Ingredients:
• 400g firm tofu, cut into cubes
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp green curry paste
• 1 tsp ground coriander
• 400ml canned coconut milk
• 200ml vegetable stock
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 red bell pepper, sliced
• 150g sugar snap peas
• 3-4 green chillies (optional, for extra heat)
• Juice of 1 lime
• Salt and freshly ground black pepper
• 300g jasmine rice, cooked according to package instructions
Method:
1. To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.
2. In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden. Remove from the pan and set aside.
3. In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the green curry paste and ground coriander, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.
5. Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavours to meld together.
6. Add the sliced red bell pepper, sugar snap peas, and green chillies to the curry. Let them cook for 5-7 minutes until the vegetables are tender but still crisp.
7. Gently stir in the fried tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.
8. To serve, spoon the jasmine rice onto plates or into bowls, and ladle the green curry over the top. Serve with extra lime wedges for those who enjoy a bit more tanginess.
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-thai-green-curry)
Ingredients:
• 400g firm tofu, cut into cubes
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp green curry paste
• 1 tsp ground coriander
• 400ml canned coconut milk
• 200ml vegetable stock
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 red bell pepper, sliced
• 150g sugar snap peas
• 3-4 green chillies (optional, for extra heat)
• Juice of 1 lime
• Salt and freshly ground black pepper
• 300g jasmine rice, cooked according to package instructions
Method:
1. To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.
2. In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden. Remove from the pan and set aside.
3. In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the green curry paste and ground coriander, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.
5. Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavours to meld together.
6. Add the sliced red bell pepper, sugar snap peas, and green chillies to the curry. Let them cook for 5-7 minutes until the vegetables are tender but still crisp.
7. Gently stir in the fried tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.
8. To serve, spoon the jasmine rice onto plates or into bowls, and ladle the green curry over the top. Serve with extra lime wedges for those who enjoy a bit more tanginess.