Crispy tofu, hearty vegetables, and crunchy cashews, this rich and creamy green curry is exactly the type of comfort food we crave when camping. This meal is vegan-friendly as written, but it’s open to a lot of personal customization.
Using a clean dish towel or paper towels, gently press on the tofu to absorb as much water as possible. Cut the tofu into ½”-1” cubes.
Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Once the oil is shimmering, add the tofu in a single layer and brown all sides, 7-10 minutes. Remove and set aside.
Lower heat to medium and add remaining oil (if needed). Add bell peppers and saute 2-3 minutes, until just beginning to soften. Add ginger, garlic, and green curry paste and saute until fragrant, about 1 minute.
Add coconut milk and salt. Bring to a simmer, then add the broccoli. Simmer until the broccoli becomes tender, then add the snow peas and cashews and cook 1-2 minutes more.
Add tofu and rice to a bowl, spoon curry over the top. Finish with a squeeze of lime and fresh cilantro. Enjoy!
Vegetarian/Vegan + Gluten Free Preparation: Double check the label on your curry paste to ensure that the brand you use is V/GF friendly. The Thai Kitchen brand is a good place to start.Nutrtion estimate is based on 3 servings and does not include rice or garnishes
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/thai-green-curry-tofu/