Green Curry Glazed Tofu
Published Sept. 25, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14- to 16-ounce) block extra-firm tofu
- Kosher salt (such as Diamond Crystal)
- 1(14-ounce) can full-fat, unsweetened coconut milk
- 3 to 4tablespoons Thai green curry paste
- 1tablespoon neutral or coconut oil, plus more as needed
- 2cups chopped vegetables, such as snap or snow peas, asparagus, broccoli, kale, fennel or corn kernels or a combination (see Tip)
- 2tablespoons lime juice (from 1 lime)
- Cooked rice or another grain, for serving
Nutritional analysis per serving (2 servings)
826 calories; 60 grams fat; 45 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 30 grams protein; 1533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You’ll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
- Step 2
Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
- Step 3
Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
- Step 4
Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding more oil as needed. Transfer to a plate.
- Step 5
If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.
- This recipe accommodates any vegetable that will cook in 6 to 8 minutes. If you’d like to use a vegetable that takes longer, like sliced carrots or winter squash, sear them for a few additional minutes, tossing occasionally, before pouring in the coconut-curry mixture.
Private Notes
Comments
I had all the ingredients on hand, so I made this and we thought it was delicious! An interesting way to deal with tofu: it did get crispy, without cornstarch or the hassle of pressing/freezing/nuking/etc. For veggies, I used asparagus + mini bell peppers + scallions, then spinach added with sauce after the initial veg sauté. I added a couple handfuls of pea shoots at the very end. The fresh lime juice was a nice touch. Suggestion: cut tofu smaller. Try technique with other jarred simmer sauces.
Why open a jar of curry paste? It takes 10 mins or less to make a much better one (where you don't have to worry, as Slagle writes, about too much salt). Basic green curry recipes involve blitzing in a food processor the following ingredients: -small green serrano chiles -green bellpepper -fresh garlic -ginger -scallions -lemongrass -lemon + lime juice -black pepper, cumin, coriander, turmeric + sea salt -oil -a dash of maple or agave syrup. Press button—and voila! (Google it.) Bon appetit!
Like a dummy I followed the recipe exactly and put all those crispy vegetables in while the sauce cooked down. I knew it would turn them to mush but still I followed the recipe to the T. And yes they turned to mush. So, once you’ve got those vegetables nice and crispy and delicious and fresh set them aside until you have cooked that sauce down to the thickness that he would like.
4 tablespoons of curry paste was a tad too hot for my taste. I didn't cook the sauce down as thick as it should have been because the veggies would have been mushy.
i did, and it worked! just need to be confident with the stainless steel spatula! will never use non-stick again. no need for bad chemicals. @Chef Pizza
Made according to the directions; used blue lake green beans and canned mini corn for the veg; my dining partner said he would give it 6 stars. The tofu was perfect in our opinion - crisp edges with tender interior. Would not make the pieces smaller in this case. My lime was smallish, so I used the whole thing and it was not too much. My only possible embellishment would be a handful of basil leaves at the end. The lack thereof would not deter me from making this again, in a heartbeat.
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