HARRISBURG, Pa. — May is Asian American, Northern Hawaiian, and Pacific Islander month, and this week’s Seasonal Servings celebrates the diverse culture through Thai flavors!
Fresh and seasonal ingredients like peppers, carrots, cilantro, and lime are perfect in this Thai Green Curry with Tofu.
Yes, we’re using tofu!
This makes it the first vegan recipe for Seasonal Servings!
Specialty ingredients like green curry paste, coconut milk, bamboo shoots, and Thai basil incorporate some of the many flavors of the cultures!
Even better? It’s easy to make!
Ingredients:
- 14 oz. extra firm tofu, drained and pressed
- 2 T vegetable oil (or another neutral-flavored oil)
- 2-3 T green curry paste
- 1 can (13.5 oz.) full fat coconut milk
- 1 cup vegetable stock
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium carrot, thinly sliced
- ½ cup bamboo shoots
- 2 T soy sauce or tamari
- 1 T brown sugar
- 1 T lime juice
- ¼ cup Thai basil
- Bean sprouts, for topping
- Fresh cilantro, chopped
- 4 cups jasmine rice, cooked according to package directions
Directions
Drain the tofu. Do this by emptying the liquid in the container and pressing the liquid out of the tofu for about 20 minutes. There are gadgets called “tofu presses” that can do this for you. If you’re new to tofu, there’s an easy way using items many already have in the kitchen. On a flat surface (like a kitchen countertop or cutting board), place a layer of folder paper towels and put the tofu on top. Then, place the tofu over it and top with another layer of folded paper towels. Top with a heavy, cast-iron skillet, and let it drain for about 20 to 30 minutes. You could also use a stack of hardcover books if you don’t have a cast-iron skillet.
Cook the jasmine rice according to package directions. While cooking, you can start on the curry.
Begin by heating the oil in a pan and heat to medium high. Season the tofu with salt and pepper. Fry on both sides until golden brown (about 5 to 7 minutes). Remove from the pan and set aside. Add the curry paste for about a minute to begin releasing the flavors. Then add the bell peppers and cook for another 5 minutes. Add the coconut milk and bring to a soft boil. Continue cooking for about 5 minutes and then add the vegetable stock. Bring back to a soft boil, add the sugar and bamboo shoots, and let it cook for another 5 to 10 minutes. When the bell peppers are almost done, add the carrots, bean sprouts, lime juice, and tamari. Remove from the heat and add the cilantro and Thai basil.
Plate over the jasmine rice and enjoy!