Home Cooking

Veges and Tofu with Green Curry


Home Cooking

Veges and Tofu with Green Curry

Will Owen | | Apr 29, 2014 05:34 PM

As long as I'm on my Vegetarian kick, I ought to add my first (and maybe happiest) invention. Now, it's not strictly vegetarian because it uses Vietnamese fish sauce, but Mrs. O has decreed that condiments don't count around here, or something like that. And I am told that there's a veggie version that would probably work.

This is also another dish, like the Artichoke Spaghetti, that can be made entirely from Trader Joe's stuff; in fact, it may be required unless you can roll your own green curry sauce.


This recipe serves 3-4 people as a principal course.

14-oz pkg extra firm tofu
fish sauce

small yellow or white onion, or 1/2 larger one, sliced thin
4 or 5 Roma tomatoes, seeded/de-juiced and coarsely chopped
4-5 zucchini, yellow squash or both, in chunks
oil, salt

TJ's Thai Green Curry Simmering Sauce, 1/2 jar
TJ's Light Coconut Milk, 1/2 can

Rice or quinoa, cooked to serve with

Drain tofu and pat dry, then cut into roughly 3/4" cubes. Toss in bowl with fish sauce and Sriracha, allow to marinate.

Since there are a couple more ounces of coconut milk than curry sauce, measure out half the sauce into a measuring cup then top up the jar with coconut milk. Cover and refrigerate for next time (it keeps very well). Then pour the rest of the milk into the measuring cup, stir, and set aside.

Heat oil in wok or large, deep sauté pan, then cook onion over medium heat until transparent. Add tomatoes, raise the heat a little and cook until there's a good bit of juice. Add squash, sprinkle on about 2 tsp. of salt, cover and cook until squash is tender but not mushy. Stir in the tofu, pour the sauce over all, stir, cover, and let simmer for about ten minutes. If your rice is still cooking the dish will keep well on a hot tray.

Many other vegetables may be used instead of or in addition to squash. I have used green beans and cut-up new potatoes, carrot, snow peas, eggplant. Cut-up hard-boiled egg is a good addition too. An excellent non-vegetarian addition is cooked chicken or shrimp; in a mixed group these can be passed separately at the table.

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