Green Curry With Air Fried Tofu Food

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GREEN CURRY TOFU



Green Curry Tofu image

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

1 ½ cups water
1 cup uncooked basmati rice, rinsed and drained
3 tablespoons sesame oil
1 (14 ounce) package firm water-packed tofu, drained and cubed
¼ teaspoon salt
1 (10 ounce) can coconut milk
2 tablespoons green curry paste

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



Tofu Green Curry: Veggie Thai Green Curry Recipe image

Provided by Meredith James

Time 55m

Yield 4

Number Of Ingredients 13

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 WITH AIR-FRIED TOFU



Green Curry with Air-fried Tofu image

This Green Curry with Air-fried Tofu must be the easiest tofu green curry you've ever made. Curry coconut sauce, broccoli, and golden tofu.

Provided by Lien

Categories     Main Course

Time 20m

Number Of Ingredients 7

350 g firm tofu (drained)
spray cooking oil (I used coconut oil-based)
salt
3-4 cups broccoli florets
1 400 ml can coconut milk
1-2 TBSP green curry paste (I used Cock brand, from the Asian supermarket)
3 cups cooked rice (I used Jasmine rice)

Steps:

  • Cut the tofu into bite-sized cubes. Pat dry. Sprinkle them with salt, to taste.
  • Add tofu to the air fryer basket and spray the tofu with spray cooking oil, to taste. Bake at 200°C for 10 minutes, tossing the tofu halfway through the cooking time.
  • Add coconut milk and curry paste to a saucepan and bring to a boil, while whisking until the curry paste is dissolved in the coconut milk. Reduce heat and add broccoli. Simmer for 3-5 minutes until broccoli is bright green.

AIR FRYER TOFU



Air Fryer Tofu image

These crispy tofu bites are great as a snack, a topping for a salad, or added to a stir-fry. You may have to cook these in two batches, depending on the size of your air fryer.

Provided by Bren

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 1h10m

Yield 4

Number Of Ingredients 5

8 ounces firm tofu
1 tablespoon low-sodium soy sauce (such as Bragg®)
1 tablespoon olive oil
1 large clove garlic, finely chopped
½ teaspoon sesame oil

Steps:

  • Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes; drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
  • Combine soy sauce, olive oil, garlic, and sesame oil in a small bowl; mix well. Add tofu cubes and marinate for 15 to 20 minutes.
  • Preheat an air fryer to 350 degrees F (180 degrees C).
  • Place tofu in a single layer in the air fryer basket.
  • Air fry for 5 minutes without shaking the fryer. Continue air frying, shaking occasionally, until browned, about 10 more minutes.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 3.2 g, Fat 8.9 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 1.3 g, Sodium 141 mg, Sugar 0.1 g

TOFU AND EGGPLANT GREEN CURRY



Tofu and Eggplant Green Curry image

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

600 g firm tofu
400 g eggplants or 400 g aubergines
100 g shallots
400 ml coconut cream
100 ml vegetable stock
50 g cornstarch, for dusting
1/2 teaspoon cayenne pepper
1 fresh basil leaf (optional)
1 red Thai chile (optional)
15 ml vegetable oil, for a non-stick pan
1 bunch fresh cilantro or 1 bunch coriander
2 stalks lemongrass
4 pieces green jalapeno peppers (optional)
2 pieces shallots
6 garlic cloves
2 limes, juice

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

GREEN CURRY GLAZED TOFU



Green Curry Glazed Tofu image

To make crispy, flavorful tofu without having to press it first, use this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a small amount of flavorful sauce. As it cooks, it will dry out and absorb the flavors of the sauce. Next, you add oil to the pan, which crisps the tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics in Thai green curry paste and the sugars in coconut milk toast and caramelize on the tofu. Once the tofu has a deep-brown crust, remove it, sear a quick-cooking vegetable in the same pan, then reduce the remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, curries, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

1 (14- to 16-ounce) block extra-firm tofu
Kosher salt (such as Diamond Crystal)
1 (14-ounce) can full-fat, unsweetened coconut milk
3 to 4 tablespoons Thai green curry paste
1 tablespoon neutral or coconut oil, plus more as needed
2 cups chopped vegetables, such as snap or snow peas, asparagus, broccoli, kale, fennel or corn kernels or a combination (see Tip)
2 tablespoons lime juice (from 1 lime)
Cooked rice or another grain, for serving

Steps:

  • Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
  • Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
  • Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
  • Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
  • If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

FRIED TOFU IN CURRY SAUCE



Fried Tofu in Curry Sauce image

This recipe comes from a local Indian restaurant here in my hometown. You can substitute chicken or fish for the tofu.

Provided by Member 610488

Categories     Curries

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs firm tofu, cut into 1/2 inch slices
1 tablespoon olive oil
2 large onions, peeled and quartered
1 large green pepper, sliced into 2 inch strips
1 teaspoon crushed garlic
1 teaspoon ginger, grated
3 teaspoons curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
1 tablespoon whole cloves
1 teaspoon cardamom, ground
1 cinnamon stick
salt, to taste
black pepper, to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat and sauté tofu pieces until crispy and browned. Remove tofu from skillet and set aside.
  • Sauté onion and green pepper until onion is translucent then add ginger and garlic. Cook for 2 to 3 min until fragrant, then stir in the curry powder.
  • Return tofu to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt and pepper.and stir all together.
  • Reduce heat to low and simmer for about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 209.5, Fat 13.5, SaturatedFat 7.1, Sodium 317.1, Carbohydrate 15.1, Fiber 4.1, Sugar 7.4, Protein 11.7

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