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This very-doable, hyper-well-tested, 200% vegan Thai green curry tofu will make you wonder why you ever settled takeout! -I’ve been there. Waiting forever for soggy delivery that looks like it was sat on en route, and just wishing I had just made it myself. This absurdly flavor-packed, easy recipe comes together in under 30 minutes with ingredients that won’t make you have to Google what the heck they are.
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Thai green curry, aka "Kaeng Khiao Wan," is my wife's fave Thai curry, so I've had a lot of practice getting it just right. The green curry paste (which you can make yourself)—packed with green chili, garlic, lemongrass, and a whole gang of aromatics—lays down the foundation, while coconut milk smooths it all out with its rich, velvety vibes. Toss in some pan-fried tofu and fresh veggies, and you’ve got a straight-up flavor bomb that just happens to be plant-based and great for you! (🤫 Shhhh. No one needs to know).
To be honest, my site is STACKED with vegan curries from all over. From Vietnamese ca ri chay, Malaysian vegan curry laksa, Filipino ginataang kalabasa, and vegan tikka masala (from India, of course), to Indonesian sambal goreng tempeh. Basically, if it’s a curry the slaps, it’s going down here, and that’s why this popular Thai curry HAD to make the cut too.
Making Thai green curry tofu yourself at home means no mystery ingredients, no waiting around for takeout, and no pathetic, watered-down flavors. Just a quick, budget-friendly, fire-in-a-bowl situation that’s ready to be demolished.
Jump to:
🥰Why you’ll adore this vegan green curry tofu recipe
🌱 Vegan AF:. Like all my vegan Thai recipes, this banger is cruelty-free, and made without fish sauce, shrimp paste, chicken stock or anything containing cholesterol.
⏱️ Fast & Easy: Ready in under 30 minutes, this recipe is perfect for when you need a quick, delicious meal. Minimal prep and no complicated steps—just straightforward, flavorful Thai cooking that works amazingly for meal-prep.
✅ Tested and Approved Worldwide: As with all my vegan recipes, this one’s been tested by a massive group of recipe testers of all skill levels from all around the world.
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🥗 Green curry tofu ingredients
Green Curry Paste
Yessss. Sure, you can make this with some of the decent vegan green curry pastes available on the market (my fave is the one from Mike’s Organic Curry Love, second up is the Maesri brand, and my least fave is the one from Thai Kitchen). But making your own by following my quick green curry paste recipe gives you the freshest, boldest, most customizable flavors (and serious bragging rights)
Wanna switch it up? You can totally make this recipe with red curry paste, tom yum paste or even bumbu bali. Your curry won’t be as green, but it’ll still SLAP.
Baby Corn
Baby corn comes canned, and if you CAN not find it, no stress—just leave it out or swap in some sliced water chestnuts. It’s a pretty common ingredient in Thai curry recipes and works nicely to soak up the curry sauce.
Thai Basil
Thai basil brings that next-level, slightly peppery, kinda licorice-y punch that makes Thai dishes crazily addictive. It’s the same magic that makes Thai basil eggplant one of the most popular recipes on my entire site. If you can’t track it down, regular basil is ok to use in this recipe.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Green Curry Chicken
Swap out the tofu (or throw it in alongside) for some pan-fried, hand-torn pieces of vegan chicken seitan. That stuff soaks up curry like a champ and brings next-level texture.
Vegan Green Curry Cauliflower
Roast up some cauliflower florets in a little sesame oil until they’re crispy and golden, then toss 'em into the curry instead of tofu. They’ll drink up all that spicy, coconutty goodness while making the curry soy-free.
📖 How to make Thai green curry tofu
Perfect this Thai green curry tofu on your first try with step-by-step photos and useful tips. Or jump to the bottom for the easy-to-print recipe card.
Step One
I’m Down Tofu:
Press the tofu to remove excess water or moisture, then cut it into bite-sized triangular pieces or cubes.
Heat the oil in a large dutch oven over medium-high heat. Add the tofu cubes or triangular pieces and cook for 3-4 minutes per side until golden brown and crisp. Transfer to a plate and set aside.
✅ To air-fry instead, toss pressed, sliced tofu with a light spray of oil and cook at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through.
Step Two
Pep’ Talk:
In the same pan, add the remaining oil over medium heat. Sauté the shallots, red and green bell peppers, green beans, and baby corn for 4-5 minutes, stirring occasionally, until they begin to soften.
Step Three
Copy, Paste:
Stir in the green curry paste, coating the vegetables evenly. Cook for 1-2 minutes until fragrant, stirring frequently to prevent sticking.
Step Four
Limewire:
Add the sugar, lime juice, water, and salt, stirring until everything is well combined and the contents of the part start steaming.
Step Five
Village Pour House:
Pour in the coconut milk and return the tofu to the pan. Stir to incorporate, then bring the curry to a gentle simmer. Cook for 5 minutes, allowing the vegetables to become tender and the sauce to thicken slightly.
Step Six
Art Basil:
Add the Thai basil, stirring it in just until wilted. Let it cook for another minute to infuse the curry with its crave-able magic.
Step Seven
Wayne and Garnish:
Serve the curry hot over Thai coconut jasmine rice, or brown rice. Optionally, garnish with fresh cilantro, Thai basil, and sliced chives.
💡Serving Ideas
This green curry tofu recipe needs a rice situation that holds its own for sure! Nasi uduk and nasi minyak lay down a rich, aromatic base. Craving some more interesting vibes in your rice? Tom yum fried rice punches in citrusy spice, and Indonesian turmeric rice layers in warm, earthy depth. Of course, there’s no such thing as too much green, so you could always rock this out on a bed of green curry fried rice.
For the full Thai food spread, start with crunch—vegan Thai spring rolls with a side of nam jim jaew, chili garlic sauce, or nam prik pao.
Thinking about rocking your curry with noods instead of rice? Pad kee mao brings a garlicky, chili-packed kick, while pad woon sen’s chewy glass noodles are completely gluten-free.
Thai iced tea cools your palette and is almost an essential Thai dessert on its own.
👉Top tips
- Use a Dutch Oven or Pot for the Tofu: Don’t make a mess of your stovetop by frying in a frying pan. Doing it in a pot protects the area from avoidable splashes and splatters.
- Air Fry the Tofu if You Want: For a lower-oil option, air fry the tofu instead of pan-frying. Toss the pressed, sliced tofu with a light spray of oil, then air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through.
- Simmer, Don’t Boil: When simmering the curry, keep the heat on medium-low. A rolling boil can cause the coconut milk to separate and lose its smooth texture. A gentle simmer lets the flavors meld together without any risk of curdling.
🤷♀️ Recipe FAQs
Please, for the love of all things delicious, don’t do it. Freezing this curry will wreck its soul. The tofu turns into a chewy sponge of sadness, and the coconut milk? It’ll separate into an unholy mess, what to speak of the sad state the veggies will be in once they have their souls sucked out while thawing.
🥶This curry will last up to 4 days in the fridge when stored in a clean, air-tight container.
🔥 Stovetop Reheating
For the best texture and flavor, reheat the curry on the stovetop. Pour it into a pan over medium heat and stir occasionally for 5-7 minutes, until heated through. If the sauce thickened in the fridge, add a splash of coconut milk or water to loosen it up.
⚡️ Microwave Reheating
Transfer a portion to a microwave-safe bowl and cover it with a plate to prevent splatters. Heat on medium power for 1-2 minutes, stirring halfway through. If the sauce is too thick, stir in a little coconut milk or water before heating.
🤏 Bring it back to life: If you have extra Thai basil, throw a few fresh leaves on top after reheating to bring back that just-made aroma!
✌️You'll love these vegan Thai recipes too:
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Thai Green Curry Tofu
Equipment
- wok (optional)
Ingredients
For the pan fried tofu:
- 3 tablespoons canola oil vegetable oil, or sunflower oil
- 14 oz. tofu extra firm
For the curry:
- 4 teaspoons canola oil vegetable oil, or sunflower oil
- ½ cup shallots or red onions, 1 cm. Diced
- 1 cup red bell pepper chopped
- 1 cup green bell pepper chopped
- 2 cups green beans trimmed and cut in 2-inch sections
- 1 cup baby corn cut in bite size pieces
- 3 tablespoons Thai green curry paste
- 4 teaspoons brown sugar coconut sugar, or palm sugar
- 4 teaspoons lime juice
- ½ teaspoon salt
- ½ cup water
- 400 ml. Coconut milk full-fat
- ½ cup Thai basil leaves
To Serve and Garnish:
- Cooked jasmine rice brown rice, or coconut rice
- Cilantro leaves
- Thai basil leaves
- Chives thinly sliced
Instructions
- Press the tofu to remove excess moisture, then cut it into bite-sized triangular pieces or cubes.
- Heat the oil in a large pan over medium-high heat. Add the tofu and cook for 3-4 minutes on each side until golden and crisp. Transfer to a plate and set aside.
- In the same pan, heat the oil for the curry over medium heat. Add the shallots, red and green bell peppers, green beans, and baby corn. Stir-fry for 4-5 minutes until fragrant and tender.
- Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- Stir in the sugar, lime juice, water and salt.
- Pour in the coconut milk and tofu, stirring well. Bring to a gentle simmer and cook for 5 minutes until the vegetables are tender.
- Add the Thai basil and cook for 1 minute until wilted.
- Serve hot over jasmine rice, brown rice, or coconut rice. Garnish with cilantro, Thai basil, and sliced chives.
Notes
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Reshyll says
Thanks for this really easy recipe! Love all things tofu, so this one's naturally destined to be a part of my regulars. 🫶