Thai Inspired Green Curry Tofu

4.75 from 8 votes

Thai Inspired Green Curry Tofu

This irresistible Thai Inspired Green Curry Tofu is absolutely packed with bright and fresh flavors. Air fried tofu in a garlicky and gingery green curry sauce packed with snow peas and finally served up with some fluffy rice. A must try for any curry lover. Talk about a healthy, vegan and veggie filled bowl that comes together in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: Thai

Keyword: green curry, green curry tofu, thai green curry

Servings:

Calories: 447kcal

Equipment

Ingredients

For Tofu

12 ounces firm tofu drained and patted dry with paper towels
2 tablespoons soy sauce low sodium
1 tablespoon sesame oil

For Thai Green Curry

3 tablespoons peanut oil
4 tablespoons green curry paste
2 teaspoons lemongrass paste or 2 stalks of lemongrass
2 teaspoons fresh ginger finely grated
2 cloves garlic minced
1 cup vegetable broth low sodium
14 ounces coconut milk (1 can)
2 teaspoons fish sauce
1 tablespoon sugar
5 kaffir lime leaves
1½ cups snow peas
8 leaves Thai basil

US Customary - Metric

Instructions

Tofu

Prepare tofu. After the tofu has been properly patted dry, cut it into equal bite size pieces, about 1-inch. Transfer to a bowl along with the soy sauce and sesame oil. Toss everything together well.
Air fry. Transfer the tofu pieces to your air fryer and air fry at 380°F for about 10 minutes, shaking the basket half way through to promote even cooking.
Stove top. Alternatively, you can sear the tofu in a hot skillet until golden all around.

Green Curry

Saute green curry. Heat the peanut oil in a large skillet over medium-high heat. Add the green curry paste, lemongrass paste, garlic and ginger. Cook and continually stir for 2 minutes.
Add liquids. Pour in the vegetable broth, coconut milk and stir well until the paste has dissolved. Add the fish sauce, sugar, kaffir lime leaves and mix.
Cook. Bring the curry to a boil. Turn the heat down and simmer for another 5 minutes. Taste and adjust with salt and pepper as needed.
Finish the curry. Add the snow peas and cook for 2 minutes until softened. Remove and discard kaffir lime leaves. Toss in the crispy tofu and basil leaves.
Garnish and serve. Garnish with green onions or chopped cilantro. Serve with jasmine rice and lime wedges.

Video

Notes

Instead of serving the curry with rice, try rice noodles for a change.
Make sure you don’t crowd the tofu in the air fryer. The circulating air is what cooks and crisps it the best.
Using firm tofu will allow it to stay intact. If you get soft, it can just fall apart.
For tofu to get crispy, make sure you pat it dry with paper towels. Pressing out the water also allows the tofu to absorb more flavors from any marinade or seasonings you might use.
If you really love tofu, buy a tofu press for the easiest way to remove all that moisture.
If you don’t have an air fryer, pan-fried or baked tofu works well.
Add a splash of lime juice at the end to balance sweet, salty and sour flavors.
Store leftover curry in an airtight container in the refrigerator for 3-5 days.

Nutrition