Vegan Thai Green Curry with Tofu
Ingredients:
For the Green Curry Paste:
- 2 green Thai chilies, chopped (adjust according to spice preference)
- 2 stalks lemongrass, chopped (white part only)
- 3 shallots, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, peeled and chopped
- 1 tablespoon chopped cilantro stems
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground turmeric
- Zest of 1 lime
- Juice of 1 lime
- 1 tablespoon soy sauce or tamari
- 1 tablespoon coconut sugar or brown sugar
- 2 tablespoons coconut oil
For the Curry:
- 1 tablespoon coconut oil
- 14 ounces (400g) firm tofu, pressed and cubed
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 2 tablespoons soy sauce or tamari
- 1 tablespoon coconut sugar or brown sugar
- Salt to taste
- Fresh basil or cilantro leaves for garnish
- Cooked rice for serving
Instructions:
1. Prepare the Green Curry Paste:
- In a food processor or blender, combine all the ingredients for the green curry paste. Blend until you get a smooth paste. If needed, add a little water to help blend.
2. Cook the Tofu:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
3. Make the Curry:
- In the same skillet or wok, add another tablespoon of vegetable oil. Add 3-4 tablespoons of the green curry paste (or more if desired) and cook for 1-2 minutes until fragrant.
- Stir in the coconut milk and vegetable broth. Bring the mixture to a simmer.
- Add the sliced bell pepper, carrots, broccoli, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are tender but still slightly crisp.
- Stir in the soy sauce or tamari and coconut sugar. Taste the curry and adjust seasoning with salt as needed.
- Add the cooked tofu back to the skillet and stir to combine. Let the curry simmer for another 2-3 minutes to heat the tofu through.
4. Serve:
- Serve the Vegan Thai Green Curry hot, garnished with fresh basil or cilantro leaves.
- Serve with cooked rice on the side.
Enjoy your flavorful and aromatic Vegan Thai Green Curry with Tofu! Adjust the spice level according to your preference by adding more or fewer Thai chilies.