Why does everyone make fun of Tofu? It is an easy, versatile, and tasty food that is served in thousands of ways. If you have been discarding tofu your whole life. Please give this Tofu Thai Curry recipe a chance!
- 3 cans of Coconut Milk (not light coconut milk-it has no flavor or texture, sorry. If you are worried about fat and calories, don’t eat it every day.)
- 3 TBS Green Thai Curry Paste (can get at Most supermarkets or any Asian food store)
- 1 15 oz. can pureed pumpkin2 16 oz. packages firm tofu, cubed (at most supermarkets)
- 4 TBS fish sauce (Whole Foods or any Asian food store)
- 1/3 cup brown sugar lime juice-start with the juice of one lime and squeeze more in to taste (don’t forget to zest it first and freeze the zest!)
- 1 cup chicken or veg. broth
- 2 cups of fresh basil
- 1 large potato, already steamed and cut into 1/2″ chunks
- 2 cups red and green peppers
- 1-2 cups sliced mushrooms
- Optional garnishes are chopped cilantro, chopped cashews or peanuts, and toasted coconut.
Substitute any of these vegetables for ones you like. In addition, you can also serve garnishes in little bowls with accompanying spoons on the table—so fancy!
Directions to cook the best Tofu Thai Curry
- Like a pasta pot over medium heat. Throw the green curry paste in a large pot. Stir it around for a minute. Then add in coconut milk, pureed pumpkin, fish sauce, sugar, broth, and lime juice.
- Boil and stir until it reduces a little (gets thicker).
- When it is your desired thickness, maybe 15 minutes or so, add the basil and the tofu.
- When the tofu is cooked for about 5 minutes. Add the vegetables. You don’t want the vegetables to get soggy. Therefore, you should put them last.
Serve over rice with accompanying garnishes. Enjoy!
This Tofu Thai Curry recipe is originally from Alma Schneider’s cookbook. Alma Schneider is a licensed Clinical Social Worker and Cooking Coach. She is the founder of Take Back the Kitchen, LLC. Take Back the Kitchen is dedicated to helping people overcome common psychological and practical obstacles to being everything they hope to be in the kitchen. In addition, Alma has been featured on the Today Show and TV Land and is a frequent contributor for CBS local.com. Alma has also written for Woman’s Day online and Parent Times Magazine.
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