One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s how this Green Curry Tofu was born. I kept everything people love about the original, and swapped in crispy tofu for the shrimp. And for this version, I also use a commercial green curry paste which makes this a totally doable weeknight meal. Quick, easy, and delicious. Let’s do this!

Prepping the Green Curry Tofu Veggies

I start by getting the sweet potatoes ready. These soft sweet nuggets are a perfect contrast to the spicy curry sauce.

Then I boil them for 6-8 minutes until tender. You want them tender but not fall apart mush.

While the sweet potatoes are cooking, I get the veggies and tofu ready. I like the contrast of shapes when cutting my veggies so I’m using a couple of different styles. It’s totally not necessary but you should try to keep them roughly the same size.

It’s important to get a nice golden crust on the tofu. It adds a lot of texture and flavor to the dish. Use a non-stick skillet because tofu has a lot of moisture and that moisture loves to grab onto the surface of the skillet. If you use a regular stainless skillet, you will hate yourself as you struggle to keep the crust from adhering to the pan. It’s not impossible, but you will need to heat the pan for a long time and use a lot more oil. Do yourself a favor a use a non-stick skillet or a well seasoned cast iron pan.

Cooking Green Curry Tofu

Now that the veggies are prepped and the tofu has been fried, it comes together really quickly.

The secret to the lusciousness of restaurant curries is coconut cream. Now’s not the time to fall into the low fat trap. At least use full fat coconut milk rather than the watery light versions. Coconut fat is good for you and it is essential to create a rich and creamy curry. If you’re ultra concerned, eat a little less and save some for your next meal!

Because this is a vegetarian (and vegan) dish, we’re not using the traditional fish sauce. However, it’s important to give the dish that deep, salty, earthy flavor that fish sauce imparts. Today we’re mimicking that flavor with soy sauce and miso. Used in combination, you get a similar umami goodness. You can also experiment with coconut aminos and a little salt with good results.

One the veggies are added, lower the heat to medium and cover the pot with a lid. Cook for 4-5 minutes until the eggplant has softened, stirring the pan occasionally.

I like to garnish this with fresh herbs and serve with rice to scoop up all the luscious sauce. A fresh squeeze of lime is nice too!

Can’t get enough curry? Try:

• Coconut Curry Noodles
• Red Beef Curry
• Curry Sweet Potato Soup

I hope you love this easy, weeknight Green Curry Tofu. Please take a moment to rate and comment on the recipe, and you can show off your food pics by tagging us @funkyasiankitchen, we love hearing from you!

Green Curry Tofu

• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 20 Minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main
• Cuisine: Thai

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Ingredients

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• 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

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Instructions

1. Peel and trim the sweet potatoes.
2. Dice the sweet potatoes into 1” pieces.
3. Place the sweet potatoes into a small pot and cover with 3 cups of water.
4. Place the pot on the stove and bring the water to a boil over high heat.
5. Lower the heat to medium and cook for 6-8 minutes until tender but not falling apart. Drain the potatoes and set aside.
6. While the sweet potatoes are cooking, open the tofu package and then cut the tofu into small 1 ½“ pieces.
7. 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. 
8. Heat a large 12” non-stick frying pan over medium heat for several minutes and then add 3 Tablespoons of the oil.
9. Place the tofu in one layer and let it cook undisturbed for 3-5 minutes until the bottom is crisp and browned.
10. 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.
11. Return the unwashed pan to the stove. Turn the heat to medium high.
12. Add the remaining 1 Tablespoon of oil and the onions. Stir fry for 2-3 minutes.
13. Add the ginger, garlic, and curry paste. Stir-fry for 30 seconds until fragrant. 
14. Add the eggplant, sweet potatoes, coconut milk, miso paste, and soy sauce to the pan.
15. 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. 
16. Add the tofu, stir and cover. Lower heat to a medium low and cook for an additional 2 minutes until the tofu is hot. 
17. Taste and adjust seasoning with a little salt and ground pepper as needed.
18. Add the spinach and stir to wilt. Garnish with some cilantro or basil sprigs.
19. Serve the Green Curry Tofu immediately with hot rice and lime wedges.

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Keywords: green curry, tofu, thai, spicy, coconut, sweet potato, vegan

We’re going to file Inarizushi under: sushi that’s super easy to make at home. Like these handheld rolls, Inarizushi doesn’t require special equipment or any master chef rolling skills. But you are still rewarded with what many people consider the best part of sushi-the indescribably delicious sushi rice. People in the US are always shocked when I tell them we don’t eat as much raw fish as they think. It’s more of a special occasion item than a daily lunch option. And we are more likely to prepare these simple stuffed inari at home than more elaborate raw fish sushi rolls. These pack beautifully for lunch, and are a fun snack any time of day.

Inarizushi Rice

It’s amazing how just a few simple ingredients can turn ordinary rice into the addictive wonder of sushi rice. Great sushi rice starts with good quality rice, a leisurely cooking process, and a distinct but not overpowering seasoning. At the restaurants, we make sushi vinegar that is more work than I feel is necessary for a quick snack at home. So this is my go to when I want something delicious, but need to get a move on.

Let me walk you through the steps to creating perfect sushi rice every time.

Washing the rice is very important because it allows you to rinse off excess starch. Gently massage the rice as you rinse. I always wash the rice as many times as I have cups of rice. Once you’ve drained the rice and added the correct amount of water to cook the rice, rest the rice. This rest time allows the rice grains to start absorbing the water so that your rice will cook more evenly. Even if you only have 10 minutes, do it.

Once the rice starts to simmer, stir it once with a fork to release any grains that may be stuck to the bottom of the pan, cover the pot with a lid, and lower the heat to medium low. Cook for 10 minutes. Stir the rice once more, cover again, and lower the heat to low. Cook for 8 minutes. (The rice should be fully cooked, if not, add a couple tablespoons of water and continue cooking with a lid on low for 5-7 more minutes.) Let the rice rest in the pot for 5 minutes to absorb any remaining moisture, then put the rice in a large bowl and add in the rice vinegar mixture. I use a chopping motion with a spatula to make sure all the rice gets mixed with the seasoning. Let the rice sit until it is room temperature.

Inarizushi Fillings

The simplest inarizushi are stuffed with seasoned rice and that’s pretty much it. You’ll see packages of them sold at grocery and convenience stores, and it’s the one you’ll see most commonly packed in lunch boxes. But we’re going to take it up a notch. In addition to the rice, my inarizushi are stuffed with other yummy tidbits. You can choose a wide variety of fillings, from umeboshi pickled plums to shrimp. You can also make these vegan and just use rice and veggies.

Today, we’re going to do a combo of pickled daikon, ribbons of egg crepe, cucumber, imitation crab and sesame seeds-it’s packed with flavor and lots of different textures. The crab sticks and pickled daikon are great convenience products that make prep a breeze.

The most time consuming part is the egg crepe. Once you’ve cracked and whisked your egg, heat a small skillet over medium heat. Add a tablespoon of oil to the pan, using a paper towel to wipe the excess oil. Keep this oil soaked paper towel handy as you will be using it to re-oil the pan between crepes.

Assemble the Inarizushi

Now that all the fillings are prepped, it’s time to combine them with the rice. Mix it thoroughly so that each bite will filled with all of the delicious add ins.

Inari are seasoned and fried pockets of tofu, think mini pitas but made out of tofu! You can find then at Asian markets. They are canned in a sweet and savory brine. When I open the can, I squeeze out the extra liquid before using them.

Inarizushi is wonderful for picnics, as an appetizer, or served alongside Green Mango Salad for a light supper. Try this Japanese classic and let me know what you think. Rate and comment on the recipe below, and show off your platter of these beauties by tagging us @funkyasiankitchen, we love hearing from you!

Inarizushi

• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: serves 4
• Category: rice
• Cuisine: Japanese

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Ingredients

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Seasoned Rice:

• 1 cup raw sushi rice 
• 2 Tablespoons seasoned rice vinegar
• 1 Tablespoon water
• 1 teaspoon sugar
• ¼ teaspoon dashi powder (optional)

Inarizushi:

• 1 can inari (seasoned fried tofu pockets)
• 1 egg
• 2 Tablespoons neutral oil
• ⅓ european cucumber
• 3 oz takuan yellow pickled daikon (about 4 inch piece)
• 8 imitation crab sticks
• 2 Tablespoons toasted sesame seeds

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Instructions

1. Combine the rice vinegar, water, sugar, and dashi powder and stir until the dashi powder has dissolved. Set aside.
2. Wash the rice in a heavy bottom pot gently scrubbing the rice with your hands. Drain the water and repeat a couple of times until the water drains clear. Drain the water completely. 
3. Add 1 cup plus 2 Tablespoons of water to the drained rice and bring the rice to a simmer over medium heat. Stir the rice gently with a fork or spatula to loosen any bits stuck to the bottom. 
4. Cover the pot with a lid and lower the heat to medium low. Cook for 10 minutes. Stir the rice once more, cover again, and lower the heat to low. Cook for 8 minutes. (The rice should be fully cooked, if not, add a couple tablespoons of water and continue cooking with a lid on low for 5-7 more minutes.)
5. Turn off the heat and let the rice rest for 5 minutes.
6. Scoop the rice into a large bowl and sprinkle with the rice vinegar. Using a chopping motion with a spatula, mix and cool the rice for a minute. Set the rice aside to cool to room temperature.

In the meantime, prepare the add-ins:

1. Crack the egg into a small bowl and whisk. Set aside.
2. Heat a nonstick skillet over medium heat for a couple minutes. Add the oil to the pan. Take a paper towel and crumple it. Use the paper to wipe the oil around the pan, leaving just a thin film of oil. (Keep the paper towel to wipe the pan again after the crepe is made.)
3. Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl.
4. Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
5. Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds.
6. Transfer the egg crepe to a plate and repeat. Set the crepes aside to cool slightly. Then cut the egg into 5-6 strips and then cut across the strips to create small pieces. Set aside in a bowl.
7. Cut the crab stick into 5 bite sized pieces and then lightly shred it with your hands and add it to the bowl with the egg crepe.
8. Slice the cucumber in half and scoop out the seeds with a small spoon. Then slice the cucumber into thin pieces and then stack the slices. Cut across the cucumber into matchsticks. Finally cut the matchsticks into a small dice and add it to the other ingredients.
9. Cut the daikon pickles in the same way as the cucumber so it’s a small dice. Add the pickles to the bowl.

Assemble the Inarizushi:

1. Once the rice has cooled, add the other ingredients including the sesame seeds. Mix the rice gently.
2. Open the can of inari and gently squeeze the inari to eliminate excess liquid.
3. Open the pocket of the inari gently with your fingers and stuff it with several tablespoons of the rice mixture using your hands. (it’s very fragile and tears easily.)
4. Set it aside on a platter and continue stuffing the rest of the inari pockets. You will use the entire can and may have some rice leftover.
5. Serve the stuffed inarizushi right away or within a couple of hours. 

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Notes

These inarizushi are best the day they are made but leftovers can be refrigerated and served the next day.

Keywords: sushi, inari, tofu, cucumber, rice, japanese, sushi rice, daikon, crab