Tofu and Broccoli Green Curry Recipe

This Tofu and Broccoli Green Curry isn’t just another recipe on the internet; it’s a staple, a comforting hug in a bowl that has genuinely transformed our weeknight dinners. I remember the first time I made it, slightly intimidated by the idea of balancing those classic Thai flavours. Would it be too spicy? Would the tofu be bland? My worries evaporated with the first fragrant whiff steaming up from the pan. That evening, even my usually skeptical partner, who often eyes tofu with suspicion, went back for seconds, raving about the creamy coconut sauce and the perfectly tender-crisp broccoli. Since then, it’s become a requested favourite. It’s surprisingly quick to pull together, incredibly satisfying, packed with vibrant green goodness, and endlessly adaptable. It delivers that authentic Thai restaurant flavour profile – the perfect harmony of spicy, sweet, savoury, and creamy – right in your own kitchen. It’s proof that plant-based eating can be incredibly decadent and flavourful, leaving you feeling nourished and utterly content. Whether you’re a seasoned curry lover or new to Thai cuisine, I promise this recipe is achievable, delightful, and will likely earn a permanent spot in your meal rotation, just like it has in ours.

Ingredients

Here’s what you’ll need to create this vibrant and creamy Tofu and Broccoli Green Curry. Using high-quality ingredients, especially full-fat coconut milk and a good green curry paste, makes a significant difference in the final flavour and texture.

(Yields: 4 servings)

For the Tofu:

• 1 block (14-16 oz / 400-450g) Extra-Firm Tofu: Pressed for at least 30 minutes (or preferably longer using a tofu press) and cut into 1-inch cubes. Pressing is crucial for texture and flavour absorption.
• 1 Tablespoon Soy Sauce (or Tamari for Gluten-Free): Adds savoury depth.
• 1 Tablespoon Cornstarch (or Arrowroot Powder): For creating a slightly crispy exterior on the tofu.
• 1 Tablespoon Neutral Oil (like Avocado, Canola, or Coconut Oil): For pan-frying the tofu (optional, but recommended for texture).

For the Curry:

• 1 Tablespoon Coconut Oil (or other neutral oil): For sautéing the aromatics and curry paste.
• 3-4 Cloves Garlic: Minced (about 1.5 tablespoons). Use more or less to your taste.
• 1-inch piece Ginger: Freshly grated (about 1 tablespoon). Adds warmth and zest.
• 1 Lemongrass Stalk (Optional but Recommended): Tough outer layers removed, bottom 4-5 inches bruised (bash gently with the back of a knife) and finely minced, OR use 1 tablespoon lemongrass paste. Adds a unique citrusy aroma.
• 2-4 Tablespoons Green Curry Paste: Use a high-quality store-bought paste (check ingredients for shrimp paste if strictly vegan/vegetarian) or homemade. Adjust amount based on your preferred spice level and the brand’s heat intensity. Start with less, you can always add more.
• 2 cans (13.5 oz / 400ml each) Full-Fat Coconut Milk: Do not use light coconut milk; full-fat is essential for creaminess and authentic flavour. Shake the cans well before opening.
• 1 cup Vegetable Broth (Low Sodium): Helps to thin the curry to the desired consistency.
• 1 Large Head of Broccoli (about 400-500g): Cut into bite-sized florets. Stem can be peeled and sliced too.
• 1 Red Bell Pepper (Optional): Seeded and sliced, adds colour and sweetness.
• 1 Tablespoon Coconut Sugar (or Brown Sugar): Balances the spice and saltiness. Adjust to taste.
• 1 Tablespoon Soy Sauce (or Tamari for Gluten-Free): Adds umami and saltiness. Adjust to taste.
• 1-2 Teaspoons Lime Juice: Freshly squeezed, adds brightness at the end. Start with 1 tsp and add more if needed.
• Large handful Fresh Thai Basil Leaves (or regular basil): Stirred in at the end for freshness and aroma.
• Salt: To taste, if needed after adding soy sauce/tamari.

For Serving (Optional):

• Steamed Jasmine Rice: The classic accompaniment.
• Brown Rice or Quinoa: For a healthier, whole-grain option.
• Rice Noodles: For a different textural experience.
• Fresh Cilantro: Chopped, for garnish.
• Extra Lime Wedges: For squeezing over individual servings.
• Sliced Red Chilies or Chili Flakes: For those who like extra heat.
• Chopped Roasted Peanuts or Cashews: For crunch.

Instructions

Follow these steps carefully for a perfectly balanced and delicious Tofu and Broccoli Green Curry.

1. Prepare the Tofu (Crucial Step!):
* Drain the tofu block. Press it for at least 30 minutes using a tofu press or by wrapping it in paper towels/a clean kitchen towel, placing it between two plates, and weighing it down with heavy objects (like cans or books). The longer you press, the firmer the texture and the better it will absorb flavour and crisp up.
* Once pressed, cut the tofu into 1-inch cubes.
* In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) until coated.
* Sprinkle the cornstarch over the tofu and toss again gently until evenly coated. This helps create a slightly crispy layer when cooked.

2. Cook the Tofu (Optional but Recommended):
* Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat.
* Once the oil is shimmering, carefully add the tofu cubes in a single layer (you may need to do this in batches to avoid overcrowding the pan).
* Pan-fry the tofu for about 5-7 minutes, turning occasionally, until golden brown and slightly crispy on most sides.
* Remove the cooked tofu from the skillet and set aside on a plate lined with paper towels.
* Alternative: You can also bake the tofu cubes (tossed with oil and cornstarch) at 400°F (200°C) for 20-25 minutes, flipping halfway, or air fry them until golden and crisp.

3. Sauté Aromatics and Curry Paste:
* In the same large skillet or wok (or a large pot/Dutch oven), heat 1 tablespoon of coconut oil over medium heat.
* Add the minced garlic, grated ginger, and minced lemongrass (if using). Sauté for 1-2 minutes until fragrant – be careful not to burn the garlic.
* Add the green curry paste (starting with the lower amount if unsure about spice level). Stir constantly and cook for another 1-2 minutes. This step, called “blooming,” helps to release the paste’s aromatic oils and deepen its flavour. It should become very fragrant.

4. Build the Curry Sauce:
* Pour in about ½ cup of the full-fat coconut milk (use the thick cream from the top of one can if it has separated). Stir well, scraping up any bits from the bottom of the pan, and let it simmer gently for 2-3 minutes, allowing the flavours to meld and the sauce to thicken slightly. You might see some oil separation, which is normal and desirable in Thai curries.
* Stir in the remaining coconut milk and the vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally. Do not bring it to a rolling boil, as this can sometimes cause coconut milk to separate undesirably.

5. Simmer and Add Vegetables:
* Once the sauce is simmering gently, stir in the coconut sugar and 1 tablespoon soy sauce (or tamari). Taste and adjust seasoning if necessary at this stage – you might want more curry paste for heat, more sugar for sweetness, or more soy sauce for saltiness.
* Add the broccoli florets and sliced red bell pepper (if using) to the simmering sauce. Stir to coat.
* Cover the pot partially and let the curry simmer gently for 5-8 minutes, or until the broccoli is tender-crisp. Avoid overcooking the broccoli; it should still have a vibrant green colour and a slight bite.

6. Finish the Curry:
* Gently stir the cooked tofu cubes back into the curry. Let them heat through for 1-2 minutes.
* Turn off the heat. Stir in the freshly squeezed lime juice (start with 1 teaspoon) and the fresh Thai basil leaves. The residual heat will wilt the basil slightly and release its aroma.
* Taste the curry one last time and adjust seasonings as needed – more lime juice for brightness, salt if required, or a pinch more sugar to balance.

7. Serve:
* Ladle the hot Tofu and Broccoli Green Curry over bowls of steamed jasmine rice, brown rice, quinoa, or noodles.
* Garnish generously with optional toppings like fresh cilantro, extra lime wedges, sliced red chilies, or chopped nuts. Serve immediately and enjoy!

Nutrition Facts

• Servings: This recipe makes approximately 4 generous servings.
• Calories per Serving (Estimate): Approximately 450-550 calories per serving, depending on the specific brands of coconut milk and curry paste used, the amount of oil used for frying tofu, and serving accompaniments (rice not included in this estimate).

Disclaimer: This is an estimated nutritional value. Actual figures can vary based on specific ingredient choices and portion sizes. Key factors include the fat content of the coconut milk, the amount of oil used, and additions like nuts or extra vegetables. This curry is a good source of plant-based protein, healthy fats (from coconut milk), fibre (from broccoli and other vegetables), and various vitamins and minerals.

Preparation Time

Understanding the time commitment helps plan your cooking:

• Tofu Pressing Time: Minimum 30 minutes (passive time, can be done ahead). For best results, press for 1-2 hours or even overnight in the fridge.
• Active Preparation Time: 15-20 minutes (chopping vegetables, measuring ingredients, cubing tofu after pressing).
• Cooking Time: 20-25 minutes (sautéing aromatics, building sauce, simmering vegetables, finishing).
• Total Time (Excluding Pressing): Approximately 35-45 minutes.
• Total Time (Including Minimum Pressing): Approximately 1 hour 5 minutes – 1 hour 15 minutes.

This makes it a feasible weeknight meal, especially if you press the tofu ahead of time (e.g., in the morning or the night before).

How to Serve

Serving this Tofu and Broccoli Green Curry is all about complementing its rich flavours and textures. Here are some delicious ways to present and enjoy it:

• Classic Pairing:
  • Serve hot over fluffy steamed Jasmine rice. Its slightly sticky texture and fragrant aroma are the perfect vehicles for soaking up the creamy curry sauce.
• Whole Grain Options:
  • For a healthier twist, pair with steamed brown rice or quinoa. These options add extra fibre and nutrients.
• Noodle Bowl:
  • Ladle the curry over cooked rice noodles (thin vermicelli or thicker pad Thai style noodles work well) for a satisfying noodle bowl experience.
• Garnish Generously: Garnishes add flavour, texture, and visual appeal. Offer small bowls of:
  • Fresh Herbs: Chopped fresh cilantro and extra Thai basil leaves (or regular basil).
  • Acidity/Brightness: Lime wedges for squeezing over just before eating. This cuts through the richness beautifully.
  • Heat: Thinly sliced red chilies (like Thai bird’s eye chilies) or red pepper flakes for those who enjoy extra spice.
  • Crunch: Chopped roasted peanuts or cashews add a wonderful textural contrast. Toasted shredded coconut is another option.
• Family Style:
  • Serve the curry in a large bowl alongside a separate large bowl of rice, allowing everyone to portion their own servings and add their preferred garnishes.
• Side Dishes (Optional):
  • For a more substantial meal or Thai-themed dinner party, consider serving alongside simple sides like:
    • Vegan spring rolls with a sweet chili dipping sauce.
    • A light cucumber salad.
    • Plain roti or naan bread (while not traditionally Thai, some enjoy it for dipping).

Additional Tips

Elevate your curry game with these five helpful tips:

1. Master the Tofu Press: Don’t underestimate the power of pressing your tofu! Removing excess water is the key to achieving a firmer texture that won’t fall apart in the curry. It also allows the tofu to better absorb the flavours of the marinade (soy sauce/tamari) and the curry sauce itself, preventing it from tasting watery or bland. Invest in a tofu press if you cook tofu often, or use the weighted-plate method consistently. Aim for at least 30 minutes, but longer (1-2 hours or even overnight) yields even better results.
2. Control the Spice Level Wisely: Green curry pastes vary significantly in heat intensity between brands. Always start with the lower recommended amount (e.g., 2 tablespoons) and taste the sauce before adding the vegetables. You can easily stir in more paste if you want more heat, but it’s very difficult to reduce the spiciness once it’s too intense. If you find it slightly too spicy after adding the paste, adding a bit more coconut milk, a touch more sugar, or a bigger squeeze of lime can sometimes help balance it out. For less spice overall, ensure you choose a mild paste or use even less than recommended.
3. Embrace Vegetable Variety: While tofu and broccoli are the stars, green curry is incredibly versatile. Feel free to add or substitute other vegetables based on what’s in season or what you have on hand. Good additions include:
   • Sliced bamboo shoots (canned, drained)
   • Snow peas or sugar snap peas (add near the end to keep them crisp)
   • Sliced zucchini or yellow squash
   • Green beans, trimmed and halved
   • Baby corn
   • Mushrooms (shiitake or button)
   • Diced potatoes or sweet potatoes (add earlier as they take longer to cook)
     Just be mindful of cooking times for different vegetables.
4. Unlock Creaminess with Full-Fat Coconut Milk: For that luscious, rich, and authentic Thai green curry texture, full-fat coconut milk is non-negotiable. Light coconut milk simply lacks the fat content needed to create a truly creamy and satisfying sauce; it will result in a thinner, less flavourful curry. Shake the can well before opening, as the cream often separates and rises to the top – you want to incorporate all of it. For an extra decadent touch, you can reserve a tablespoon or two of the thickest coconut cream to swirl over the top just before serving.
5. Bloom Your Curry Paste: Don’t just dump the curry paste into the liquid. Take the extra minute or two to “bloom” it in the hot oil after sautéing the aromatics (garlic, ginger, lemongrass). Frying the paste briefly releases its aromatic compounds and deepens its flavour profile significantly. Stir it constantly during this stage to prevent burning, until it becomes intensely fragrant. This small step makes a big difference in the overall complexity of your curry.

FAQ Section

Here are answers to some frequently asked questions about this Tofu and Broccoli Green Curry:

1. Can I use a different protein instead of tofu?
* Absolutely! This green curry sauce is a fantastic base for various proteins. You could substitute the tofu with:
* Tempeh: Cube and pan-fry or steam it first.
* Chickpeas: Add a can (drained and rinsed) along with the vegetables for an easy plant-based alternative.
* Seitan: If you eat gluten, pan-fried seitan works well.
* Chicken: Use bite-sized pieces of chicken breast or thigh. Sauté the chicken after the aromatics, before adding the curry paste, until cooked through.
* Shrimp/Prawns: Add raw, peeled, and deveined shrimp during the last 3-5 minutes of cooking, just until they turn pink and opaque. Don’t overcook them.

2. How can I ensure this recipe is strictly vegan and/or gluten-free?
* Vegan: The recipe as written is vegan, provided you check your green curry paste. Some store-bought green curry pastes contain shrimp paste (kapi) or fish sauce. Read the ingredient label carefully and choose a certified vegan brand (many excellent options are available). Also ensure your sugar (coconut or brown) is vegan, as some white sugars are processed with bone char (though coconut and brown sugar are usually fine).
* Gluten-Free: To make this recipe gluten-free, simply swap the regular soy sauce for tamari (which is typically wheat-free, but check the label) or certified gluten-free soy sauce. Also, double-check that your chosen green curry paste and vegetable broth are gluten-free, as some brands may contain gluten-based thickeners or additives. Tofu, vegetables, coconut milk, rice, and cornstarch are naturally gluten-free.

3. How do I store and reheat leftovers?
* Allow the curry to cool completely before storing. Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. The flavours often meld and can taste even better the next day!
* To reheat, gently warm the curry in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if the sauce has thickened too much upon refrigeration. Alternatively, reheat individual portions in the microwave, stirring halfway through. Avoid boiling vigorously, as it can affect the texture of the coconut milk and tofu.

4. Can I freeze this Tofu and Broccoli Green Curry?
* Yes, you can freeze this curry, but be aware that the texture of both the tofu and the broccoli might change slightly upon thawing and reheating. Tofu can become a bit spongier (which some people actually prefer as it absorbs more sauce), and broccoli might become softer.
* To freeze, let the curry cool completely. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags, leaving some headspace for expansion. Label with the date and freeze for up to 2-3 months.
* Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave as described above. You might want to add fresh basil or a squeeze of lime after reheating to brighten the flavours.

5. My curry isn’t spicy/flavourful enough. How can I fix it?
* Not Spicy Enough: The easiest way is to add more green curry paste. You can stir a little extra paste into the simmering sauce (dissolve it in a little warm broth or coconut milk first to avoid clumps). Alternatively, add some finely chopped fresh green or red chilies (like Thai bird’s eye chilies) along with the aromatics, or serve with chili flakes or chili oil on the side.
* Lacks Flavour/Depth:
* Saltiness/Umami: Add a bit more soy sauce/tamari or even a pinch of salt.
* Sweetness: A little more coconut sugar can balance the flavours.
* Brightness/Acidity: A bigger squeeze of fresh lime juice at the end can work wonders.
* Richness: Ensure you used full-fat coconut milk. If it still feels thin, check that you bloomed the curry paste properly.
* Aromatics: Next time, consider adding a bit more garlic, ginger, or lemongrass.
* Taste and adjust seasonings gradually until you reach the desired flavour balance. Remember that serving with fresh herbs like basil and cilantro also adds significant flavour.

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