Thai Green Curry Pasta with Crispy Tofu
Creamy vegan Thai green curry pasta with pan-seared tofu, coconut milk, and crisp vegetables. A weeknight fusion dinner in about 30 minutes.
Ingredients
For the tofu
- 14 oz extra-firm tofu 400 g; drained and pressed 15–20 minutes
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1 tablespoon soy sauce or tamari
For the pasta and sauce
- 10-12 oz spaghetti or linguine 280–340 g
- 1 tablespoon oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2-3 tablespoons vegan Thai green curry paste
- 1 can full-fat coconut milk 13.5 oz / 400 ml
- 1/2 cup vegetable broth or reserved pasta water
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar or jaggery optional; to balance
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets or green beans cut into bite-size pieces
- 1 cup baby spinach optional
- lime juice from 1 lime, plus more to taste
- salt to taste
To finish
- fresh Thai basil or cilantro
- chili flakes or sliced fresh chili optional
- crushed roasted peanuts optional; skip for nut-free
Instructions
Press and sear the tofu
- Cut the pressed tofu into 3/4-inch cubes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tofu in a single layer and sprinkle with salt.
- Cook 3–4 minutes per side until golden and lightly crisp. Do not stir constantly or the cubes will break.
- Splash with 1 tablespoon soy sauce, toss once, then transfer to a plate.
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain.
Build the green curry sauce
- In the same skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger. Stir 30 seconds until fragrant.
- Add the green curry paste and cook 1 minute, stirring, until it smells bright and chili-forward.
- Pour in the coconut milk and broth (or a splash of pasta water). Stir until smooth, then add soy sauce and sugar if using.
- Add bell pepper and broccoli. Simmer 4–6 minutes until the vegetables are tender but still colorful.
- Fold in spinach if using, then add the drained pasta and a splash of reserved pasta water. Toss until the sauce looks glossy and coats every strand.
- Return the tofu to the pan. Squeeze in lime juice. Taste and adjust salt, lime, or paste.
Serve
- Divide into bowls. Top with Thai basil or cilantro, chili if you like heat, and crushed peanuts if you are not going nut-free. Serve right away while the tofu still has a little crunch.
Notes
Start with 2 tablespoons of green curry paste for mild-to-medium heat; add more after tasting.
Check that your curry paste is vegan. Many jars include shrimp paste or fish sauce.
Sear the tofu first and fold it in at the end so the cubes stay firmer in the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or coconut milk.
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