Thai Green Tofu

Thai Green Tofu
Thai Green Tofu

I’ve been really enjoying thai red curries recently, so thought I’d try a green one for a change.  This recipe popped up on the Tesco site so I thought Id give it a go as their own-brand thai curry paste is fish-free! 🙂

DH & I both really liked it & it was dead easy to make, but the next time I made it I added some tofu to increase the protein.

Obviously the amounts & types of veg below can be changed to suit whatever you like/happen to have in the fridge and how hungry you are!

Thai Green Tofu

  • Servings: 2
  • Difficulty: easy
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  • tofu, drained & cut into bite sized pieces
  • 1 large tin (400ml) of coconut milk
  • 2 heaped tbsp of Thai green curry paste
  • 1 medium courgette, sliced
  • 1 head of broccoli, divided into small florets
  • 100g mangetouts or snow peas, trimmed
  • 100g baby sweetcorn, cut in half
  • 50g unsalted cashew nuts

to serve

  • rice or noodles


  1. Dry the tofu (I wrap it in a clean tea-towel & put under the heavy chopping board for 30mins)
  2. Don’t forget to put the rice or noodles on!
  3. Heat some oil in a frying pan or wok and brown the tofu
  4. While that’s cooking, put the coconut milk into another pan, then stir in the green curry paste and bring to a simmer.
  5. Add the courgettes and simmer gently for 5 minutes.
  6. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.
  7. Serve topped with the tofu, toasted whole cashew nuts with some boiled rice or rice noodles.

Like this?  How about:

Thai Tofu

Thai Tofu
Thai Tofu

I saw this post & thought it sounded fabulous.  Then I looked closer at the ingredients list and sighed.  I have a cupboard full of ingredients I have bought and used for one recipe, and am determined not to add to them this year (I’ve been doing alot of decluttering in the last few months!)

So, we improvised & it was very, very tasty! So much so, that I am ^almost^ tempted to buy the real ingredients to see if they could possibly make it taste any better!  So do check out the original recipe if you have a cupboard full of Thai ingredients that need using up!

Serves 2


  • 200g firm tofu
  • 0.5 Tbsp olive oil
  • 0.5 tsp sesame oil
  • 1 tsp vegetarian red curry paste – make sure it doesn’t have fish in it!
  • 1 chilli, finely chopped
  • 2 Tbsp light soy sauce
  • 2 Tbsp brown sugar
  • 3 cloves garlic, crushed
  • 1 small onion, cut into thin slices
  • 3cm fresh ginger, finely chopped
  • 1/2 red bell pepper, chopped into bite-sized pieces
  • 1 portobello mushroom cap, cleaned with stem and gills removed, chopped into bite-sized pieces
  • 1/2 cup sugar snap peas

To serve:

  • 100g rice


  1. Drain the water from the tofu. (I do this by wrapping it in a tea-towel)
  2. Prep all the veg
  3. Heat the oil in a wok. Cut the tofu into 1″ cubes and fry in the wok until golden brown on all sides. Drain on kitchen roll
  4. Put the rice on.
  5. Add the red curry paste to the wok, along with the chopped chilli, crushed garlic, soy sauce, and brown sugar. Bring ingredients to a boil and reduce heat to low so that the sauce is simmering.
  6. Add the onion to the wok. Saute for 1-2 minutes.
  7. Add the chopped ginger, tofu cubes, red bell pepper, and mushroom cap pieces. Cook for 5-7 minutes.
  8. Stir in the sugar snap peas. Continue stirring items together gently for a couple of minutes.
  9. Remove from heat and serve with the rice immediately.

Like this?  How about: