How to Make the Perfect 3 Ingredient Green Curry Tofu
Thai · Easy · 30 min · 4 servings
This 3 ingredient green curry tofu simmers crispy golden tofu in rich coconut milk green curry sauce for a vibrant and aromatic plant-based dinner. With just three ingredients, this simple Thai-inspired dish delivers layers of complex flavor that taste far more involved than the minimal effort required.
Why this recipe works
This 3 Ingredient Green Curry Tofu recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 14 oz extra firm tofu, pressed and cubed
- 2 tbsp green curry paste
- 13.5 oz full-fat coconut milk
- 0.5 tsp salt
- 2 tbsp olive oil
Step by step instructions
Step 1: Press and Sear the Tofu
Press the tofu firmly between paper towels or use a tofu press for at least 10 minutes to remove as much moisture as possible. Cut into 1-inch cubes and season lightly with salt. Heat olive oil in a large skillet over medium-high heat and sear the tofu cubes for 2 to 3 minutes per side until golden and crispy on all sides.
Step 2: Bloom the Curry Paste
Push the seared tofu to the edges of the pan and add the green curry paste to the center of the skillet. Cook the paste in the hot oil for about 60 seconds, stirring constantly, until it becomes very fragrant and deepens slightly in color. This step dramatically intensifies the flavor of the curry.
Step 3: Simmer in Coconut Milk
Pour the full-fat coconut milk into the pan and stir to combine with the bloomed green curry paste. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the tofu has absorbed the curry flavor. Taste and season with salt. Serve over steamed rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- extra firm tofu → canned chickpeas or cubed sweet potato for a different texture while keeping this recipe vegan and equally delicious
- green curry paste → red curry paste for a deeper and slightly smokier curry flavor that works beautifully with coconut milk
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not pressing the tofu adequately before cooking, which results in soggy tofu that steams instead of crisping up in the pan
- Adding coconut milk before blooming the curry paste in oil, which means the paste never fully activates and the curry lacks depth of flavor
Nutrition facts
Per serving: 280 calories, 14g protein, 10g carbs, 22g fat, 2g fiber.
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