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Green Curry Tofu


  • Author: Chocolate Covered Cheetah

Ingredients

Scale

Tofu

  • 2 12oz blocks extra firm tofu, pressed
  • 2 tbsp coconut oil
  • 1/2 tbsp green curry paste
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Curry

  • 2 tbsp coconut oil
  • 1 red bell pepper, sliced
  • 1 Chinese eggplant, sliced
  • 1 small yellow onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 2 13.5oz cans coconut milk
  • 1.5 tsp green curry paste
  • juice of 1 lime
  • 1 tsp minced ginger
  • 1 tbsp palm sugar
  • 1 tbsp corn starch
  • 2 tbsp cold water
  • cilantro, to taste, if desired

Instructions

Tofu

  1. Pre-heat oven to 400°F
  2. Cut pressed tofu into 1 inch cubes
  3. Toss tofu with coconut oil, green curry paste, sea salt and black pepper
  4. Spread tofu onto a greased baking sheet
  5. Bake for 40 minutes, flipping tofu once at the 20 minute mark
  6. Remove from oven, cool

Curry

  1. Heat coconut oil in a large skillet
  2. Once it’s reached medium heat, add onions, sauté 2-3 minutes
  3. Add peppers, eggplant and mushrooms, sauté 3-5 more minutes, do not over cook vegetables
  4. Meanwhile, whisk together coconut milk, lime juice and green curry paste and ginger
  5. Once vegetables are cooked, add the coconut milk mixture and palm sugar to the pan, bring to a boil
  6. While pan is coming to a boil, whisk together cold water and corn starch
  7. Once pan reaches a boil, mix in the corn starch mixture, reduce the heat to low and simmer until curry has thickened
  8. Mix in tofu
  9. Serve over rice or with a side of rice
  10. Garnish with more lime juice and cilantro if desired