Green curry with crispy tofu and roasted cauliflower is full of fresh flavor. The aromatic homemade green curry paste combines with silky coconut milk for a totally yummy sauce.
Curries are my love language. Eh, let’s face it… ALL food is my language. But, I could eat some form of curry every single day and never tire of it. There’s just something so perfect about spicy curry paste with silky coconut milk. It just tastes so.dang.good.
Yesterday I shared this homemade green curry paste. I don’t think I’ve ever published a blog post two days in a row, but there’s a first time for everything. Plus this is just too good to wait. And I KNOW you already made that curry paste and have it hanging out in a jar in your fridge waiting for me to share a recipe using said curry paste.
You all make things immediately after I post them, right? ??
If you’re like me and have an obsession with curry, you will want to make this immediately. If you aren’t into curry we just can’t be friends. <– Totally kidding. My husband isn’t into curry like I am and I still keep him around.
Anyway, let’s talk about what we have going on in this curry situation.
First up, is the obvious… green curry paste. If you read that post you’ll understand why I’m making my own curry paste and not buying it. But you do whatever your heart desires. Just keep in mind the result is going to be different when it comes to the heat and flavor level.
Making the curry paste will only take about 15 minutes of your time, so I highly recommend going that route.
Once you’ve got your curry paste, the rest is easy peasy. Get your cauliflower roasting and then while that’s in the oven you can crisp up some tofu and make the curry sauce. The sauce is just coconut milk and the curry paste. I also throw in some green beans and a red bell pepper for more veggies and extra color.
The great thing about the recipe (besides how yummy it is) is that it’s really versatile. Not into tofu? Leave it out or use your favorite protein. Shrimp would be just wonderful. You can also use any veggies you like… roasted broccoli or zucchini… fresh spinach or kale… carrots. The possibilities really are endless.
I’m 100% positive the reason I love curry so much is because it’s served over rice. Saucy dishes over rice are the way to my heart. This is one of those dishes that I wake up thinking about the leftovers. In fact, I wish had some leftovers right about now as my stomach grumbles.
Good thing I’ve got a freezer full of homemade curry paste.
- 14 oz. Extra Firm Tofu, cut into bite-sized cubes
- 1 Small Head Cauliflower (or half of a larger head), cut into bite-sized pieces
- Extra-Light Olive Oil
- Salt & Pepper
- 1 Tablespoon Cornstarch
- 2 Handfuls Fresh Green Beans, trimmed and cut into bite sized pieces
- 1 Red Bell Pepper, halved, ribs and seeds removed, and thinly sliced
- 4 Tablespoons Green Curry Paste
- 2 Cans Coconut Milk
- Fresh Limes, for serving
- Fresh Cilantro and Chives, for garnish
- Hot Cooked White or Brown Rice, for serving
- Preheat the oven to 425º.
- Lay the tofu on a few layers of paper towels and top with a few more. Place a plate or small baking sheet with something heavy on top to weight it down and press out the moisture in the tofu.
- On a baking sheet, toss the cauliflower pieces with about a tablespoon or so of olive oil and season liberally with salt and pepper. Roast the cauliflower for 15-20 minutes (stirring halfway through) or until golden brown and tender.
- Meanwhile, heat a few drizzles of olive oil in a large skillet over medium-high heat. Toss the pressed tofu cubes with salt and pepper and the tablespoon of cornstarch. Add the tofu to the hot pan and cook until crispy on all sides, about 10 minutes. Transfer the tofu to a plate and set aside.
- Place the green beans, bell pepper, curry paste, and coconut milk in the skillet and bring to a simmer. Cook the curry until the vegetables are crisp-tender, about 10 minutes.
- Add the cauliflower and tofu into the pan and heat through. Serve over rice and top with cilantro, chives, and a squeeze of lime.