By Brady Starr
Press the tofu to remove excess water. Then cut it into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
In the same pan, add 1/2 cup of green curry paste and cook over medium heat for 1-2 minutes until fragrant.
Slowly stir in 200 ml of coconut milk. Bring the mixture to a gentle simmer, then add the 1 cup of mixed vegetables. Cook for 5 minutes until the vegetables are tender but still crisp.
Add the sautéed tofu back into the pan. Stir to coat the tofu with the curry sauce. Season with 1 tsp of salt and 0.5 tsp of pepper. Let it simmer for another 3 minutes.
Serve the curry over 3/4 cup of cooked jasmine rice. Garnish with fresh basil leaves and a squeeze of lime juice.
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This Thai Main Course Vegetarian recipe is ready in 40 minutes and features firm tofu, mixed vegetables (bell pepper, broccoli, carrot), green curry paste and other delicious ingredients. Contains 460 calories total.
Press the tofu to remove excess water. Then cut it into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
In the same pan, add 1/2 cup of green curry paste and cook over medium heat for 1-2 minutes until fragrant.
Slowly stir in 200 ml of coconut milk. Bring the mixture to a gentle simmer, then add the 1 cup of mixed vegetables. Cook for 5 minutes until the vegetables are tender but still crisp.
Add the sautéed tofu back into the pan. Stir to coat the tofu with the curry sauce. Season with 1 tsp of salt and 0.5 tsp of pepper. Let it simmer for another 3 minutes.
Serve the curry over 3/4 cup of cooked jasmine rice. Garnish with fresh basil leaves and a squeeze of lime juice.
Calories per Serving: 460
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