That is to say, how might you turn out badly with some firm tofu hurled up in a delectable rich coconut sauce with some zesty green curry served over a bowl of jasmine rice? You can't.
Truly this Thai green curry tofu is my redeeming quality weeknights when need supper in 30 minutes or less. That is gotta be one of my preferred things about Thai food. Pretty much every Thai dish meets up in under 30 minutes. Truly, Thai individuals realize what's up.
To make a veggie lover Thai green curry, the primary concern you'll need to swap out is fish sauce for soy sauce. Soy sauce has somewhat of a darker shading, so I like to utilize a light soy sauce. You could likewise utilize Tamari or a fluid soy flavoring.
To make this Thai green curry tofu, you'll begin by cooking your tofu in a dish with some oil until it winds up decent and firm. While that cooks, in a different container you'll set up your curry sauce. The way to making an incredible tasting curry sauce is tied in with adjusting 3 components: sweet, salty and sharp. We get these flavors from coconut sugar, soy sauce and lime juice.
- 1 tbsp avocado oil
- 1 block tofu, cut into cubes (approx 14oz, firm or extra firm)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 med zucchini, chopped
- 1/2 red pepper
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 tbsp coconut sugar
- 2 tbsp soy sauce
- a squeeze of lime juice
- Heat the avocado oil in a skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
- Transfer the tofu to a bowl then heat the remaining 1 tbsp of avocado oil in the skillet.
- Add the onion and garlic and let cook for 2 minutes. Then add the zucchini and red pepper and let cook for another 2-3 minutes.
- Add remainder of the ingredients and mix everything together until well combined. Add back the tofu and mix.
- Taste and adjust seasoning if needed, then remove from heat and serve immediately.
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