofu: medium firm tofu or smooth tofu is what I recommend for this recipe. It is delicate compared to firm or extra firm tofu but will hold its own in curries if handled gently. It is common in Thai curries, do not use silken tofu, it is too soft.
  • Lemongrass paste: Usually found in tubes in the refrigerated section of most grocery stores.. I never use fresh stalks unless I’m making a homemade curry paste.
  • Green curry paste: I mostly use the j-lek brand. It is mild, well balanced flavors, and affordable. There are lots of brands to choose from, some spicier than others. Mae ploy, Maesri (good one),etc..( thai kitchen, I find a little bitter)  just check label to make sure it’s vegan (no fish sauce)
  • Broth: instead of water use mushroom or veggie broth or vegan chicken broth (1 teaspoon no chicken bouillon + water)
  • Kaffir lime leaves: check the asian aisle of your supermarket for dried variety. It's affordable, dried will not crumble in your curry, it will rehydrate, if you can find fresh use it. Or omit completely   
  • Thai basil: if you can't find it use regular basil I usually do! 
  • Jalapenos: something I just love in this! The brine adds more heat so leave out if needed and just stir in a little lime juice to taste at the end of cooking. I also like a little chili garlic paste for serving. It is wonderful too for depth of flavor and a little heat.
  • Veggies: use any veggies you like. I always use mushrooms and peppers but I swap out peas sometimes with canned bamboo shoots (rinse well), japanese eggplant or maybe try broccoli, baby corn, cauliflower?
  • Oil free option: just omit the oil!
  • To store and freeze: Leftovers hold up well for 3-4 days in the fridge. Reheat in the microwave or pot.  I don't recommend freezing the whole dish but you could freeze the sauce.
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Category: Mains, gluten free, 30 minute vegan recipes
  • Method: Stovetop
  • Cuisine: Thai, Asian