Still nursing your hangover from St. Patty’s Day, yet still in the mood for something green? Well have I got just the perfect thing for you! This was one of the easiest meals to throw together (you know the day after having a bunch of green beer you don’t want to do much).
This was a recreation/veganization of a seafood meal that my hubby had on St. Patty’s Day in San Francisco and from his perspective, we did it. One of my favorite things about being vegan is looking at ordinary non-vegan dishes and transforming them in to something cruelty free! Just like this tasty Green Vegetable Curry with a little grilled tofu on top. So amazing! Follow along…
Green Vegetable Coconut Curry w/ Crispy Grilled Tofu
Ingredients
1 tbs EVOO – Extra Virgin Olive Oil
1/4 yellow onion chopped
1 garlic clove minced
2-3 hearty tablespoons of green curry paste
3 cups vegetable stock
One head of broccoli chopped
6 asparagus spears chopped
One carrot chopped
(Or whatever kind of vegetables you want to add here.. do your thing)
1 cup of coconut milk
2 tbs. cornstarch
1/2 package of Rice Noodles
2 tbs. EVOO
1/2 block of Extra Firm Tofu
2 more tbs cornstarch
Salt, pepper, garlic powder, onion powder and don’t forget the Old Bay Seasoning!
First, you need to press your tofu. Simply place your tofu on a paper towel-lined plate with a paper towel and another plate on top. Press GENTLY. Don’t press it down like the Hulk. That’s what the fiance did and he squeezed the tofu to bits, but we made it work..
Next, you are going to add your chopped onion and garlic to a large, deep skillet with a little olive oil in it on medium heat. Cook those down for about two minutes and then add your green curry paste. Mix that all together until the curry is incorporated in to all the onion and garlic. Then you are going to add your vegetable stock and bring that to a quick boil by turning the head up a bit.
Now you are going to add all of your chopped up vegetables and incorporate them in the stock and onions. Reduce the heat to medium-low to simmer and cover for about 5 minutes, until veggies are al dente.
While your vegetables are simmering you can cook up your tofu. Remove your pressed tofu from the plates and cut half of it in to cubes. Dust each side of those cubes with cornstarch and all of the seasonings listed. Heat up a small pan with the olive oil and add your tofu. It should take about 3 minutes per side to crisp up.
Now that your veggies are cooked to your liking, add the coconut milk and stir thoroughly. If you would like your sauce thicc 😉 you can create a cornstarch flurry on the side and add to you sauce. Do this by scooping out about 3/4 cup of the sauce in to a bowl, add a few tablespoons of cornstarch and mix it up. Add that to your sauce to thicken it.
Finally, you are going to add your rice noodles. These bad boys literally take 2 minutes to cook. Break them in to pieces and add them to your curry and vegetables. Push em down, mix em around, cover for a minute, mix em again. Until they are mostly cooked. Then take your pan off of the heat and let sit for another 2 minutes.
Serve in a bowl with your tofu on top and enjoy. This will cure all of your ailments from the days before 🙂
Phatty Food 