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Tofu Vegetable Coconut Curry

Top view of white plate/bowl of white rice covered in a yellow curry sauce with cubed tofu, broccoli, cherry tomatoes, and peas. Fork and spoon on napkin on side.
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EatSimpleFood.com

This Thai inspired tofu and vegetable coconut curry recipe is ALWAYS amazing.  Tofu is cooked in coconut milk, green curry paste, and vegetables to create a comforting and flavorful vegetarian dish.

Ingredients

  • 1lb extra firm tofu, cubed
  • 3 Tbsp soy sauce / tamari, divided (regular soy sauce or gluten free)
  • ~1 1/2  Tbsp peanut oil
  • 1 cup onions, diced
  • 4  kaffir lime leaves, torn in half
  • 1 Tbsp sugar - omit if you are sensitive to sweetness
  • 1/2 tsp salt
  • 1 1/2 + Tbsp green curry paste (red curry paste works too)
  • 2 Tbsp fresh lime juice
  • 1 1/2 cups diced fresh tomatoes
  • ½ cup vegetable broth or water
  • 27 ounces (~ 2 cans) coconut milk
  • 2 cups of chopped veggies - (pictured is red pepper, broccoli, and carrots)
  • 1/3 cup cilantro, chopped - optional as garnish
  • 1/2 cup green onions or chives, sliced -optional as garnish
  • 5 cups cooked rice

Instructions

  • Marinate cubed tofu with 2 Tbsp soy sauce for ~30 minutes, turning once or twice to coat. (Skip the marinating if you don't have time and just throw it all in the pan together).
  • Bring a large pan to medium high heat (I prefer non stick for tofu) and add enough peanut oil to lightly coat the bottom of a pan.  Throw in the marinated tofu and cook ~ 3-5 minutes or until edges have a hint of crispiness.  Set aside on a plate.
  • Add a very light layer of peanut oil a larger shallow pot or pan (medium high heat) and add onions and cook ~ 3-5 minutes or until translucent and tender (not brown).  
  • Add lime leaves, sugar, salt, green curry paste and stir until it's fragrant and forms a paste.
  • Add lime juice, 1 Tbsp soy sauce, tomatoes, vegetable broth, and coconut milk. 
  • Bring to a boil, reduce heat and simmer uncovered ~ 20 minutes.  Taste the curry and add sea salt and more green curry paste to taste.
  • Add veggies of your choice.  If you like al dente veggies then cook a couple minutes.  If you like soft veggies cook until desired tenderness.  Add tofu to the sauce in the last couple minutes or use it as a garnish on top if you crisped it up.
  • Serve over cooked rice and garnish with cilantro and green onions.  Happy Eating!  Beckie

Notes

  • Don't have green curry?  No problem, just leave it out or add a ground curry instead.
  • Tearing up the kaffir lime leaves releases more flavor.
  • Don't have kaffir lime leaves?  Zest the lime instead (before juicing!).
  • Want crunchier tofu?  Dust the cubed tofu in cornstarch before frying.
  • Don't have fresh tomatoes on hand?  Use ~ 1 cup (10 ounces) canned/diced tomatoes with juices.
  • Use any vegetable you have on hand in your fridge.  Frozen vegetables also work if you're trying to make the recipe a bit easier.
  • Use any herb as a garnish.  Some ideas include: mint, basil, cilantro, parsley, chives, green onions.

Find it online: https://eatsimplefood.com/tofu-coconut-curry/