Clean, easy and green
Serves 4
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The recognisable fragrance of green curry permeates this weeknight-worthy combination of silken tofu and green beans for a simple, delicious and vegetarian dinner.


  • 900 g silken tofu
  • 1 cup thai basil leaves
  • 1 cup (250 ml) vegetable or chicken-style stock
  • 400 g green beans
  • ¼ cup (75 g) green curry paste
  • 1 tbsp vegetable oil
  • 1 tbsp caster sugar
  • 1 tsp sea salt flakes

Wrap 2 blocks (600 g) of the tofu in paper towel, then place on a large tray; weigh down with a heavy chopping board. Stand for 30 mins to remove excess liquid. Cut into 3 cm cubes.


Place remaining tofu in a blender with ½ cup of the basil leaves and the stock; blend until smooth. Trim the beans.


Heat oil in a large wok or non-stick frying pan over medium-high heat. Cook curry paste, stirring, for 1 min or until fragrant and beginning to darken in colour. Stir in the blended tofu mixture, sugar and salt; bring to a simmer. Add beans and tofu cubes; simmer for a further 2 mins or until beans are tender.


Serve curry topped with remaining basil leaves.

TIP Removing the excess liquid from the tofu keeps it firm while retaining its silky texture.


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