Green Curry Tofu


I've been working out more and trying to add more protein to my diet -- which means more tofu and tempeh. To be honest, I've been really loving tempeh in bowls but I've had this green curry pinned for a while and it seemed like a cozy dish for all of the gross winter weather we've had over the last few weeks. I was hoping this would be a little spicier so if you're looking for heat you might want to adjust accordingly. My favorite takeout green curry has avocado in which would have been a nice addition to this dish and added a creamy element that was missing. Overall, this was a nice, flavorful, light lunch and the leftovers reheated well for work. I ended up making this six servings paired with white rice. 

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. 


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