With over 30 years of experience as a Pastry Chef and avid home cook, Andrea Mut -the head behind My Pocket Kitchen– shared with us this delicious recipe for Green Curry Tofu & Vegetables that will give you the Spring vibes while still keeping you warm. It is fragrant, aromatic, bright and spicy. Mixed with fresh vegetables and tofu, this healthy, plant-based, one-pot dish comes together quickly and is both refreshing and comforting all at the same time.
Green Curry Tofu & Vegetables
Ingredients:
- 2 tablespoons Avocado oil
- 3 shallots, thinly sliced
- 3 tablespoons green curry paste
- 1 large carrot, thinly sliced, about 1 cup
- 6 shitake mushrooms, about 80 grams, stems removed, thinly sliced
- 1-400 ml (14 oz) can coconut milk
- 1 cup vegetable or chicken stock
- 5 or 6 kaffir lime leaves, torn in half (optional)
- 2 small heads baby bok choi, bottoms trimmed, rinsed, and thinly sliced
- ½ large red pepper, thinly sliced, about 1 cup
- 396 grams (14 oz) soft tofu, drained and cut into 1-inch cubes
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- ¼ cup chopped fresh cilantro or 15 whole basil leaves
- ½ a lime, juice of
Directions:
1. Heat oil in a large fry pan or pot. Add shallots and cook for 2 minutes or until starting to soften.
2. Stir in curry paste and cook for one minute. Add carrots and mushrooms and stir for one minute.
3. Add coconut milk, broth, and lime leaves if using. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Simmer for 5 minutes. Taste the sauce to decide whether to add more curry paste
4. Add bok choi, red pepper, and tofu. Bring back to a simmer and cook gently for 5 minutes or until carrots are crisp-tender.
5. Remove from heat and stir in cilantro, fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed.
6. Serve with your favourite rice, noodles, or a low-carb option like cauliflower rice or zucchini noodles. It’s also delicious all on its own!
