Green Curry Tofu
This green curry tofu is spicy, vibrant, and perfect for a quick and easy meal when you don't feel like cooking.
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Servings: 4
Calories: 530kcal
Equipment
- Small pot
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and sliced
- 14.5- ounce can coconut cream or full-fat coconut milk
- 4 ounces vegan Thai green curry paste
- 4 cloves garlic, peeled and minced
- 4 scallions, minced; white and green parts kept separate
- 16 ounces vegetable broth
- 2 bell peppers, trimmed, seeded, and sliced into strips
- 1 pound firm tofu, pressed and cubed
- 1 cup white rice, rinsed
- 2 cups water
- Salt to taste
For serving:
- Lime wedges and crispy shallots
Instructions
Sauté the onion:
- Heat the oil in a large pot over medium heat. Add the onion and cook, turning occasionally, for 5–7 minutes until it softens.
Crack the coconut cream:
- Scoop out the solid layer of fat from the coconut cream. Add it to the onion and cook for 7–10 minutes, stirring occasionally, until the cream separates.
Fry the curry paste:
- Add the paste to the coconut cream and cook for 1-3 minutes until fragrant. Stir in the minced garlic and white parts of the scallions and cook for 1 minute more.
Simmer the broth:
- Pour in the vegetable broth and bring to a boil. Reduce heat and add the bell peppers and tofu. Season with salt and simmer for 15 minutes.
Cook the rice:
- Rinse the rice and place it in a small pot with 2 cups of water. Bring to a boil and add a big pinch of salt. Stir once, cover, and reduce heat to low. Simmer for 15 minutes. Turn off the heat and let stand for 10 minutes.
To serve:
- Divide the rice between bowls and ladle the tofu and green curry broth on top. Garnish with the scallion greens and crispy shallots if you like. Serve with a lime wedge. Enjoy!
Nutrition
Calories: 530kcal | Carbohydrates: 50g | Protein: 16g | Fat: 31g | Saturated Fat: 21g | Sodium: 483mg | Fiber: 3g | Sugar: 5g