Vegan Thai Green Curry with Tofu
Introduction
Today's tender lunch is an exquisite Vegan Thai Green Curry with Tofu. This dish captures the aromatic flavors of Thailand using fresh herbs and spices, combined with creamy coconut milk and hearty tofu, making it a perfect vegan delight.
Ingredients
- 200g firm tofu, cubed
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp green curry paste
- 400 ml coconut milk
- 1 zucchini, sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 100g baby corn
- 1 tbsp soy sauce
- 1 tsp sugar
- Juice of 1 lime
- Fresh basil leaves, for garnish
- Salt, to taste
Instructions
- Heat coconut oil in a large pan over medium heat.
- Add the onion, garlic, and ginger, sautéing until the onion becomes translucent.
- Stir in the green curry paste and cook for about 1 minute until aromatic.
- Pour in the coconut milk, bring to a simmer.
- Add the tofu, zucchini, bell pepper, carrot, and baby corn. Cook for about 10 minutes until the vegetables are tender.
- Season with soy sauce, sugar, and lime juice. Adjust salt to taste.
- Serve hot, garnished with fresh basil leaves.
Enjoy this comforting bowl of Vegan Thai Green Curry with Tofu, which is not only pleasing to the palate but also nourishes the soul with its rich, aromatic flavors. Perfect for a cozy lunch!
Hiroshi
Nutritionfacts | Calories: 250, Fat: 18g, Carbohydrates: 15g, Protein: 10g |
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Preparation Time | 30 minutes |
Allergy Information | Contains soy, coconut |