Ingredients:
1 Package Tofu, firm, pressed, drained, diced
1 Can Coconut Milk
1 tablespoon Olive Oil
3 Cloves Garlic
1.5 tablespoons Ginger, grated
1⁄2 C Green Onion
1 Zucchini, chopped
1 Bag Snow Peas
1⁄4 C Cilantro
2 Red Chilis, diced
Salt and Pepper, to taste
1⁄4 C Green Curry Paste
Instructions:
1. Prepare the Tofu: Press the firm tofu using a clean towel or paper towels for 15-20 minutes
to remove excess moisture. Cut the tofu into bite-sized cubes. In a large pan over medium heat,
add 1 tablespoon of olive oil. Add the tofu and cook for 5-7 minutes, flipping occasionally, until
golden brown on all sides. Remove from the pan and set aside.
2. Prepare the Curry: In the same pan, add a little more olive oil if needed. Sauté the minced
garlic, grated ginger, and diced red chilies for 1-2 minutes until fragrant. Add the chopped
zucchini and cook for 2-3 minutes until slightly softened. Stir in the green curry paste and cook
for another 1 minute, stirring frequently to release the flavors.
3. Simmer the Curry: Pour in the coconut milk and stir well to combine. Add the snow peas and
additional vegetables as preferred and let the curry simmer for 5-7 minutes, allowing the
flavors to meld. Season with salt and pepper to taste. If the curry flavors feel muted, add a
splash of lemon or lime juice to enhance the depth and bring out the aromatic spices.
4. Add the Tofu & Final Touches: Return the cooked tofu to the pan and gently stir it into the
curry. Let everything simmer for an additional 2-3 minutes. Stir in the chopped green onions
and cilantro just before serving.
5. Serve: Garnish with extra cilantro and lime wedges if desired.
Serves: 4
Protein: 13g
Calories: 336