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Loaded with summer veggies and silky tofu in a creamy coconut sauce, this Thai green curry tofu is incredible served over a hot bowl of rice and the perfect way to use up extra veggies.
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Thai Green Curry Tofu with Sweet Corn

Loaded with summer veggies and silky tofu in a creamy coconut sauce, this Thai green curry tofu is incredible served over a hot bowl of rice and the perfect way to use up extra veggies.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 283kcal

Ingredients

  • 2 ears sweet corn, husk and silk removed
  • 3 tablespoons vegetable oil, divided
  • 1 block (12 oz) extra-firm tofu, cut into 1/2-in cubes
  • 1 medium yellow onion, finely diced
  • 1 medium zucchini, halved widthwise and cut into 1/4-in thick half moons
  • 1 medium sweet pepper, diced into 1/2-in cubes
  • 1 cup firmly-packed baby spinach
  • 1 tablespoon fresh minced ginger
  • 3 medium cloves garlic, minced
  • 3 tablespoons green curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon agave nectar or honey
  • 2 tablespoons soy sauce
  • 1/4 cup torn fresh basil leaves
  • 2 tablespoons minced fresh cilantro
  • Salt and pepper to taste
  • Hot rice for serving and lime wedges for squeezing over top

Instructions

  • Bring a medium pot of water to boil over high heat. Add corn and boil 3-5 minutes until corn is a bright yellow. Allow corn to cool, then remove kernels from cobs and set aside.
  • Heat a large skillet over medium-high heat. Once heated, add 1 tablespoon vegetable oil and swirl to coat pan. Add tofu and sear on all sides, turning occasionally until tofu is golden brown. Transfer to a plate and set aside.
  • Place remaining oil in same pan and set over medium-high heat. Add onion, zucchini, and sweet pepper to pan and cook 5-8 minutes until vegetables are crisp-tender.
  • Add ginger, garlic, and curry paste to skillet and cook 1-2 additional minutes until fragrant.
  • Add corn kernels, coconut milk, agave, and soy sauce to skillet and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow to simmer 10-15 minutes until vegetables are tender.
  • Remove curry from heat and add tofu, basil, and cilantro. Season curry with salt and pepper to taste. Serve warm over rice with lime wedges for squeezing over top. Enjoy!

Notes

Storing Instructions
Store curry in refrigerator up to 6 days.

Nutrition

Serving: 12oz (calculated without rice) | Calories: 283kcal | Carbohydrates: 22.5g | Protein: 8.6g | Fat: 18.8g | Saturated Fat: 9.9g | Sodium: 559mg | Potassium: 435mg | Fiber: 3.8g | Sugar: 9.3g | Calcium: 136mg | Iron: 4mg