Green Tofu and Vegetable Curry

Green Tofu and Vegetable Curry

Ready in minutes, this easy and healthy Thai-style curry is perfect for busy weeknights. Serve with steamed rice or rice noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 4

Skill level: Intermediate

Dairy-Free, Egg-Free

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  • 1 tbsp coconut oil
  • 2 tsp sesame oil
  • 12 oz firm tofu, drained and cubed
  • 1/4 tsp each salt and red chili flakes
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tbsp green Thai curry paste
  • 1 1/2 cups Ripple Original Unsweetened
  • 1 tbsp soy sauce
  • 2 carrots, thinly sliced
  • 1 cup snap peas, trimmed
  • 2 baby bok choy, quartered
  • 1/4 cup lime juice
  • 2 tbsp finely chopped fresh cilantro
  1. Heat coconut and sesame oil in large wok or skillet set over medium-high heat; cook tofu, salt and red chili flakes, tossing frequently, for about 3 minutes or until golden.
  2. Stir in ginger and garlic; cook for 3 to 4 minutes or until starting to soften. Add curry paste; cook for 1 minute.
  3. Stir in Ripple Original Unsweetened, and soy sauce; bring to boil. Add carrots, snap peas and bok choy. Simmer for 3 to 5 minutes or until vegetables are tender and sauce is slightly thickened. Stir in lime juice and sprinkle with cilantro.


– Serve with toasted peanuts or cashews if desired.
– Substitute Thai basil for cilantro if desired.

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