Cookwith

Name: Thai Green Curry Tofu with Bamboo Shoots
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 150g firm tofu, pressed and cut into 1-inch cubes; 1/2 tbsp neutral oil (like grapeseed or canola); 1 1/2 tbsp vegan green curry paste; 1/2 cup full-fat coconut milk; 1/2 cup low-sodium vegetable broth; 60g canned bamboo shoots, drained and sliced; 1/4 small red bell pepper, thinly sliced; 1/2 small zucchini, sliced into half-moons; 1 1/2 tsp soy sauce or tamari; 1 tsp coconut sugar or brown sugar; 1/2 tsp lime zest; A handful fresh Thai basil leaves; 1/2 cup steamed jasmine rice, for serving; Fresh cilantro leaves, for garnish; Sliced red chilies, for garnish; 1 lime wedge, for garnish

Thai Green Curry Tofu with Bamboo Shoots

CrushedLemon1034

This Thai Green Curry Tofu with Bamboo Shoots brings together classic Thai flavors in a weeknight-friendly format that’s perfect for one. The creamy coconut milk balances the heat of green curry paste, while tofu soaks up all the vibrant flavors. Bamboo shoots add crunch and authenticity, and a finishing shower of Thai basil and lime brightens the whole dish. Served over jasmine rice, this meal is aromatic, comforting, and wholly plant-based. The garnishes add color, texture, and zesty freshness—perfect for a quick, satisfying dinner that feels like a trip to Thailand.

Ingredients

Instructions

Heat the oil in a medium nonstick skillet or saucepan over medium heat. Add tofu cubes and cook, turning occasionally, until golden on most sides, about 3-4 minutes. Transfer to a plate and set aside.
Add the green curry paste to the same pan and stir-fry for 30 seconds until fragrant.
Pour in coconut milk and vegetable broth, scraping up any brown bits. Bring to a gentle simmer.
Stir in bamboo shoots, red bell pepper, and zucchini. Simmer for 5-6 minutes, until vegetables are just tender.
Return tofu to the pan. Add soy sauce, coconut sugar, and lime zest. Simmer for 2-3 more minutes to let flavors meld.
Stir in most of the Thai basil leaves, reserving a few for garnish. Taste and adjust seasoning with extra soy sauce or a squeeze of lime, if needed.
Serve curry over steamed jasmine rice. Garnish with cilantro, reserved Thai basil, sliced chilies, and a lime wedge.