Crispy Tofu Green Curry With Bamboo Shoots
A vibrant and aromatic Thai curry featuring golden-fried tofu cubes and tender bamboo shoots simmered in a creamy coconut green chili sauce.
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Ingredients
- 14 oz Extra firm tofu, pressed and cubed
- 3 tbsp Cornstarch
- 3 tbsp Green curry paste
- 14 oz Full-fat coconut milk
- 1 cup Canned bamboo shoots, sliced and drained
- 4 tbsp Vegetable oil
- 1 tbsp Coconut sugar
- 2 tbsp Soy sauce or Tamari
- 1/2 cup Fresh Thai basil leaves
- 1 medium Red bell pepper, sliced
- 1 tbsp Lime juice
Instructions
- 1
Toss the pressed tofu cubes in cornstarch until evenly coated.
- 2
Heat 3 tablespoons of oil in a large skillet and fry the tofu until all sides are golden brown and crispy, then set aside.
- 3
In a large pot or wok, heat the remaining 1 tablespoon of oil and fry the green curry paste for 1-2 minutes until fragrant.
- 4
Slowly pour in the coconut milk, stirring constantly to dissolve the paste into a smooth sauce.
- 5
Add the bamboo shoots, red bell pepper, coconut sugar, and soy sauce to the pot.
- 6
Simmer the curry on medium-low heat for 10 minutes to allow the flavors to meld and the vegetables to soften.
- 7
Stir in the crispy tofu, Thai basil, and lime juice, cooking for just 1 more minute.
- 8
Serve immediately over steamed jasmine rice to maintain the tofu's crunch.
Nutrition per Serving
385
Calories
14g
Protein
18g
Carbs
29g
Fat
4g
Fiber
7g
Sugar
820mg
Sodium
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