Coconut Green Curry with Tofu & Spring Vegetables
Servings: 4
A vibrant vegan green curry with tofu, coconut milk, spring vegetables, fresh herbs, lime, and jasmine rice.
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Ingredients
- 1 block extra-firm tofu 14 ounces
- 1 tablespoon cornstarch or arrowroot powder optional
- 2 tablespoons avocado oil or coconut oil divided
- 1 small yellow onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons green curry paste
- 1 can full-fat coconut milk 13.5 ounces
- 1 cup vegetable broth
- 1 tablespoon tamari or soy sauce
- 1 teaspoon maple syrup or coconut sugar
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 cup snap peas or snow peas
- 1 small zucchini sliced into half moons
- 1 cup baby spinach or baby bok choy
- 1 tablespoon fresh lime juice
For Serving
- Cooked jasmine rice
- Fresh basil
- Fresh cilantro
- Lime wedges
- Thinly sliced scallions
- Red pepper flakes or sliced chili optional
- Toasted sesame seeds optional
Instructions
- Press tofu for 10–15 minutes, then cut into cubes.
- Toss tofu with cornstarch or arrowroot if using.
- Heat 1 tablespoon oil in a skillet or wide pot over medium-high heat.
- Cook tofu for 6–8 minutes, turning occasionally, until lightly golden. Remove and set aside.
- Add remaining oil to the pan.
- Add onion and cook for 3–4 minutes, until softened.
- Stir in garlic and ginger and cook for 1 minute.
- Add green curry paste and stir for 1 minute.
- Pour in coconut milk and vegetable broth. Stir until smooth.
- Add tamari or soy sauce and maple syrup or coconut sugar. Bring to a gentle simmer.
- Add asparagus, snap peas, and zucchini. Simmer for 5–7 minutes.
- Return tofu to the pan and simmer for 2–3 minutes.
- Stir in spinach or bok choy until wilted.
- Add lime juice and adjust seasoning.
- Serve with jasmine rice, herbs, scallions, lime, and sesame seeds.
Notes
Use full-fat coconut milk for the creamiest curry. Add lime juice at the end to keep the flavor bright and fresh.