Spicy Green Curry with Tofu. This Thai Green Curry Tofu features crispy tofu tossed up in a luscious creamy coconut sauce, with some spicy green curry! Spicy, creamy, and a hint of sweet, this one-skillet green curry has got it all. It combines crispy tofu, hearty veggies, and creamy coconut sauce into a warm bowl of comforting goodness.

The result is a creamy If you want your curry to be spicy, add the whole dried chiles at this point (do not break them apart, you can choose to remove them at the end or eat. This green curry includes tofu, which you'll need to cook separately from everything else. This homemade vegan green curry is better than takeout and easy enough for a weeknight! You can cook Spicy Green Curry with Tofu using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spicy Green Curry with Tofu

1. You need 1 Tbsp of Canola Oil.
2. Prepare 1/2 Cup of Green Curry Paste.
3. It's 3 Cups of Japanese Eggplant (Cut into 1in pieces).
4. You need 1 Cup of Shelled Edamame.
5. It's 1 Cup of Canned Chickpeas (Rinsed and Drained).
6. It's 3 Cups of Green Beans (Trimmed and Halved).
7. Prepare 2-12 oz of Blocks Firm Tofu (Cut into cubes).
8. It's 2.5 Cups of Unsweetened Coconut Milk.
9. You need 1/4 Cup of Brown Sugar.
10. You need 2 Tbsp of Fish Sauce.
11. You need 4 of Red Thai Chili Peppers (Sliced).
12. You need 1 Cup of Fresh Cilantro.

Packed with spicy Thai flavors, crispy pan-fried tofu and tender veggies in a creamy coconut milk base, this easy. Fried tofu is served over basmati rice with a rich, spicy sauce! This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta.

Spicy Green Curry with Tofu step by step

1. In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes..
2. Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes..
3. Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes..
4. Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes..
5. Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro..
6. 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat..

Serve tofu over the rice and drizzle generously with green curry sauce! And even though the chairs would get hard and And then there's the tofu. I simply LOVE cooking tofu this way. Baking it first and then marinading it and frying it It's mildly spicy, veggie packed, protein rich, island inspired and satisfying! A Freezer Shortcut for Faster Prep.