Green curry braised tofu combines creamy coconut milk and Thai curry paste with tender tofu and vegetables for a quick, flavorful dish.
Green curry braised tofu combines creamy coconut milk and Thai curry paste with tender tofu and vegetables for a quick, flavorful dish.
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.
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.
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.
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.
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.
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.
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.
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Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Wok or deep skillet, tofu press, chef's knife
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