Easy Green Tofu Curry

    45 minutes

    A really simple tofu curry where tofu is browned in sesame oil then seasoned with coconut milk and green curry paste. Serve over white rice.

    3 people made this

    Serves: 4 

    • 1 1/2 cups water
    • 1 cup uncooked basmati rice, rinsed and drained
    • 3 tablespoons sesame oil
    • 440g firm tofu drained and cubed
    • 1/4 teaspoon salt
    • 300ml coconut milk
    • 2 tablespoons green curry paste

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly and fluff with a fork.
    2. Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
    3. In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

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    Reviews in English (36)


    Used different ingredients. Add: *1x Red Onion sliced *1x Green Chilli sliced *2 Cups Chopped Green Beans Saute onion and chilli until soft add tofu and finally add green beans (beans only for 3-4 mins). Then continue as per original recipe  -  26 Mar 2010


    Made this when I wanted lunch in a hurry - fast, easy and REALLY delicious, thanks!  -  06 Mar 2010


    I made this recipe once about two years ago and made a couple changes like added brown sugar, corn starch and less curry. It was pretty good but not wonderful. But then I made it again a couple of days ago, with the following changes: added about 2 teaspoons chopped garlic, about 1/3 cup peanut butter and 2 tablespoons brown sugar, and then divided it into two pans: with with less curry paste than the other. I then let it simmer for about half an hour while I cooked tofu and shrimp and then added one cut up, cooked potato and about half a cup of peas. Prepared this way, it was truly excellent and even better than the first time, just like our favorite Thai restaurant. I'll try it sometime with zucchini, which seems to be a common ingredient in curries at Thai restaurants.  -  02 May 2003  (Review from Allrecipes USA and Canada)