10-Min Thai Green Curry Tofu
Silky tofu and snap peas in a fragrant, spicy green curry that comes together in one pan in under 15 minutes. No long simmers, no fuss—just coconut milk, curry paste, and heat.
- Total time
- 14 min
- Servings
- 2
- Calories
- 324
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 3 tbsp Thai green curry paste
- 13.5 oz coconut milk (full-fat)
- 2 cups snap peas
- ½ whole lime (juiced)
- 1 tbsp fish sauce
- ¼ cup fresh basil or cilantro, chopped
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add curry paste and cook, stirring constantly, until fragrant and darkened, about 90 seconds.
- 3
Pour in coconut milk and stir until the paste dissolves fully. Bring to a gentle simmer.
- 4
Slide in tofu cubes and snap peas. Simmer without stirring for 4 minutes until peas are tender-crisp.
- 5
Stir in lime juice and fish sauce. Taste and adjust seasoning with salt or more lime if needed.
- 6
Garnish with fresh basil or cilantro. Serve hot over jasmine rice or with crusty bread.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon or silicone spatula
- cutting board
- chef's knife
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