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Green Curry Tofu

Serves 4 to 6
Time 15 min
Take advantage of summer's fresh herbs and make a homemade green curry with chiles, mint and cilantro bound together with coconut milk. Serve this curry over steamed basmati or brown rice instead of noodles, if desired.
Ingredients
  • 1 (14-ounce) package extra-firm tofu drained
  • 2 tablespoons all-purpose flour
  • 6 tablespoons canola oil
  • 1/4 teaspoon fine sea salt
  • 1 small head broccoli cut into florets
  • 1/4 pound green beans trimmed
  • 1/2 bunch fresh cilantro stems removed
  • 1/2 bunch fresh mint stems removed
  • 1/2 bunch fresh basil stems removed
  • 1 (14-ounce) can light coconut milk
  • 2 Thai chiles seeded and roughly chopped
  • 1 (1-inch) piece fresh ginger peeled
  • 1 (1-inch) piece lemongrass peeled
  • 1 tablespoon brown sugar
  • 1 (15-ounce) can baby corn drained and rinsed
  • 6 button mushrooms sliced
  • 7 ounces rice noodles cooked according to package instructions
  • 3 green onions thinly sliced
  • Lime wedges
  • 1/8 teaspoon ground black pepper
Method

Arrange tofu between several layers of paper towels on a large plate. Using the palm of your hand, press down gently to remove as much liquid as possible from the tofu. Change out the paper towels and repeat a second time. Cut tofu into 1 1/2-inch cubes and toss gently in a bowl with flour. Heat oil in a large skillet over medium heat. Shake excess flour off of tofu then carefully transfer to skillet. Fry tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total. Transfer to a paper towel-lined plate and set aside.

Bring a large pot of salted water to a bowl. Add broccoli and cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer broccoli to a bowl of ice water until chilled then drain well. Repeat process with green beans; set aside. 

Put cilantro, mint, basil, coconut milk, chiles, ginger, lemongrass, sugar and 1/2 cup water into a blender and puree until smooth. Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper. Add corn, broccoli, green beans, mushrooms and tofu and cook just until warmed through, about 2 minutes. Divide noodles between bowls and top with curry, tofu and vegetables. Garnish with green onions and lime wedges.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (14-ounce) package extra-firm tofu drained
  • 2 tablespoons all-purpose flour
  • 6 tablespoons canola oil
  • 1/4 teaspoon fine sea salt
  • 1 small head broccoli cut into florets
  • 1/4 pound green beans trimmed
  • 1/2 bunch fresh cilantro stems removed
  • 1/2 bunch fresh mint stems removed
  • 1/2 bunch fresh basil stems removed
  • 1 (14-ounce) can light coconut milk
  • 2 Thai chiles seeded and roughly chopped
  • 1 (1-inch) piece fresh ginger peeled
  • 1 (1-inch) piece lemongrass peeled
  • 1 tablespoon brown sugar
  • 1 (15-ounce) can baby corn drained and rinsed
  • 6 button mushrooms sliced
  • 7 ounces rice noodles cooked according to package instructions
  • 3 green onions thinly sliced
  • Lime wedges
  • 1/8 teaspoon ground black pepper