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
- Pre-heat oven to 400°F
- Cut pressed tofu into 1 inch cubes
- Toss tofu with coconut oil, green curry paste, sea salt and black pepper
- Spread tofu onto a greased baking sheet
- Bake for 40 minutes, flipping tofu once at the 20 minute mark
- Remove from oven, cool
Curry
- Heat coconut oil in a large skillet
- Once it’s reached medium heat, add onions, sauté 2-3 minutes
- Add peppers, eggplant and mushrooms, sauté 3-5 more minutes, do not over cook vegetables
- Meanwhile, whisk together coconut milk, lime juice and green curry paste and ginger
- Once vegetables are cooked, add the coconut milk mixture and palm sugar to the pan, bring to a boil
- While pan is coming to a boil, whisk together cold water and corn starch
- Once pan reaches a boil, mix in the corn starch mixture, reduce the heat to low and simmer until curry has thickened
- Mix in tofu
- Serve over rice or with a side of rice
- Garnish with more lime juice and cilantro if desired