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Week of 4/13/20

Thai Tofu Curry
with asparagus / snap peas / basmati rice

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Thai Tofu Curry
With Thai aromatics and a rich curry-spiced broth, this meal is cozy and comforting while highlighting fresh spring vegetables.
Proteins
Tofu
Cuisines
Asian - Thai
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86

Ingredients

Metric
Servings:
4
Thai Tofu Curry:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Ginger, fresh - 2 tsp , grated
  • Shallots - 2 cloves , diced
  • Lime zest - 2 tsp
  • Lemongrass - 2 stalks , sliced into 2” / 5 cm strips and smashed
  • Asparagus - 12 oz , trimmed and chopped into 2” / 5 cm lengths
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Curry paste, green - 1 1/2 Tbsp (sub red curry paste)
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Coconut milk - 1 cup
  • Stock, any type - 1 cup
  • Snap peas - 12 oz (sub snow peas)
Basmati Rice:
  • Water - 1 3/4 cups
  • Rice, uncooked basmati - 1 cup

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
  2. Make rice - (Double if making Tuesday’s meal.) Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low, and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
  3. Ginger / Shallots / Lime zest / Lemongrass - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Asparagus - Trimmed and chopped into 2” / 5 cm lengths. (Can be done up to 2 days ahead)
  5. Limes - Slice into wedges (you can use the same lime that you zested).

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Make

  1. Heat a wok or skillet with oil over medium heat. Add tofu and aromatics (ginger, shallots, lime zest, and lemongrass) and saute for 3 to 4 minutes until aromatics are fragrant.
  2. Add in curry paste, brown sugar, and soy sauce and saute for 1 minute.
  3. Pour coconut milk and stock over aromatics, scraping up any browned bits on the bottom of the pan.
  4. Add snap peas and asparagus to the pan. Saute everything together for 3 to 5 minutes, until vegetables are tender.
  5. Squeeze half the lime wedges into the curry. Taste and season with some more soy sauce (or some salt) if needed.
  6. If rice was made ahead, reheat in the microwave (reserve half if doubled).
  7. Serve tofu curry over rice. Add remaining lime wedges on the side. Enjoy!

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