Quick Thai Green Curry with Tofu and Seasonal Vegetables
A vibrant and aromatic Thai green curry packed with protein from tofu and loaded with seasonal vegetables, ready in under 25 minutes.
Ingredients
- Firm Tofu425 g
- Broccoli159 g
- Bell Pepper106 g
- Spinach106 g
- Garlic11 g
- Coconut Milk Light106 ml
- Bell Pepper106 g
- Olive Oil5 ml
- Green Curry Paste21 g
- Mushrooms159 g
- Ginger11 g
- Soy Sauce1 ml
Instructions
- 1Step 1
Drain and press the firm tofu (425 g) to remove excess water, then cut it into bite-sized cubes. Wash and chop the broccoli (159 g) into florets, slice the bell pepper (106 g), slice the mushrooms (159 g), mince the garlic (11 g), and grate or finely chop the ginger (11 g). Wash the spinach (106 g). (Prep time: 5 minutes)
- 2Step 2
Heat the olive oil (5 ml) in a wok or large pan over medium heat. Add the green curry paste (21 g) and stir-fry for 1 minute until fragrant. (Cook time: 1 minute)
- 3Step 3
Add the minced garlic and grated ginger and stir-fry for another 1 minute. (Cook time: 1 minute)
- 4Step 4
Add the broccoli florets and bell pepper slices. Stir-fry for 3-4 minutes until slightly tender. (Cook time: 4 minutes)
- 5Step 5
Add the sliced mushrooms and tofu cubes to the pan. Stir-fry for 3-4 minutes until the mushrooms soften and the tofu is heated through. (Cook time: 4 minutes)
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