Thai Green (Tofu) Curry
Recipe Notes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4-5 servings
Original Recipe: Choosing Chia
First Tried: April 2021
Ingredients
- 1 cup (dry) jasmine rice
- 2 tbsp olive oil
- 1 block tofu, drained, pressed and cut into cubes
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 medium zucchini, chopped*
- 1 bell pepper, chopped
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 tbsp sugar
- 2 tbsp soy sauce (may sub. tamari)
- 1/4 cup fresh basil, chopped
- Fresh lime juice (about 1/2 lime)
*May substitute any veggies: broccoli florets, cauliflower, potato, water chestnuts, etc.
Instructions
- Prepare rice to cook.
- Heat half of the oil (1 tbsp) in a cast-iron skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown. Transfer the cooked tofu to a bowl and set aside.
- Add remaining oil to the skillet. Add the onion and garlic and let cook for 2-3 minutes. Then add remaining veggies and let cook for another 2-3 minutes (don’t overcook).
- Add the remaining ingredients and mix everything together until well combined. Add back the tofu and mix.
- Taste and adjust seasoning if needed, then remove from heat and serve immediately over rice.