Green Thai Curry Tofu

A friend had given me a block of firm, silken tofu a while ago and I finally figured out what to do with it.  Working with silken tofu is a little different that working with regular tofu.  Silken tofu often comes in an aseptic box which does not require refrigeration.  In typical packaging, it would be completely mashed up - it's that soft.  Regular tofu can handle a little more manipulation in the pan.  Silken tofu is often pureed as a substitute for cream or cream cheese in a recipe.
Silken Tofu drying on paper towel

I decided on a green Thai curry because I wanted to inject lots of flavour.  I'll be honest - tofu is very bland, if not flavourless, on its own.  I purchased a package of green curry paste and went from there.  Actually, I just followed the recipe on the back of the package (with a few substitutions) and it turned out pretty great!  It is a spicy dish though, not for the heat timid.  It was a package of Asian Home Gourmet Thai Green Curry spice paste.  No preservatives and very easy to use.  It's a product from Australia that is readily available at supermarkets here (I purchased this one at YIG) I rarely make my own green curry paste - lots of steps and I probably wouldn't use it all at once anyway.  These pastes are a great base for your own dishes.

I enjoyed this dish with a lentil curry as part of a vegetarian meal.

Note:  be sure to be very gentle when cutting up the tofu, it will break apart very easily.  I just substituted the tofu for the meat in the recipe.  Browning it will add some texture and extra flavour also.

The tofu with some added red pepper and broccoli stems, jasmine rice and curry channa dahl.


  1. That is my favourite kind of tofu, but I have never cooked with it. I usually just eat it cubed with soy and lime. Hmm, that makes it sound like I eat a lot of tofu, but I don't eat enough of it. Too much cake, I think! I once made my own curry paste but it was a lot of work, so now I buy it too. I haven't had Thai food in ages--make or buy?

  2. Make the Thai food for sure! Matter of fact, tonight I am doing a keffir lime curry chicken with Thai curry paste (Thai Kitchen brand) and the lime leaves - I have a couple of plants so I have some fresh ones. It adds the most delicious flavour when cooking with white meats. All you need to add is some coconut milk...mmm :-) Thanks for the tip about the soy and lime - I think I'll try that and recommend to a friend who also loves tofu. I love your blog too - thanks for reading mine :-)

  3. Thank you for sharing this, I added some chili for some kick. Thanks.

    1. Thanks for reading - glad you enjoyed.