Green curry braised tofu combines creamy coconut milk and Thai curry paste with tender tofu and vegetables for a quick, flavorful dish.
Quick Made Green Curry Braised Tofu
Description
Green curry braised tofu combines creamy coconut milk and Thai curry paste with tender tofu and vegetables for a quick, flavorful dish.
Ingredients
Instructions
Prepare the Tofu
Start by draining the tofu to remove any excess liquid. Wrap the tofu block in a clean kitchen towel or paper towels and place something heavy on top, like a pan, to press out the moisture for about 10 minutes. Once pressed, cut the tofu into cubes, aiming for roughly 2.5 cm pieces.
Tip: Pressing the tofu is essential for achieving a firmer texture and allowing it to absorb the curry flavors better.
Prepare the Vegetables
Slice the onion and bell pepper into thin strips. Ensure that the bamboo shoots are ready and if using canned ones, drain them thoroughly. This will prevent excess moisture from diluting the curry.
Tip: For even cooking, try to cut the vegetables into similar-sized pieces.
Cook the Aromatics
In a large pan or skillet, heat a tablespoon of oil over medium heat. Add the sliced onion and sauté for 2-3 minutes, stirring occasionally, until softened and translucent. Then, add the bell pepper and cook for 2 minutes, until it softens but still retains some crunch.
Tip: Stir often to avoid burning the onions or peppers and adjust the heat, if necessary.
Make the Curry Base
Add the Thai green curry paste to the pan, stirring it into the vegetables. Let it cook for about 1 minute until fragrant. Pour in the coconut milk and stir well to combine with the curry paste. Add the fish sauce (or soy sauce for a vegan version), brown sugar and lime juice to the mixture, stirring again to dissolve the sugar and evenly incorporate the seasonings.
Tip: Taste the curry base and adjust the seasoning, adding more fish sauce or lime juice, if you prefer a stronger flavor.
Braised the Tofu
Carefully add the cubed tofu to the curry sauce, ensuring the tofu is mostly submerged. Stir gently to coat the tofu in the sauce, then bring the curry to a gentle simmer. Let it cook uncovered for 10-12 minutes, stirring occasionally. This allows the tofu to absorb the flavors of the curry while the sauce thickens slightly.
Tip: If the sauce gets too thick, add a small amount of water or vegetable broth to adjust the consistency.
Add the Bamboo Shoots
Stir the bamboo shoots into the curry during the last 3 minutes of cooking to warm them. This will keep them crunchy and prevent them from becoming too soft in the curry.
Tip: If using fresh bamboo shoots, cook them with the tofu for a longer period, as they may need more time to soften.
Season and Serve
Taste the curry again and adjust the seasoning if necessary, adding salt, more fish sauce or a squeeze of lime juice to balance the flavors. Once the tofu is tender and well-coated in the curry sauce, remove the pan from the heat.
Tip: Serve the curry immediately, garnished with fresh cilantro and a side of jasmine rice for a complete meal.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 20g31%
- Sodium 680mg29%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Wok or deep skillet, tofu press, chef's knife
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