Green Curry Glazed Tofu Recipe (2024)

I had all the ingredients on hand, so I made this and we thought it was delicious! An interesting way to deal with tofu: it did get crispy, without cornstarch or the hassle of pressing/freezing/nuking/etc. For veggies, I used asparagus + mini bell peppers + scallions, then spinach added with sauce after the initial veg sauté. I added a couple handfuls of pea shoots at the very end. The fresh lime juice was a nice touch. Suggestion: cut tofu smaller. Try technique with other jarred simmer sauces.

Why open a jar of curry paste? It takes 10 mins or less to make a much better one (where you don't have to worry, as Slagle writes, about too much salt).Basic green curry recipes involve blitzing in a food processor the following ingredients:-small green serrano chiles-green bellpepper-fresh garlic-ginger-scallions-lemongrass-lemon + lime juice-black pepper, cumin, coriander, turmeric + sea salt-oil-a dash of maple or agave syrup.Press button—and voila! (Google it.) Bon appetit!

This was a huge hit, including with my son who hates tofu. The texture of the tofu was perfect, crisp on the outside, tender on the inside, and the sauce was delicious, restaurant quality. I followed it exactly, using red and yellow peppers, sugar snap peas and scallions. It was also done in a half hour, easier than the usual pressing of tofu. Delicious!

Like a dummy I followed the recipe exactly and put all those crispy vegetables in while the sauce cooked down. I knew it would turn them to mush but still I followed the recipe to the T. And yes they turned to mush. So, once you’ve got those vegetables nice and crispy and delicious and fresh set them aside until you have cooked that sauce down to the thickness that he would like.

Followed recipe but used Thai red curry paste since that's what I had. My veggies - healthy bunch asparagus, scallions and half an onion sliced thinly. The tofu fried up nicely in a non-stick skillet and the sauce was very good. Despite being a tofu resistor, my husband went back for seconds. I look forward to trying with different vegetables, perhaps Japanese eggplant and red/yellow peppers and am also thinking the addition of roasted peanuts or cashews would be worth a try.

Made recipe as written, using dragon’s tongue beans and Thai Kitchen green curry paste. Very tasty and a great spring dish with fresh beans.

I made a mistake of making this in a regular (not non-stick) pan so tofu slabs got stuck. I managed to scrape off the stuck pieces but it took a bit of elbow grease.We thought it was a tad too sour so probably would halve the lime juice. Used chopped broccoli and snow peas, finished w a dash of fish sauce. Turned out good but a tad too spicy, will try with less curry paste (I used 4 good tbsps) and less lime juice on a nonstick pan next time but I won’t use high heat as it would ruin the pan.

Liked the tofu method. Agree with cutting lime juice in half. Added cubed eggplant, whole sugar snap peas, and chopped red bell pepper. 3 cups was a more appropriate amount of vegetables. Topped with fresh basil. I wanted more spice...next time will add a sliced fresh jalapeno and sliced green onions.

reduce the lime juiceremove veggies when crisp, and add back after sauce reduced to reheat

Agree that tofu should be smaller. I used my cast iron pan and I think it took too long to heat up. The tofu was a bit underdone even with several extra minutes per side. Either I’ll heat the pan first or use a lighter pan next time…and there will be a next time. Delicious and easy.

Use less lime. Use onions and bell pepper in addition to corn.

Usually Maesri. In the little cans.

Use less lime

Surely the flavor and amount of curry paste makes a huge difference, as well as technique? Ours was delicious with asparagus, snow peas and red bell pepper. Did cut the tofu smaller as others have. I’m looking forward to using the same technique with other curry pastes, maybe even aIndian masala and basmati rice.

Liked the technique for the tofu but this recipe is too dependent on how good a curry paste one uses. I guess I need to find a better one. Also I guess I chopped the veg too small (snow peas and fennel). Now I notice in the photo that the snow peas are not chopped.

Stick with the tofu amount in the recipe, we increased as we love tofu but the recipe was spot on.1. Start by pouring the paste and milk into wide pan (not the frying pan) until it thickens.2. Set the rice to cook3. Cut and fry tofu, while it fries cut the veggies.4. Stir to combineAlso make sure to keep the fry pan moving when adding raw tofu if it’s not non stick

So easy and delicious, thank you for another marvelous meatless dish. Used broccoli, zucchini, and green peppers, Thai Kitchen green curry paste. Used the large pieces of tofu, keeps it simple.

This is a really adaptable recipe. The second time we made it we made at least 3x the amount of vegetables, and substituted a different Thai curry paste. It was different, but also good.

So easy and I love that it accommodates whichever vegetables I have in my vegetable drawer. I think the directions may have too many flips of the tofu?

Used Mekhala paste for the first time. Quite intense… maybe only 2 Tbsp next time. Best tofu recipe I’ve cooked.

Flipping the tofu to coat in the warming step is annoying in a giant skillet and it takes more than 2 tbs of sauce to coat. If you're using a cast iron, it then takes too long to warm. This worked better: put your tofu pieces in the bowl of sauce you just mixed up. Warm up your cast iron (not too hot), then move your tofu from the sauce to the skillet with a slotted spoon. Quicker, less fussy, delicious result.

Great recipe! It was delicious and very easy. I added more like 3 cups of vegetables and it was perfect. Used cauliflower and bok choy (put in the sliced stems first and then added the leaves right before serving to wilt). I will make this many more times. I agree with the reviewed who suggested cutting the tofu into smaller chunks. I’ll do that next time.

1/29 - substituted several things, including cauliflower for broccoli/veggies and curry powder for paste. ended up tasting like not much. more spices!

Very yummy, simple, and flexible! Made with what I had: 2 blocks of tofu bc 1 is never enough for 4 people. Also air fried a third for my 11-year old who refuses sauce on anythingUsed 1/2 can of light coconut milk 1/2 cup lobster bouillon (will try full fat next time but this is what I had!)Used 2.5 tbs of green curry paste bc I was worried it would be too spicy but will add more next timeUsed zucchini for the veg - cut into 1/4 rounds, Seared and removed from pan before reducing sauce.

Maybe use a little less coconut milk

Delicious! As suggested, I cut the tofu thinner - it came out perfect. I used broccoli, red bell peppers and carrots. To get the carrots to cook timely, I shaved the carrot with a vegetable peeler to make what could be called carrot curls.

This was a very nice, easy dinner. I didn't let the sauce cook down enough (because I was impatient) so it wasn't as thick or spicy as I wanted it to be, but it was still very tasty. I think this will become one of my go-tos simply for how easy it was!

Added onion and doubled the lime juice

Solid, keeper of a weeknight meal--it won't knock your socks off, but it will satisfy. Importantly, it involves just the right amount of prep such that, even when you're exhausted and the thought of getting delivery is very tempting, you can do it. I used broccoli cut into medium florets for the vegetable component and its texture in the final dish was perfect, not mushy at all. I also used yellow Thai paste and added lime juice to taste instead of measuring it out and that all worked well.

needed something... peanut...