Thai Tofu Curry
Aromatic and light Thai green curry with firm tofu and crisp vegetables. This healthier version uses less coconut milk but keeps all the vibrant, authentic flavor, making it perfect for a weeknight dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.If your tofu is not pre-pressed, press it for 15 minutes to remove excess water, then cut into 1-inch cubes.
- b.Slice the zucchini into half-moons and thinly slice the red bell pepper.
- c.Peel and grate the ginger.
- d.Have all your other ingredients measured and ready.
TIPPressing the tofu is key to a firm, non-watery texture in the final curry. - 2
Step 2
TIPIf the paste starts to stick, you can add a tablespoon of water instead of more oil. - 3
Step 3
- a.Pour in the light coconut milk and water, and bring the mixture to a gentle simmer.
- b.Add the sliced zucchini and bell pepper to the pan.
- c.Cook for 5-7 minutes, until the vegetables are tender but still have a slight crunch.
- 4
Step 4
- a.Gently add the cubed tofu to the curry.
- b.Stir in the fresh Thai basil leaves and lime juice.
- c.Season with a pinch of salt. Let it simmer for another 2 minutes for the flavors to meld.
TIPAdd the basil at the very end to preserve its fresh, aromatic flavor. - 5
Step 5
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, press the tofu between paper towels for at least 15 minutes before cubing.
- 2Use fresh lime juice rather than bottled for a brighter, more authentic Thai flavor.
- 3If you prefer a thicker sauce, you can let it simmer for an extra 3-5 minutes before adding the tofu.
- 4Don't overcook the vegetables; they should be tender-crisp to provide a nice contrast to the soft tofu.
Adapt it for your goals.
High protein
Add 1/2 cup of shelled edamame along with the vegetables for an extra protein boost and a pop of color.
quickQuick
Use a bag of pre-cut mixed vegetables like broccoli florets, carrots, and snap peas to save on preparation time.
healthyHealthy
Add a large handful of fresh spinach at the end of cooking until just wilted for added nutrients and fiber.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Tofu provides a complete protein, containing all essential amino acids, which is important for muscle repair and overall body function.
Lower in Saturated Fat
This recipe uses light coconut milk and a small amount of oil, making it a heart-healthier option compared to curries made with full-fat coconut milk.
Rich in Vitamins and Minerals
The bell peppers and zucchini are great sources of Vitamin C and Vitamin A, which support immune function and vision.
Frequently asked questions
Yes, this version of Thai Tofu Curry is quite healthy. It's packed with plant-based protein from tofu and vitamins from the vegetables. By using light coconut milk and a minimal amount of oil, it's lower in saturated fat than traditional versions.