GREEN CURRY TOFU RECIPE RECIPES

Name: Tofu Green Curry: Veggie Thai Green Curry Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 14 ounces of extra firm tofu; Avocado oil; 1 large diced onion; 2 minced garlic cloves; 1 chopped zucchini; 1 sliced red bell pepper; Chopped chili peppers (optional); 2 tbsp of vegan green curry paste; 1 can of coconut milk; 1 tbsp of coconut sugar; 2 tbsp of soy sauce; Freshly squeezed lime juice; Rice and freshly chopped cilantro to serve

TOFU GREEN CURRY RECIPE: THAI GREEN CURRY WITH TOFU

Tofu Green Curry Recipe: Thai Green Curry With Tofu image

Provided by Meredith James

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

14 ounces of extra firm tofu
Avocado oil
1 large diced onion
2 minced garlic cloves
1 chopped zucchini
1 sliced red bell pepper
Chopped chili peppers (optional)
2 tbsp of vegan green curry paste
1 can of coconut milk
1 tbsp of coconut sugar
2 tbsp of soy sauce
Freshly squeezed lime juice
Rice and freshly chopped cilantro to serve

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.

Nutrition Facts : ServingSize 4

GREEN CURRY NOODLE BOWLS WITH TOFU RECIPE | REAL SIMPLE

Green Curry Noodle Bowls With Tofu Recipe | Real Simple image

Good weeknight meals take time into account as much as any ingredient. In the case of this quick noodle bowl recipe, 20 minutes gets you from prep to eating. And as far as quick dinners go, it’s hard to beat saucy noodles, especially when they’re bathed in a curried coconut milk broth. This vegetarian rendition includes tofu and broccoli, making dinner not only filling, but healthy, too. Of course, you can swap in whatever vegetables you have on hand—snap peas, grated carrot, or thinly shredded Napa cabbage would all taste great. Psst…If you’re sensitive to spice, remove the jalapeño seeds before chopping the chile.

Provided by Julia Levy

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 6-oz. pkg. uncooked rice-stick noodles
1 tablespoon canola oil
1 medium-size jalapeño, unseeded, finely chopped
3 cloves garlic, minced
2 teaspoons grated fresh ginger
6 scallions, sliced (¾ cup), divided
3 tablespoons green curry paste
2 13.5-oz. cans light coconut milk, well-shaken and stirred
1?½ teaspoons kosher salt
10 ounces broccoli, broken into small florets (about 2 cups)
1 14-oz. pkg. extra-firm tofu, drained, cut into ¾-in. cubes, and patted dry
Fresh cilantro leaves, fresh basil leaves, and lime wedges, for serving

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.

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