Wednesday- Green Curry Tofu

Adapted from recipe in Quick and Easy Thai by Nancie McDermott

Chef’s Notes: So, we have been talking about trying Tofu for a while. We bought one on a whim last week, and so I subbed it in his recipe. Note to future self: Just because you can share the entire package of Tofu for 300 calories; doesn’t mean you should. (Don’t worry I have adjusted the recipe)

Plan of Attack:

1. Roast tofu

2. Cook curry

Ingredients for 2:

½ package extra firm tofu, drained and cubed

1 zucchini, chopped

¾ C unsweetened coconut milk (full fat), divided

3 tsp green curry paste

¾ C veggie broth

1 Tbsp fish sauce

½ Tbsp brown sugar

1 tsp lime juice

Instructions:

1. Preheat oven to 375 degrees. Place cubed tofu on a baking sheet and sprinkle with olive oil; toss to coat
2. Bake for 15 minutes or until lightly browned
3. In a medium saucepan, heat to medium-high heat. Add ¼ + 1/8 C coconut milk and bring to a gentle boil.
4. Add curry paste and cook 1-2 minutes, pressing the curry to incorporate into milk
5. Add baked tofu and fully coat in coconut mixture
6. Stir in remaining ¼ + 1/8 C coconut milk, broth, zucchini, fish sauce and brown sugar. Simmer for 8-10 minutes until zucchini is tender
7. Remove from heat and stir in lime juice
8. Enjoy! (maybe with some rice would be nice!)