Green Curry Tofu

(from redmed2000’s recipe box)

Source: Whole Foods Email

Serves 4 people

Categories: main course, not tried

Ingredients

  • 1 (14-ounce) package extra-firm tofu, drained
  • 2 tablespoons flour
  • 6 tablespoons canola oil
  • Salt and pepper to taste
  • 1 small head broccoli, cut into florets
  • 1/4 pound green beans, trimmed
  • 1/2 bunch cilantro, stems removed
  • 1/2 bunch mint, stems removed
  • 1/2 bunch basil, stems removed
  • 1 (14-ounce) can light coconut milk
  • 2 thai chiles, seeded and roughly chopped
  • 1 (1-inch) piece ginger, peeled
  • 1 (1-inch) piece lemongrass, peeled
  • 1 tablespoon brown sugar
  • 1 (15-ounce) can baby corn, drained and rinsed
  • 6 button mushrooms, sliced
  • 7 ounces "pad thai" style rice noodles, cooked according to package instructions
  • 3 green onions, thinly sliced
  • Lime wedges

Directions

  1. Arrange tofu between several layers of paper towels on a large plate.

  2. Using the palm of your hand, press down gently to remove as much liquid as possible from the tofu.

  3. Change out the paper towels and repeat a second time.

  4. Cut tofu into 1 1/2-inch cubes and toss gently in a bowl with flour.

  5. Heat oil in a large skillet over medium heat.

  6. Shake excess flour off of tofu then carefully transfer to skillet.

  7. Fry tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total. Transfer to a paper towel-lined plate and set aside.

  8. Bring a large pot of salted water to a bowl. Add broccoli and cook until just tender, 2 to 3 minutes.

  9. Using a slotted spoon, transfer broccoli to a bowl of ice water until chilled then drain well.

  10. Repeat process with green beans; set aside.

  11. Put cilantro, mint, basil, coconut milk, chiles, ginger, lemongrass, sugar and ½ cup water into a blender and puree until smooth. Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper.

  12. Add corn, broccoli, green beans, mushrooms and tofu and cook just until warmed through, about 2 minutes.

  13. Divide noodles between bowls and top with curry, tofu and vegetables.

  14. Garnish with green onions and lime wedges.

  15. Nutrition Information: Per serving (about 16oz/443g-wt.): 560 calories (220 from fat), 25g total fat , 3g saturated fat, 16g protein, 72g total carbohydrate (6g dietary fiber, 6g sugar), 0mg cholesterol, 650mg sodium

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