Vegan Thai Green Curry Tofu
Ingredients
The main ingredients
-
1
14 oz
block firm or extra-firm tofu, pressed and cut into cubes
-
2
tbsp
avocado oil
-
1
medium
onion, sliced
-
10
pieces
mushrooms, quartered
-
2
cloves
garlic, minced
-
4-5
pieces
baby bok choy, chopped
-
1
medium
zucchini, diced
-
1
red
bell pepper, chopped
The sauce
-
1
14 oz
can full fat coconut milk
-
3
tbsp
green curry paste
-
2
tbsp
lime juice
-
2
tbsp
tamari sauce
-
2
tbsp
maple syrup
-
1
tbsp
corn starch
To serve (optional)
-
to taste
cooked basmati rice, or rice noodles, or other grain of your choice
Instructions
- Prep all ingredients and mix the sauce ingredients in a large measuring cup.
- Heat avocado oil in a large wok or skillet over high heat.
- Add tofu cubes and cook until crispy and golden brown on each side.
- Transfer tofu to a bowl, then add onion and mushrooms to the wok and cook until softened.
- Add garlic, bok choy, zucchini, and bell pepper, cooking until slightly crunchy.
- Return tofu to the pan, add the sauce, and mix well.
- Bring to a gentle simmer and cook until the sauce is smooth and slightly thickened.
- Remove from heat and let sit for a few minutes before serving with rice or noodles.
Nutrition Facts (estimated)
Servings
4
Calories
423
Total fat
31g
Total carbohydrates
26g
Total protein
14g
Sodium
662mg
Cholesterol
0mg
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