Spicy Vegan Thai Green Curry with Tofu, Mushrooms, and Bok Choy

Name: Spicy Vegan Thai Green Curry with Tofu, Mushrooms, and Bok Choy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 14 oz (400 g) firm tofu, pressed and cubed; 2 tablespoons soy sauce (gluten-free tamari optional); 2 tablespoons cornstarch; 2 tablespoons neutral cooking oil (e.g., sunflower or avocado oil); 2–3 tablespoons green curry paste (adjust to spice level); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 cups coconut milk (full fat preferred); 1 tablespoon maple syrup or coconut sugar; 1 tablespoon lime juice; 1 tablespoon soy sauce or tamari; 1 tablespoon chili paste or 1–2 fresh Thai chilies, minced; 1 cup mushrooms (shiitake or button), sliced; 2 baby bok choy, chopped; 1 red bell pepper, sliced; Fresh cilantro and Thai basil, for garnish; Cooked jasmine rice or rice noodles, for serving

A vibrant and spicy vegan Thai green curry featuring tofu, mushrooms, and bok choy simmered in a creamy coconut milk sauce infused with green curry paste, ginger, garlic, and fresh herbs. Perfect with jasmine rice or rice noodles.

Allergens:Soy (tofu, soy sauce)

Details

Author: CuisineSavvy (Adapted from Allrecipes Thai Green Curry Chicken)
Cuisine: Thai
Course: Main
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Diet: Vegan
Categories:#Vegan #Gluten-Free #Spicy #Dairy-Free #Egg-Free

Nutritional Values

This vegan curry is packed with plant-based protein from tofu, antioxidants from mushrooms and bok choy, and healthy fats from coconut milk. The spice level boosts metabolism and enhances flavor naturally.

Nutrient	Amount	% Daily Value
Calories	Approximately 420 kcal per serving	--
Total Fat	28 g	36%
Saturated Fat	16 g	80%
Sodium	850 mg	37%
Dietary Fiber	6 g	21%
Total Sugars	8 g	--
Protein	16 g	32%

Instructions

*Prepare the Tofu:* Toss cubed tofu with soy sauce and cornstarch until lightly coated. Heat 1 tablespoon oil in a skillet over medium-high heat, add tofu, and pan-fry until golden and crispy on all sides. Remove and set aside.
*Start the Curry Base:* Heat the remaining oil in the same pan. Add curry paste, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.
*Add Vegetables:* Stir in mushrooms, bok choy, and bell pepper. Cook for 3–4 minutes until vegetables begin to soften.
*Simmer with Coconut Milk:* Add coconut milk, maple syrup, soy sauce, lime juice, and chili paste. Stir well and bring to a gentle simmer.
*Combine with Tofu:* Return the tofu to the pan and simmer for 10–12 minutes until vegetables are tender and flavors are well blended.
*Finish and Serve:* Taste and adjust seasoning with more soy sauce, lime, or chilies if needed. Garnish with cilantro and Thai basil. Serve hot with jasmine rice or rice noodles.

Spicy Vegan Thai Green Curry with Tofu, Mushrooms, and Bok Choy

A vibrant and spicy vegan Thai green curry featuring tofu, mushrooms, and bok choy simmered in a creamy coconut milk sauce infused with green curry paste, ginger, garlic, and fresh herbs. Perfect with jasmine rice or rice noodles.

Ingredients
[ ] 14 oz (400 g) firm tofu, pressed and cubed
[ ] 2 tablespoons soy sauce (gluten-free tamari optional)
[ ] 2 tablespoons cornstarch
[ ] 2 tablespoons neutral cooking oil (e.g., sunflower or avocado oil)
[ ] 2–3 tablespoons green curry paste (adjust to spice level)
[ ] 2 cloves garlic, minced
[ ] 1 tablespoon fresh ginger, grated
[ ] 2 cups coconut milk (full fat preferred)
[ ] 1 tablespoon maple syrup or coconut sugar
[ ] 1 tablespoon lime juice
[ ] 1 tablespoon soy sauce or tamari
[ ] 1 tablespoon chili paste or 1–2 fresh Thai chilies, minced
[ ] 1 cup mushrooms (shiitake or button), sliced
[ ] 2 baby bok choy, chopped
[ ] 1 red bell pepper, sliced
[ ] Fresh cilantro and Thai basil, for garnish
[ ] Cooked jasmine rice or rice noodles, for serving

Instructions
[ ] 1. *Prepare the Tofu:* Toss cubed tofu with soy sauce and cornstarch until lightly coated. Heat 1 tablespoon oil in a skillet over medium-high heat, add tofu, and pan-fry until golden and crispy on all sides. Remove and set aside.
[ ] 2. *Start the Curry Base:* Heat the remaining oil in the same pan. Add curry paste, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.
[ ] 3. *Add Vegetables:* Stir in mushrooms, bok choy, and bell pepper. Cook for 3–4 minutes until vegetables begin to soften.
[ ] 4. *Simmer with Coconut Milk:* Add coconut milk, maple syrup, soy sauce, lime juice, and chili paste. Stir well and bring to a gentle simmer.
[ ] 5. *Combine with Tofu:* Return the tofu to the pan and simmer for 10–12 minutes until vegetables are tender and flavors are well blended.
[ ] 6. *Finish and Serve:* Taste and adjust seasoning with more soy sauce, lime, or chilies if needed. Garnish with cilantro and Thai basil. Serve hot with jasmine rice or rice noodles.

https://www.cuisinesavvy.com/recipe/vegan-thai-green-curry-tofu-bokchoy

External Recipes

Thai Green Curry Inspiration (Health Score: 85)

HealthScore: 85

This vegan green curry balances healthy fats, fiber, and plant protein. Small deductions for coconut milk’s saturated fat and soy sauce sodium, but overall nutrient-rich and anti-inflammatory.