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recipe green curry tofu

Green Curry Tofu

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Thai

Ingredients

Scale
  • 4 Tablespoons Oil
  • 1 Block Firm Tofu
  • ½ large yellow onion, sliced
  • 2 cloves large garlic
  • 1 Tablespoon peeled and minced ginger
  • 12 thai bird chilies (optional for those who really like extra spicy foods)
  • 3 ounces baby spinach 
  • 1 Chinese eggplant, cut into bite sized pieces
  • 1 small sweet potato
  • 1 handful cilantro or basil

Sauce:

  • 2 oz green curry paste (I used ½ 4 oz maesri brand can)
  • 10 fl oz coconut cream
  • ½ Tablespoon Miso 
  • ½ Tablespoon Soy sauce or Coconut Aminos
  • Salt and Ground Black Pepper to Taste 

For serving:

  • Hot rice
  • Limes Wedges

Instructions

  1. Peel and trim the sweet potatoes.
  2. Dice the sweet potatoes into 1” pieces.
  3. Place the sweet potatoes into a small pot and cover with 3 cups of water.
  4. Place the pot on the stove and bring the water to a boil over high heat.
  5. Lower the heat to medium and cook for 6-8 minutes until tender but not falling apart. Drain the potatoes and set aside.
  6. While the sweet potatoes are cooking, open the tofu package and then cut the tofu into small 1 ½“ pieces.
  7. Set the tofu on a plate lined with a couple pieces of paper towel. Cover the tofu with some more paper towels (you can also use a clean kitchen towel) and gently press down on it to remove excess water. 
  8. Heat a large 12” non-stick frying pan over medium heat for several minutes and then add 3 Tablespoons of the oil.
  9. Place the tofu in one layer and let it cook undisturbed for 3-5 minutes until the bottom is crisp and browned.
  10. Using a spatula, flip the pieces of tofu over and cook the other side for another 3-5 minutes until also crispy and browned. Take the tofu out of the pan and set aside.
  11. Return the unwashed pan to the stove. Turn the heat to medium high.
  12. Add the remaining 1 Tablespoon of oil and the onions. Stir fry for 2-3 minutes.
  13. Add the ginger, garlic, and curry paste. Stir-fry for 30 seconds until fragrant. 
  14. Add the eggplant, sweet potatoes, coconut milk, miso paste, and soy sauce to the pan.
  15. Bring the pan to a simmer, stirring to melt the miso into the sauce. Then, lower heat to medium and cover the pot with a lid. Cook for 4-5 minutes until the eggplant has softened, stirring the pan occasionally. 
  16. Add the tofu, stir and cover. Lower heat to a medium low and cook for an additional 2 minutes until the tofu is hot. 
  17. Taste and adjust seasoning with a little salt and ground pepper as needed.
  18. Add the spinach and stir to wilt. Garnish with some cilantro or basil sprigs.
  19. Serve the Green Curry Tofu immediately with hot rice and lime wedges.

Keywords: green curry, tofu, thai, spicy, coconut, sweet potato, vegan