Green Curry Tofu
Vibrant, creamy green curry with crispy-edged tofu, made in one skillet using jarred curry paste as the base. Ready in under 20 minutes with zero fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp Thai green curry paste
- 13.5 oz coconut milk (full-fat canned)
- 8 oz baby bok choy or snap peas
- 1 whole lime (zested + juiced)
- ¼ cup fresh Thai basil or cilantro (optional)
Instructions
- 1
Press tofu between paper towels for 1 minute to remove excess water. Cut into 3/4-inch cubes.
- 2
Heat 1.5 tbsp oil in a 12-inch skillet over medium-high. Add tofu cubes and sear 2 minutes per side until golden.
- 3
Push tofu to the edge. Add curry paste to the center and cook 30 seconds until fragrant, stirring constantly.
- 4
Pour in coconut milk. Add bok choy. Bring to a simmer and cook 3 minutes until greens are tender.
- 5
Squeeze lime juice over the curry. Taste and adjust with salt or lime juice. Divide into bowls.
- 6
Garnish with lime zest and fresh herbs if using. Serve immediately over rice.
Tools you’ll need
- 12-inch skillet with lid (or a plate to cover)
- paper towels
- cutting board
- knife
- wooden spoon
- microplane (for lime zest)
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