Tofu and Summer Vegetable Curry
Tofu and Summer Vegetable Curry is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high.
Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes.
Transfer to paper towels to drain.
Season with kosher salt.
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high.
Add onions and a generous pinch of salt and stir to coat.
Cook, stirring often, until softened, about 4 minutes.
Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes.
Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes.
Pour in coconut milk and 1/2 cup water and bring to a simmer.
Add tofu to pot and stir gently to combine.
Cook until warmed through, about 3 minutes.
Season with more salt if needed.
Divide curry among bowls and add a generous squeeze of lime juice to each.
Top with cilantro and peanuts.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.