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Learn about the TofuXpress:

The TofuXpress presses excess water out of tofu and other foods conveniently and safely under refrigeration! Completely made and assembled in the USA, TofuXpress removes most water from foods in less than one hour. Afterwards, you can use TofuXpress to marinate in your favorite flavor!

Easy to clean, and it's dishwasher safe with all parts that food-grade quality and corrosion-resistant.


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Tofu in Coconut Green Curry


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Ingredients
  1. 2 bricks Tofu Firm or Extra Firm, try Nasoya Brand
  2. 1 Red Bell Pepper, sliced into ¾ inch slices
  3. 1 Sweet Onion, chopped
  4. 2-3 whole Kaffir Lime Leaves or 2 tbsp grated Lime Zest
  5. Juice of 1 Lime
  6. 2 cans Coconut Milk
  7. ¼ cup fresh Thai Basil or Sweet Basil, chopped
  8. 2 Tablespoons Green Curry Paste
  9. 1 Red Thai Chili, minced
  10. 2 cloves Garlic, minced
  11. 2 tbsp. Ginger, minced
  12. 2 tbsp. Cilantro, minced
  13. 1 Lemongrass Stalk, peeled, and then bruised while remaining whole to release flavor
  14. 2 tbsp. Fish Sauce
  15. ½ cup Water (for Vegetable Broth)
  16. 3 tbsp. Canola or Grapeseed Oil
  17. 4 tbsp ChefXpress Veggie Broth Seasoning (no substitute, omit if necessary)
  18. 1 tbsp. Sugar
  19. Steamed Jasmine Rice (optional for serving)
Equipment
  1. 1 TofuXPress Unit
  2. 1 Wok
  3. 1 Large Skillet
Instructions
  1. Press 2 bricks of Tofu in TofuXpress, 1 hour minimum each.
  2. Slice Tofu into small strips, approximately 1 inch by 3 inches. Coat Tofu strips in 3 tbsp ChefXpress Veggie Broth Seasoning. This will add flavor and help it brown.
  3. Heat Wok with 2 tbsp, Oil on medium high heat. Once Wok is hot, add Tofu slices and brown all sides. Remove from Heat. (This step can be done a day ahead and kept refrigerated).
  4. Heat Skillet and remaining 2 tbsp Oil till glistening. Add Onion and cook till soft. Add Garlic and Ginger, and cook 1 minute. Add Green Curry Paste. Add Red Pepper slices and cook till soft.
  5. Boil the Water and dissolve remaining 1 tbsp. Veggie Broth Seasoning to make Vegetable Broth.
  6. Add to Skillet the Vegetable Broth and Coconut Milk. Cook over moderate heat to a simmer; do not boil. Add Lime Leaves or Lime Zest, Chile, and Lemongrass and cook for 8-10 minutes to thicken.
  7. Remove Lemongrass and Lime Leaf (if used instead of Zest). Add Basil and Cilantro and simmer 2-4 minutes. Add Lime Juice, Fish Sauce and Sugar. Simmer 4 minutes.
  8. Serve either in individual serving bowls or with sides of Jasmine Rice.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

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