Thai Inspired Green Curry Tofu
User Reviews
4.8
24 reviews
Excellent
Thai Inspired Green Curry Tofu
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This irresistible Thai Inspired Green Curry Tofu is absolutely packed with bright and fresh flavors. Air fried tofu in a garlicky and gingery green curry sauce packed with snow peas and finally served up with some fluffy rice. A must try for any curry lover. Talk about a healthy, vegan and veggie filled bowl that comes together in under 30 minutes!
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Ingredients
For Tofu
- 12 ounces firm tofu drained and patted dry with paper towels
- 2 tablespoons soy sauce low sodium
- 1 tablespoon sesame oil
For Thai Green Curry
- 3 tablespoons peanut oil
- 4 tablespoons green curry paste
- 2 teaspoons lemongrass paste or 2 stalks of lemongrass
- 2 teaspoons fresh ginger finely grated
- 2 cloves garlic minced
- 1 cup vegetable broth low sodium
- 14 ounces coconut milk (1 can)
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- 5 kaffir lime leaves
- 1½ cups Snow peas
- 8 leaves Thai basil
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Instructions
Tofu
- Prepare tofu. After the tofu has been properly patted dry, cut it into equal bite size pieces, about 1-inch. Transfer to a bowl along with the soy sauce and sesame oil. Toss everything together well.
- Air fry. Transfer the tofu pieces to your air fryer and air fry at 380°F for about 10 minutes, shaking the basket half way through to promote even cooking.
- Stove top. Alternatively, you can sear the tofu in a hot skillet until golden all around.
Green Curry
- Saute green curry. Heat the peanut oil in a large skillet over medium-high heat. Add the green curry paste, lemongrass paste, garlic and ginger. Cook and continually stir for 2 minutes.
- Add liquids. Pour in the vegetable broth, coconut milk and stir well until the paste has dissolved. Add the fish sauce, sugar, kaffir lime leaves and mix.
- Cook. Bring the curry to a boil. Turn the heat down and simmer for another 5 minutes. Taste and adjust with salt and pepper as needed.
- Finish the curry. Add the snow peas and cook for 2 minutes until softened. Remove and discard kaffir lime leaves. Toss in the crispy tofu and basil leaves.
- Garnish and serve. Garnish with green onions or chopped cilantro. Serve with jasmine rice and lime wedges.
Equipments used:
Notes
- Instead of serving the curry with rice, try rice noodles for a change.
- Make sure you don’t crowd the tofu in the air fryer. The circulating air is what cooks and crisps it the best.
- Using firm tofu will allow it to stay intact. If you get soft, it can just fall apart.
- For tofu to get crispy, make sure you pat it dry with paper towels. Pressing out the water also allows the tofu to absorb more flavors from any marinade or seasonings you might use.
- If you really love tofu, buy a tofu press for the easiest way to remove all that moisture.
- If you don’t have an air fryer, pan-fried or baked tofu works well.
- Add a splash of lime juice at the end to balance sweet, salty and sour flavors.
- Store leftover curry in an airtight container in the refrigerator for 3-5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
447kcal
(22%)
Carbohydrates
14g
(5%)
Protein
12g
(24%)
Fat
40g
(62%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
8g
Monounsaturated Fat
9g
Sodium
756mg
(32%)
Potassium
332mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
2940IU
(59%)
Vitamin C
25mg
(28%)
Calcium
169mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 447kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 756mg | 32% |
| Potassium | 332mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2940IU | 59% |
| Vitamin C | 25mg | 28% |
| Calcium | 169mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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