Green Curry Tofu
I was also gifted a TofuBud for Christmas which is a game-changer in terms of getting the water out of blocks of tofu.
Recipe slightly adapted from Choosing Chia.
-2 tablespoons olive oil
-1 block extra firm tofu, cut into cubes
-1 medium onion, chopped
-2 garlic cloves, minced
-1 medium zucchini, chopped
-1 red pepper, chopped
-2 tablespoons green curry paste
-1 can coconut milk
-2 tablespoons low-sodium soy sauce
-Squeeze of lime juice
Heat the olive oil in a small skillet over medium heat and add the tofu. Flip every 1-2 minutes until the tofu is browned and crispy on each side.
Heat the second tablespoon of olive oil in a medium skillet and add the onion and garlic. Cook for 2-3 minutes. Then add the zucchini and red pepper, cooking for 2-3 minutes more, until the vegetables have softened.
Add the green curry paste, coconut milk, soy sauce, and a squeeze of lime juice. Stir to combine. Add the tofu to the vegetables and serve immediately with rice.