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Green Curry Tofu

Serves 4 to 6
Time 15 min
Take advantage of summer's fresh herbs and make a homemade green curry with chiles, mint and cilantro bound together with coconut milk. Serve this curry over steamed basmati or brown rice instead of noodles, if desired.
Ingredients
  • 1 (14.0-ounce) package extra-firm tofu, drained and cut into 8 slices
  • 2 tablespoons all-purpose flour
  • 6 tablespoons canola oil
  • 1/4 teaspoon fine sea salt
  • 1 small head broccoli, cut into florets
  • 1/4 pound green beans, trimmed and cut into 2-inch pieces
  • 1/2 bunch fresh cilantro, stems removed
  • 1/2 bunch fresh mint, stems removed
  • 1/2 bunch fresh basil, stems removed
  • 1 (14.0-ounce) can light coconut milk
  • 2 Thai chiles, seeded and roughly chopped
  • 1 (1-inch) piece fresh ginger, peeled
  • 1 (1-inch) piece lemongrass, peeled
  • 1 tablespoon brown sugar
  • 1 (15.0-ounce) can baby corn, drained and rinsed
  • 6 button mushrooms, sliced
  • 7 ounces rice noodles, cooked according to package instructions
  • 3 green onions, thinly sliced
  • Lime wedges
  • 1/8 teaspoon ground black pepper
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Method

Arrange tofu between several layers of paper towels on a large plate.

Using the palm of your hand, press down gently to remove as much liquid as possible from the tofu.

Change out the paper towels and repeat a second time.

Cut tofu into 1 1/2-inch cubes and toss gently in a bowl with flour.

Heat oil in a large skillet over medium heat.

Shake excess flour off of tofu then carefully transfer to skillet.

Fry tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total.

Transfer to a paper towel-lined plate and set aside.

Bring a large pot of salted water to a bowl.

Add broccoli and cook until just tender, 2 to 3 minutes.

Using a slotted spoon, transfer broccoli to a bowl of ice water until chilled then drain well.

Repeat process with green beans; set aside.

Put cilantro, mint, basil, coconut milk, chiles, ginger, lemongrass, sugar and 1/2 cup water into a blender and puree until smooth.

Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper.

Add corn, broccoli, green beans, mushrooms and tofu and cook just until warmed through, about 2 minutes.

Divide noodles between bowls and top with curry, tofu and vegetables.

Garnish with green onions and lime wedges.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (14.0-ounce) package extra-firm tofu, drained and cut into 8 slices
  • 2 tablespoons all-purpose flour
  • 6 tablespoons canola oil
  • 1/4 teaspoon fine sea salt
  • 1 small head broccoli, cut into florets
  • 1/4 pound green beans, trimmed and cut into 2-inch pieces
  • 1/2 bunch fresh cilantro, stems removed
  • 1/2 bunch fresh mint, stems removed
  • 1/2 bunch fresh basil, stems removed
  • 1 (14.0-ounce) can light coconut milk
  • 2 Thai chiles, seeded and roughly chopped
  • 1 (1-inch) piece fresh ginger, peeled
  • 1 (1-inch) piece lemongrass, peeled
  • 1 tablespoon brown sugar
  • 1 (15.0-ounce) can baby corn, drained and rinsed
  • 6 button mushrooms, sliced
  • 7 ounces rice noodles, cooked according to package instructions
  • 3 green onions, thinly sliced
  • Lime wedges
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.