Green Curry Tofu With Vegetables
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
378 kcal
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Course
Main Course
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Cuisine
Thai
Green Curry Tofu With Vegetables
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This simplified Thai green curry tofu is inspired by more authentic recipes and made with ingredients you can find at your regular grocery store. Tofu green curry comes together in 1 pan in 30 minutes,. With your favorite veggies, rich coconut milk, and spicy green curry paste, it's flavor-packed and sure to become an instant favorite! Gluten-free, oil-free option.
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Ingredients
- 4 to 6 tablespoons green curry paste See Notes; I use 1 whole (4 oz) can Maesri.
- 1 tablespoon oil optional
- 1 medium yellow onion chopped
- 6 ounces mushrooms such as shiitake (remove woody stems), baby bella, or white button, sliced
- 4 large cloves garlic minced
- 1 small thumb-size piece ginger root peeled and grated
- 1 inch lemongrass or about 1 teaspoon lemongrass paste, optional, outer layer removed, grated
- 14 to 16 ounces tofu or extra-firm tofu, pressed, super-firm, patted dry and cubed
- 1 large red bell pepper thinly sliced
- 1 large broccoli about 6 ounces, cut into small florets, or cauliflower
- 2 handfuls snow peas about 3 ounces, fresh
- 1 (14 oz) can coconut milk full-fat
- 1 (14 oz) can coconut milk lite
- scant 1 tablespoon arrowroot starch or corn starch
- 1 teaspoon salt fine sea salt
- lime zest and juice
For serving:
- rice cooked
- lime
- cilantro
Instructions
- Once you begin cooking things move quickly. So it helps to have everything prepped and ready to go. Preheat a large, high-sided skillet or saute pan over medium-low heat.
- Add the oil, if using, and green curry paste. Stirring frequently, cook for about 1 minute.
- Increase heat to medium and add the onion and mushrooms. Cook until softened, about 3 minutes.
- Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally. Add the red pepper, broccoli, and snow peas and cook for 2 minutes. Add the zest of half of a lime to the pan.
- Add the can of full-fat coconut milk to the pan. Next, add about half of the can of lite coconut milk. Dissolve the starch in the can with the remaining lite coconut milk. Add this to the pan, and bring to a low boil. Reduce to a simmer, and cook for about 4 minutes or until the sauce has thickened and the vegetables are crisp-tender.
- Serve with rice, fresh cilantro and lime.
Notes
- Amount of curry paste
- Green curry is meant to be a spicy dish, but you can always reduce the heat by using less curry paste, and choosing the Thai Kitchen brand over the more traditional Maesri paste. Serving with plenty of rice doesn't hurt either!
- For our tastes, using the entire 4 oz. can of Maesri is the perfect amount of curry paste for the volume of this recipe; it's flavorful but not overly spicy or salty. However, salt and spice are very subjective! You may want to start with less if you prefer milder flavors.
- Storage
- Store leftovers in an airtight container for up to 5 days. May also be frozen.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
26g
(40%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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