VEGAN THAI GREEN CURRY WITH TOFU

This flavorful green curry is made with a homemade Thai curry paste and is stuffed full of green vegetables and fried tofu. The result is a creamy and satisfying meal that goes perfectly with steamed Jasmine rice.

VEGAN THAI GREEN CURRY WITH TOFU

INGREDIENTS
  1. 14 oz extra firm tofu, cut into 1" cubes for fried or 1/2" cubes for plain
  2. oil for frying (refined for high heat), optional
  3. 2 15oz cans coconut milk
  4. 6 tbsp green curry paste, store bought or homemade
  5. 1 cup vegetable broth, ideally no chicken-style
  6. 2 double sided kaffir lime leaves*, optional
  7. 2-6 dried whole red chiles*, optional
  8. 1 tsp salt, or to taste
  9. 2 small (~2 cups) zucchini, cut into 1/2" thick half moons
  10. 2 small heads of broccoli (~4 cups), cut into florets and stems diced
  11. 2 tbsp lime juice, or more to taste
  12. cilantro or scallions greens for garnish, optional
  13. jasmine rice for serving

INSTRUCTIONS
  1. If deep frying the tofu, heat a couple inches of oil in a wok or a deep, heavy bottomed pot. When the oil is around 375 ºF add half of the cubed tofu. You can test the heat with one piece of tofu, place it in the oil and it should bubble and boil around the tofu and float back to the surface fairy quickly. Fry the tofu in two batches for 5-6 minutes, or until the tofu is a deep golden brown. Transfer to a paper towel lined plate and let drain. Repeat with the second half of the tofu. If using the wok to fry, let the oil cool until about room temperature then transfer to a container (I'll typically reuse oil for frying a few times) and continue with the recipe.
  2. Heat a wok or a large skillet over medium-high heat. Add about 6 tablespoons of coconut cream from the top of one of the cans of coconut. Cook for 1 minute, letting it sizzle. If it splits that it totally normal (usually emulsifiers are added to coconut milk so it often won't split). Add the green curry paste and stir to combine. Let it sizzle and cook for 1 minute.
  3. Add the broth, the rest of the coconut milk from both cans, the kaffir lime leaves and the salt. If you want your curry to be spicy, add the whole dried chiles at this point (do not break them apart, you can choose to remove them at the end or eat them along with the curry as desired). Let the broth and coconut milk simmer over medium-high heat for about 5 minutes.