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Tofu Thai Green Curry

A fragrant Thai curry filled with vegetables is a great option if you’re looking for some meat-free inspiration for the New Year.

Ingredients (serves 4)
Tofu 396g
2 tbsp light soy sauce
125g green beans, trimmed
1 bunch fresh asparagus, trimmed
1-2 tbsp vegetable oil
2 tbsp green Thai curry paste
2 shallots, finely chopped
1 green chilli, deseeded and finely chopped
3 garlic cloves, crushed
1 × 400ml coconut milk
125g baby corn
½ courgette, cut into thin slices
1 red pepper, trimmed and cut into thin strips
125g pak choi
Juice of 1 lime
1 tbsp chopped coriander, plus extra for garnish


Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1cm pieces and place in the soy sauce to marinate.

Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.

Heat the oil in a wok or frying pan, add the Thai green curry paste and cook for 2 minutes stirring frequently.

Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Add the shallots, chilli and garlic and carry on cooking for another 2 minutes.

Pour in the coconut milk, bring to a simmer. Add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes and then add the pak choi. Simmer for a minute and then tip in the fresh lime juice and chopped coriander.

Serve with Thai jasmine rice.

Recipe courtesy of Veganuary.