By Robyn Burton
Press the tofu to remove excess water. Cut the tofu into bite-sized cubes.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and sauté until they are golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil and the green curry paste. Stir fry the paste for a minute until it becomes fragrant.
Add the coconut milk to the pan, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
Cut the eggplant and bell pepper into bite-sized pieces. Add them along with the snap peas to the curry. Simmer for about 10 minutes, or until the vegetables are tender.
Add the pan-fried tofu back into the curry. Season with salt and black pepper to taste. Cook for another 2-3 minutes to heat the tofu through.
Serve the green curry over a bed of warm, cooked Jasmine rice.
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By Robyn Burton
This Vegan Thai Curry Main course recipe is ready in 40 minutes and features Firm tofu, Vegetarian green curry paste, Coconut milk and other delicious ingredients. Contains 350 calories total.
Press the tofu to remove excess water. Cut the tofu into bite-sized cubes.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and sauté until they are golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil and the green curry paste. Stir fry the paste for a minute until it becomes fragrant.
Add the coconut milk to the pan, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
Cut the eggplant and bell pepper into bite-sized pieces. Add them along with the snap peas to the curry. Simmer for about 10 minutes, or until the vegetables are tender.
Add the pan-fried tofu back into the curry. Season with salt and black pepper to taste. Cook for another 2-3 minutes to heat the tofu through.
Serve the green curry over a bed of warm, cooked Jasmine rice.
Calories per Serving: 350
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