Thai Green Curry with Tofu and Vegetables: A Flavorful and Aromatic Delight
Thai Green Curry with Tofu and Vegetables is a delightful, aromatic dish that perfectly balances the rich flavors of coconut milk, the spiciness of green curry paste, and the freshness of a variety of colorful vegetables. This vegetarian-friendly recipe is hearty and satisfying while being easy to prepare, making it ideal for a weeknight dinner or a special gathering.
### Ingredients:
– **1 block (14 oz) firm tofu**, drained and pressed
– **2 tablespoons vegetable oil**
– **1 small onion**, chopped
– **2 cloves garlic**, minced
– **1 tablespoon fresh ginger**, grated
– **3-4 tablespoons green curry paste** (adjust to taste)
– **1 can (14 oz) coconut milk**
– **1 cup vegetable broth**
– **1 tablespoon soy sauce**
– **1 tablespoon brown sugar**
– **1 red bell pepper**, sliced
– **1 yellow bell pepper**, sliced
– **1 cup snap peas**
– **1 small zucchini**, sliced
– **1 cup baby spinach**
– **Juice of 1 lime**
– **1/4 cup fresh basil leaves**, chopped
– **Cooked jasmine rice**, for serving
### Instructions:
#### **1. Prepare the Tofu:**
– Cut the tofu into 1-inch cubes.
– Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
– Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
– Remove tofu from the skillet and set aside.
#### **2. Cook the Aromatics:**
– In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat.
– Add the chopped onion and sauté until translucent, about 3-4 minutes.
– Add the minced garlic and grated ginger, and cook for another minute until fragrant.
#### **3. Make the Curry Base:**
– Stir in the green curry paste and cook for 1-2 minutes to release its flavors.
– Pour in the coconut milk and vegetable broth, stirring to combine.
– Add the soy sauce and brown sugar, and bring the mixture to a simmer.
#### **4. Add the Vegetables:**
– Add the red and yellow bell peppers, snap peas, and zucchini to the skillet.
– Simmer the vegetables in the curry sauce for 5-7 minutes, until they are tender but still crisp.
#### **5. Finish the Curry:**
– Return the browned tofu to the skillet, stirring to coat it in the sauce.
– Add the baby spinach and cook until wilted, about 2 minutes.
– Stir in the lime juice and fresh basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.
#### **6. Serve:**
– Serve the Thai Green Curry hot over cooked jasmine rice.
– Enjoy the blend of spicy, sweet, and tangy flavors with the hearty tofu and fresh vegetables.
The source of the article is from the blog elektrischnederland.nl