Green Curry Tofu

Green Curry Tofu

32

"This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Serve tofu over the rice and drizzle generously with green curry sauce!"
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Ingredients

45 m servings 536 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

32
  1. 45 Ratings

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Most helpful positive review

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 coupl...

Most helpful critical review

We found this recipe to be very bland and extremely spicy. Like the other reviewers, we added come vegetables to make it more substantial (pea pods, baby corn, carrots). Despite the sesame oil a...

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 coupl...

This is a great basic recipe. Use caution when adding the curry paste! I checked the back of my bottle of curry paste before adding it, and thank goodness... the bottle suggested 1/2 to 1 TBS (t...

I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry p...

This is a wonderful dish. I especially liked the idea of stir-frying with sesame oil - it really adds depth of flavor. I also added broccoli to the stir-fry, used lite coconut milk, and served...

This was a tasty recipe. I have to admit that we made adjustments to it to make it more substantial. We added an onion, 10 baby carrots, maybe 1 1/2 cups frozen broccoli, a leek and a scallion. ...

This was really tasty, quick and easy. So spicy that I thought next time I'd only use 1 tb of the curry paste. But the leftovers the next day were less spicy for some reason, and absolutely deli...

We found this recipe to be very bland and extremely spicy. Like the other reviewers, we added come vegetables to make it more substantial (pea pods, baby corn, carrots). Despite the sesame oil a...

Green curry paste has shrimp in them so it is not suitable for vegetarians.

I made this for my roommates and they loved it. Like suggested, I only used half the amount of the green cury paste and it was plenty of spice! I fried the tofu and then added some brocoli. I pr...