Thai Green Tofu

Thai Green Tofu

I’ve been really enjoying thai red curries recently, so thought I’d try a green one for a change.  This recipe popped up on the Tesco site so I thought Id give it a go as their own-brand thai curry paste is fish-free! 🙂

DH & I both really liked it & it was dead easy to make, but the next time I made it I added some tofu to increase the protein.

Obviously the amounts & types of veg below can be changed to suit whatever you like/happen to have in the fridge and how hungry you are!

• Servings: 2
• Time: 15 mins
• Difficulty: easy
• Print

Ingredients

• tofu, drained & cut into bite sized pieces
• 1 large tin (400ml) of coconut milk
• 2 heaped tbsp of Thai green curry paste
• 1 medium courgette, sliced
• 1 head of broccoli, divided into small florets
• 100g mangetouts or snow peas, trimmed
• 100g baby sweetcorn, cut in half
• 50g unsalted cashew nuts

to serve

• rice or noodles

Instructions

1. Dry the tofu (I wrap it in a clean tea-towel & put under the heavy chopping board for 30mins)
2. Don’t forget to put the rice or noodles on!
3. Heat some oil in a frying pan or wok and brown the tofu
4. While that’s cooking, put the coconut milk into another pan, then stir in the green curry paste and bring to a simmer.
5. Add the courgettes and simmer gently for 5 minutes.
6. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.
7. Serve topped with the tofu, toasted whole cashew nuts with some boiled rice or rice noodles.

Like this?  How about:

• Singapore Noodles with Tofu
• Japanese Tofu Bowl
• Thai Green Tofu
• Sweet and Sticky Cashew Tofu