Thai Inspired Green Curry Tofu

This Thai Inspired Green Curry Tofu is my answer to vibrant weeknight dinners when you want something healthy but crave big flavors. Done in under 30 minutes, it is all about crisp golden tofu served in a fragrant, creamy green curry sauce loaded with snow peas and fresh Thai basil. This recipe became a staple after I threw it together for friends on a busy week and everyone begged for the leftovers.

The first time I made this curry, the kitchen smelled so lively from all the herbs that my neighbor stopped by out of curiosity and she now asks for this recipe every month.

Ingredients

• Firm tofu: This holds its shape and crisps up nicely in the air fryer or pan Make sure to pat dry and look for a tofu block with no cracks
• Soy sauce: Adds saltiness and deepens flavor Opt for low sodium for balance
• Sesame oil: Gives a nutty aroma Make sure it is toasted for the best taste
• Peanut oil: Choose for sautéing for its high smoke point and subtle richness
• Green curry paste: The star of the show using a good Thai brand makes a huge difference
• Lemongrass paste or stalks: Adds citrusy notes Look for firm stalks or fresh paste in the produce aisle
• Fresh ginger: Finely grated for a pungent freshness Choose plump ginger with smooth skin
• Garlic: Essential for bold base flavor Use fresh cloves not pre-minced if possible
• Vegetable broth: Helps blend and extend the curry Select low sodium to control salt level
• Coconut milk: Makes the sauce creamy and rich Opt for full fat canned milk
• Fish sauce: Brings a subtle savory depth Vegan fish sauce also works well
• Sugar: A touch of sweetness that balances the heat
• Kaffir lime leaves: Lends an unmistakable fragrant aroma Seek them fresh or frozen at Asian markets
• Snow peas: Brings crunch and color Pick bright green and firm pods
• Thai basil: Leaves lend peppery freshness Look for glossy green unbruised leaves

Step-by-Step Instructions

Prepare the Tofu:

Cut the patted dry tofu into bite sized cubes about one inch in size Toss them evenly with soy sauce and sesame oil so they get well coated For extra flavor let them marinate for ten minutes

Cook the Tofu:

Place the tofu pieces into the air fryer in a single layer and cook at three hundred eighty degrees Fahrenheit for about ten minutes Shake the basket at five minutes to promote even crisping Alternatively sear tofu in a hot skillet with a little oil until golden on all sides

Sauté the Aromatics:

Heat peanut oil in a large skillet over medium high Add green curry paste lemongrass garlic and ginger Stir constantly for two minutes so the flavors bloom and the paste sizzles but does not burn

Simmer the Curry:

Pour in vegetable broth and coconut milk Stir carefully so the curry paste dissolves Add fish sauce sugar and kaffir lime leaves Mix everything and bring to a gentle boil then lower to a simmer for five minutes

Cook the Vegetables:

Add the snow peas to the simmering curry Stir gently and cook for two minutes just until the snow peas turn bright green but still have a little crunch Remove kaffir lime leaves

Combine and Finish:

Add air fried tofu and basil leaves Stir to coat tofu and warm through Serve right away with jasmine rice and fresh lime wedges Garnish with chopped cilantro or green onions if you like

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I absolutely love the fragrance of kaffir lime leaves in this dish They remind me of market trips in Bangkok where everything smelled crisp and citrusy My family now asks for extra leaves just for that aroma

Storage Tips

Store leftover curry in an airtight container in the fridge for up to five days The flavors deepen as it sits so it is perfect for meal prep For longer storage freeze in portions and thaw overnight before reheating gently on the stove

Ingredient Substitutions

If you cannot find Thai basil try regular Italian basil or even a handful of fresh cilantro Swap snow peas for broccoli or green beans Try using vegan fish sauce to keep the dish plant based out of personal preference I often mix things up based on what is in the fridge and it always turns out delicious

Serving Suggestions

I love to serve this curry over warm jasmine rice but cooked rice noodles add a fun twist For more color add sautéed bell peppers or top everything with crunchy peanuts for texture Fresh lime wedges on the side help balance the flavors

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Cultural Context

Green curry is a staple of Thai cuisine known for its rich coconut base and spicy herbal flavors Each household has its own version but tofu is a fantastic protein for soaking up those complex spices I was inspired by my travels in Thailand and my favorite vegan restaurant in Bangkok that served green curries straight from the wok

Frequently Asked Questions

→ How do I make tofu crispy for this dish?

Pat tofu dry thoroughly, cut into bite-sized pieces, and toss with soy sauce and sesame oil. Air fry or pan-sear until golden on all sides.

→ Can I use something other than snow peas?

Absolutely! Snap peas, green beans, or bell peppers work well while maintaining the dish’s vibrant texture.

→ What type of green curry paste is best?

Choose a Thai-style green curry paste with pronounced aromatics like lemongrass, kaffir lime, and chili for the boldest flavor.

→ Is there a substitute for fish sauce?

For a vegan twist, use an equal amount of soy sauce or add a splash of tamari and a little seaweed for depth.

→ Can I prepare this dish ahead of time?

Yes, assemble the curry and tofu a day ahead, but store tofu separately to keep its crispness before combining when serving.

→ What can I serve with green curry tofu?

Jasmine rice, brown rice, or rice noodles complement the saucy curry and round out the meal beautifully.