Green Curry With Tofu
This green curry with tofu is a real flavor bomb. It's packed with vegetables, super aromatic and high in protein.
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Servings: 2
Ingredients
- 1 onion
- 1 zucchini
- 2 carrots
- Coconut oil or preferred cooking oil
- 0.5 inches (1,3 cm) fresh ginger
- 3 cloves of garlic
- 2-4 tablespoons green curry paste depending on the heat
- 14 oz full-fat coconut milk
- 14 oz firm tofu
Instructions
- Start by pressing the tofu (see notes). Then, cut it into small cubes.
- Wash the vegetables. Peel the carrots. Cut the onion, carrot and zucchini into bite-sized pieces (see step-by-step pictures in post above).
- Heat a wok pan with a little coconut oil. When hot, sauté the onion over medium-high heat until translucent. Add in the carrots and the zucchini and sauté for 5 minutes until golden.
- Reduce to medium heat and cover with a lid. Cook the veggies for 10 minutes.
- In the meantime, mince the garlic and ginger.
- Heat another frying pan with coconut oil. Sauté the garlic and ginger. Add in the green curry paste and let it cook for 1-2 minutes until fragrant. Pour a splash of coconut milk into the pan and give it a good mix. Add the mixture to the vegetables.
- Pour the rest of the coconut milk into the wok. Let it simmer uncovered while you cook the tofu.
- Make sure the frying pan is very hot. Add a little coconut oil if necessary. Cook the tofu over medium-high heat for 3 minutes with stirring. Then flip the cubes and cook for another 3 minutes until crispy.
- Serve the tofu and green curry over rice.
Video
Notes
- To press the tofu, wrap it into paper towels and weigh it down with a heavy object (e.g., a heavy skillet or book) for at least 10 minutes. Pressing improves the texture and makes the tofu extra crispy when frying.
Nutrition
Calories: 642kcal | Carbohydrates: 26g | Protein: 24g | Fat: 53g | Saturated Fat: 39g | Fiber: 6g | Sugar: 9g
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