Ingredients
Scale
- 4 Tablespoons Oil
- 1 Block Firm Tofu
- ½ large yellow onion, sliced
- 2 cloves large garlic
- 1 Tablespoon peeled and minced ginger
- 1–2 thai bird chilies (optional for those who really like extra spicy foods)
- 3 ounces baby spinach
- 1 Chinese eggplant, cut into bite sized pieces
- 1 small sweet potato
- 1 handful cilantro or basil
Sauce:
- 2 oz green curry paste (I used ½ 4 oz maesri brand can)
- 10 fl oz coconut cream
- ½ Tablespoon Miso
- ½ Tablespoon Soy sauce or Coconut Aminos
- Salt and Ground Black Pepper to Taste
For serving:
- Hot rice
- Limes Wedges
Instructions
- Peel and trim the sweet potatoes.
- Dice the sweet potatoes into 1” pieces.
- Place the sweet potatoes into a small pot and cover with 3 cups of water.
- Place the pot on the stove and bring the water to a boil over high heat.
- Lower the heat to medium and cook for 6-8 minutes until tender but not falling apart. Drain the potatoes and set aside.
- While the sweet potatoes are cooking, open the tofu package and then cut the tofu into small 1 ½“ pieces.
- Set the tofu on a plate lined with a couple pieces of paper towel. Cover the tofu with some more paper towels (you can also use a clean kitchen towel) and gently press down on it to remove excess water.
- Heat a large 12” non-stick frying pan over medium heat for several minutes and then add 3 Tablespoons of the oil.
- Place the tofu in one layer and let it cook undisturbed for 3-5 minutes until the bottom is crisp and browned.
- Using a spatula, flip the pieces of tofu over and cook the other side for another 3-5 minutes until also crispy and browned. Take the tofu out of the pan and set aside.
- Return the unwashed pan to the stove. Turn the heat to medium high.
- Add the remaining 1 Tablespoon of oil and the onions. Stir fry for 2-3 minutes.
- Add the ginger, garlic, and curry paste. Stir-fry for 30 seconds until fragrant.
- Add the eggplant, sweet potatoes, coconut milk, miso paste, and soy sauce to the pan.
- Bring the pan to a simmer, stirring to melt the miso into the sauce. Then, lower heat to medium and cover the pot with a lid. Cook for 4-5 minutes until the eggplant has softened, stirring the pan occasionally.
- Add the tofu, stir and cover. Lower heat to a medium low and cook for an additional 2 minutes until the tofu is hot.
- Taste and adjust seasoning with a little salt and ground pepper as needed.
- Add the spinach and stir to wilt. Garnish with some cilantro or basil sprigs.
- Serve the Green Curry Tofu immediately with hot rice and lime wedges.
Keywords: green curry, tofu, thai, spicy, coconut, sweet potato, vegan