Peanut-Infused Green Curry Tofu
A savory variation adding ground peanuts for a nutty, earthy profile.
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Ingredients
- 14 ounces extra firm tofu, pressed and cubed
- 3 tablespoons green curry paste
- 14 ounces full-fat coconut milk
- 1/2 cup roasted unsalted peanuts, finely ground
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 cup bamboo shoots, sliced
- 1 medium green bell pepper, sliced
- 1/2 cup fresh Thai basil leaves(optional)
Instructions
- 1
Heat one tablespoon of oil in a large wok or skillet over medium-high heat.
- 2
Add the tofu cubes and fry until golden brown on all sides, then remove and set aside.
- 3
In the same pan, add the remaining oil and the green curry paste, stirring for 1 minute until fragrant.
- 4
Slowly pour in the coconut milk and bring to a gentle simmer while whisking to dissolve the paste.
- 5
Stir in the ground peanuts, soy sauce, and brown sugar until the sauce thickens slightly.
- 6
Add the bell peppers and bamboo shoots, simmering for 3-4 minutes until the vegetables are tender-crisp.
- 7
Return the tofu to the pan and toss gently to coat in the peanut-infused sauce.
- 8
Remove from heat and stir in the fresh Thai basil leaves right before serving over jasmine rice.
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