Tofu Thai Green Curry

Tofu Thai Green Curry

A delicious, fragrant and creamy Thai green curry with pieces of tofu and crispy vegetables.


  1. Cauldron Organic Tofu 396g
  2. 2 tbsp light soy sauce
  3. 125g green beans, trimmed
  4. 1 bunch fresh asparagus, trimmed
  5. 1-2 tbsp vegetable oil
  6. 2 tbsp green Thai curry paste
  7. 2 shallots, finely chopped
  8. 1 green chilli, deseeded and finely chopped
  9. 3 garlic cloves, crushed
  10. 1 × 400ml coconut milk
  11. 125g baby corn
  12. ½ courgette, cut into thin slices
  13. 1 red pepper, trimmed and cut into thin strips
  14. 125g pak choi
  15. Juice of 1 lime
  16. 1 tbsp chopped coriander, plus extra for garnish
  17. 2 spring onions, trimmed and cut into thin slices


  1. Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
  2. Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
  3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
  4. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
  5. Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
  6. Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine rice.

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