Green vegetable curry with Japanese tofu

Give your cuisine an oriental touch and enjoy Japanese tofu with this suggestion with the intense flavor of green Thai curry.


  • 1 box of Japanese tofu from Soria Natural
  • 200 g of cooked Thai rice
  • 1 pod of lemon grass or citronella
  • 1 spring onion
  • 100 g of peas
  • 100 g of green beans
  • 100 g of broccoli
  • 1 bunch of leeks
  • 15 g of fresh chopped or grated ginger
  • 2 chopped garlic cloves
  • 3 kaffir lime leaves
  • 500 g of coconut milk
  • Green curry paste to taste (1 tablespoon approximately)


Cut the tofu into dice, the green beans into slices, the spring onion into thick dice and the broccoli into stalks.

In a cooking pot, add the spring onion and sauté for some minutes. Stir-fry the chopped vegetables with a little virgin olive oil. Move the vegetables to the sides of the pot and poach the garlic and ginger in thin slices on a slow burner.

Add the green curry paste and sauté everything together. Add the lime leaves and lemongrass and stir. Add the coconut milk, season, and leave it boiling for a few minutes. After that, add the diced tofu and a bouquet of basil and cilantro. Leave it boiling on a slow burner for 10 minutes.

Finally, add the green part of the chopped spring onion and serve it with cooked Thai rice.

Enjoy your meal!

Tags #recipes

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