Tofu in Coconut Green Curry

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  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)
  1. 1 TofuXPress Unit
  2. 1 Wok
  3. 1 Large Skillet
  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