Vegetarian Thai Green Curry with Tofu and Bamboo Shoots
A fragrant and creamy Thai green curry featuring tofu, bamboo shoots, and fresh vegetables simmered in a rich coconut sauce. This thai-inspired vegan (vegetarian) ready in about 30 minutes pairs pressed and cubed firm tofu, green curry paste, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 3 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 cup, drained and sliced bamboo shoots
- 1 cup, trimmed and halved green beans
- 1 medium, sliced red bell pepper
- 2 tbsp vegetable oil
- 1/2 cup fresh basil leaves
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium heat. Add 3 tbsp green curry paste and sauté for 1-2 minutes until fragrant.
- Step 2: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine with the curry paste.
- Step 3: Add 14 oz pressed and cubed firm tofu, 1 cup sliced bamboo shoots, 1 cup halved green beans, and 1 sliced red bell pepper. Stir to coat in the sauce.
- Step 4: Season with 1 tbsp brown sugar and 2 tbsp soy sauce. Simmer gently for 10 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/2 cup fresh basil leaves for a bright, aromatic finish.
- Step 6: Serve hot over steamed jasmine rice or your preferred grain.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Thai Green Curry with Tofu and Bamboo Shoots take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Thai Green Curry with Tofu and Bamboo Shoots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Vegetarian Thai Green Curry with Tofu and Bamboo Shoots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Thai Green Curry with Tofu and Bamboo Shoots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Thai Green Curry with Tofu and Bamboo Shoots vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So flavorful and easy to make, will make again! The coconut milk gave it that creamy Thai touch.
- ★★★★★
My whole family loved it, even the kids! Tofu was perfectly crispy.
- ★★★★★
The curry was incredibly aromatic and the tofu came out perfect!
