GREEN CURRY TOFU
If you serve this Green Curry Tofu on Meatless Monday, chances are they'll ask for Tofu Tuesdays! You'll never know unless you try out Green Curry Tofu.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Spread 1 Tbsp. curry paste evenly onto both sides of tofu slices. Heat oil in large skillet on medium heat. Add tofu; cook 4 min. on each side. Remove from heat; keep warm.
- Mix cream cheese, coconut milk, water and remaining curry paste until well blended. Add peppers and onions to skillet; cook 5 min., stirring occasionally. Stir in cream cheese sauce; simmer on medium-low heat 3 min., stirring constantly. Stir in cilantro.
- Serve rice topped with tofu and vegetables.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 700 mg, Carbohydrate 35 g, Fiber 5 g, Sugar 4 g, Protein 13 g
GREEN CURRY TOFU
This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Serve tofu over the rice and drizzle generously with green curry sauce!
Provided by Janet
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
- Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
- In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 44.2 g, Fat 37.9 g, Fiber 3.3 g, Protein 23.2 g, SaturatedFat 15.7 g, Sodium 314.6 mg, Sugar 0.1 g
TOFU GREEN CURRY: VEGGIE THAI GREEN CURRY RECIPE
Provided by Meredith James
Time 55m
Yield 4
Number Of Ingredients 13
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
THAI TOFU AND GREEN BEAN RED CURRY
This is a versatile recipe, where other vegetables or even other meats, such as chicken, could be substituted. If using meat in the recipe, do allow longer simmering time until the meat is cooked through. Shrimp do not need a long cooking time however, and only need to cook until they turn pink and curl. Overcooking them would make them tough. But tofu is best in this recipe, as it absorbs the flavor of the curry paste, and also is very healthy. Recipe by Judy Bastyra. Posted by request.
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat approximately 1/3 of the coconut milk in a large pan.
- When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
- Add the cleaned mushrooms and cook 1 minute.
- Pour in the rest of the coconut milk and bring to a boil.
- Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
- Add the kaffir lime leaves and hot chillies.
- Garnish with cilantro before serving.
- Serve with hot cooked rice, if desired.
TOFU AND EGGPLANT GREEN CURRY
This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It's actually that good you could eat it all yourself, over a few days of course.
Provided by hello
Categories Curries
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
- Slice shallots into thin rings. Season with salt and cayenne pepper.
- Lightly dust with cornstarch and fry until crispy. Set aside.
- Combine all ingredients for the curry paste in a food processor and pulse until smooth.
- Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
- Add in vegetable stock into the pan to deglaze.
- Add in coconut cream and eggplant. Cook until the eggplant is tender.
- Add in tofu and heat for about a minute.
- Season to taste with salt or fish sauce.
- Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
Nutrition Facts : Calories 285.6, Fat 12.7, SaturatedFat 8.5, Sodium 31.5, Carbohydrate 38.6, Fiber 2.7, Sugar 27.1, Protein 7.8
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