Green Curry Tofu And Brown Rice Veggie Bowl Recipes

TOFU GREEN CURRY: VEGGIE THAI GREEN CURRY RECIPE

Steps:

• Start preparing our green curry with tofu recipe by pressing and draining the block of tofu. For tofu curry, you need to remove any excess water and, for the best results, you can use a tofu press. You can also wrap your tofu in paper towels, then press down with a heavy kitchen object such as a chopping board. Leave your tofu to press for 20 mins.
• When your tofu is pressed, chop it up into small, bite-size cubes. Heat a tablespoon of avocado oil in a large skillet, then brown your cubes of tofu on all sides until they are crispy all over. Remove the tofu from the skillet, and set aside.
• The next step in our Thai green curry tofu recipe is to chop your onions, mince your garlic, then saute them in avocado oil in the skillet for 2 mins.
• Chop your zucchini and red bell peppers (and any chilis you have for your tofu Thai green curry) and add them to the skillet too. Sautee for a further 2 mins.
• Our vegan curry tofu is starting to come together, and now you can add your green curry paste. Mix the paste into the vegetables, add soy sauce and fry for 1 min.
• Pour in the coconut milk and coconut sugar, and stir together with the rest of the green curry ingredients. Allow the ingredients to simmer together for 10 mins, then add the tofu to your vegan Thai curry.
• Give your green coconut curry a good stir, add a squeeze of fresh lime juice, then serve piping hot with a serving of rice and freshly chopped cilantro.

GREEN CURRY TOFU AND BROWN RICE VEGGIE BOWL

Steps:

• Preheat your oven to 400F/200C.
• Prepare 1/2 cup dry brown rice as directed.
• While the oven is preheating, press 1 block of extra firm tofu and then slice into bite sized pieces. Toss lightly in a neutral oil and lay on a baking sheet. Bake until golden brown (about 25-30 minutes, flipping halfway through).
• Heat 1 tbsp coconut oil in a large stock pot. When shimmering, add a 4 oz jar of green curry paste and 1 tsp fresh, grated ginger to the pot. Allow to cook until fragrant, about 1 minute.
• Add 1/2 medium onion, sliced into thin bite-sized pieces. Reduce the heat and cook until the onion becomes soft.
• Add 2 cups low-sodium vegetable broth and a 14 oz. can of coconut milk.
• Add a pinch of salt and bring to a simmer. Then add 1 red pepper, chopped into bite-sized pieces, 8-10 sliced shiitake mushrooms, 1-2 bunches of broccolini and a handful of snow peas with the ends trimmed. Heat until the vegetables are warm, but still bright.
• Fill each bowl with a small scoop or rice and top with the green curry and baked tofu. Serve with fresh lime juice, cilantro, scallions and sriracha sauce.

GREEN CURRY GLAZED TOFU

Steps:

• Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
• Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
• Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
• Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
• If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.