GREEN CURRY RECIPE TOFU RECIPES

Steps:

• Start preparing our green curry with tofu recipe by pressing and draining the block of tofu. For tofu curry, you need to remove any excess water and, for the best results, you can use a tofu press. You can also wrap your tofu in paper towels, then press down with a heavy kitchen object such as a chopping board. Leave your tofu to press for 20 mins.
• When your tofu is pressed, chop it up into small, bite-size cubes. Heat a tablespoon of avocado oil in a large skillet, then brown your cubes of tofu on all sides until they are crispy all over. Remove the tofu from the skillet, and set aside.
• The next step in our Thai green curry tofu recipe is to chop your onions, mince your garlic, then saute them in avocado oil in the skillet for 2 mins.
• Chop your zucchini and red bell peppers (and any chilis you have for your tofu Thai green curry) and add them to the skillet too. Sautee for a further 2 mins.
• Our vegan curry tofu is starting to come together, and now you can add your green curry paste. Mix the paste into the vegetables, add soy sauce and fry for 1 min.
• Pour in the coconut milk and coconut sugar, and stir together with the rest of the green curry ingredients. Allow the ingredients to simmer together for 10 mins, then add the tofu to your vegan Thai curry.
• Give your green coconut curry a good stir, add a squeeze of fresh lime juice, then serve piping hot with a serving of rice and freshly chopped cilantro.

Steps:

• Cook noodles according to package directions.
• Meanwhile, heat oil in a large saucepan over medium-high. Add jalapeño, garlic, ginger, and ½ cup scallions; cook, stirring often, until softened, about 1 minute. Add curry paste; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk, ¼ cup water, and salt; bring to a boil. Reduce heat to medium; add broccoli and simmer until tender and bright green, about 4 minutes. Remove from heat. Add tofu; stir until tofu is warm, about 1 minute.
• Divide noodles evenly among 4 shallow bowls; ladle curry over noodles. Garnish with cilantro, basil, and remaining ¼ cup scallions. Serve with lime wedges.