Thai 25 min

Thai Gaeng Keow Wan Tofu (Vegan Green Curry)

Name: Thai Gaeng Keow Wan Tofu (Vegan Green Curry)
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 blocks (14 oz each) firm tofu, pressed and cubed; 2 cans (13.5 oz) full-fat coconut milk; 3 tablespoons vegan green curry paste; 2 cups Thai eggplant or zucchini, halved; 1 cup bamboo shoots, drained; 4 kaffir lime leaves, torn; 2 tablespoons soy sauce; 1 tablespoon palm sugar; 1 cup Thai basil leaves; 1 tablespoon vegetable oil; Jasmine rice for serving

veganvegetariandairy-freespicyhealthy

Ingredientsfor 2

380

Cal

16g

Protein

30g

Carbs

24g

Fat

12 blocks (14 oz each) firm tofu, pressed and cubed
22 cans (13.5 oz) full-fat coconut milk
33 tablespoons vegan green curry paste
42 cups Thai eggplant or zucchini, halved
51 cup bamboo shoots, drained
64 kaffir lime leaves, torn
72 tablespoons soy sauce
81 tablespoon palm sugar
91 cup Thai basil leaves
101 tablespoon vegetable oil
11Jasmine rice for serving

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Instructions

1
Press tofu for 20 minutes. Cut into 1.5-inch cubes. Pan-fry in 1 tablespoon oil over medium-high heat, turning occasionally, until golden on multiple sides, about 6 minutes. Set aside.
2
Scoop coconut cream from unmixed cans into a wok. Heat until it sizzles and oil separates, then fry green curry paste for 3 minutes until very fragrant and the green color deepens.
3
Add eggplant or zucchini and toss in the paste. Add remaining coconut milk and kaffir lime leaves. Bring to a gentle simmer and cook 10 minutes.
4
Add bamboo shoots and fried tofu. Season with soy sauce and palm sugar. Simmer 5 more minutes.
5
Remove from heat and fold in Thai basil. Serve over jasmine rice with sliced chili. Green curry paste is typically vegan, but always check labels as some contain shrimp paste.