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:
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!
- 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
- 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
- Hot rice
- Limes Wedges
- 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
Every Independence Day deserves a showstopper of a cake, and this Flag Cake delivers! My husband is from the Philippines, so we always like to have a little celebration to honor their Independence Day, which is June 12th. Filipinos actually have a second day, July 4th, commemorating the second time they earned their independence. But whichever day you decide to celebrate, flag cake is always welcome!
I know this recipe looks very difficult and maybe intimidating, but I promise you can do this. I am by no means a professional baker, and I’m far more comfortable on the savory side of things. I’ve made this recipe a few times now, and it always comes out beautifully, even with my limited baking skills. In fact, my daughters and I typically make this flag cake each year. It’s fun and lets us spend a lot of quality time together in the kitchen. So if you have kids, regardless of their age or baking experience, you can pull it off together!
While the recipe is long (over a thousand words!), that’s because I really break down each step. I assume that like me, you aren’t a professional baker and maybe make a cake once or twice a year. In fact, this Matcha Cake is the only other cake recipe I’ve ever posted. I detail every single step so you can approach it with confidence. Let’s get into it!
My Baking 101 Tips
My baking trials and errors through the years have taught me a few key points:
- The temperature of ingredients is very important in baking. Use room temperature eggs. If your eggs are straight from the fridge, put them in warm water for 10 minutes. Butter should also be room temperature, which means you should be able to make an indent if you push a finger into it. It should not be greasy soft. Better to start with butter that is a little too cold than squishy soft, which will not aerate properly. Put the butter back in the fridge for 10-15 minutes to harden if it’s too soft.
- A kitchen scale is your best friend when baking because it is the most accurate. If you do not have one, make sure you always stir your dry ingredients before scooping. Never pack flour into a measuring cup. And always level off with the back of a butter knife if using the scooping method.
- If you do not bake often, check the expiration date on your baking powder and baking soda. Many times old powders will be the reason your cake did not rise properly.
- Preheating your oven is crucial. Turn on your oven before you start the recipe. If you do not have an automatic beeper letting you know your oven is ready, let your oven heat up for 30 minutes before you start baking.
Baking the Flag Cake
While I’m mixing the eggs and sugar, I heat the butter, oil and milk until the butter is melted and the milk is hot.
I like to tap the cake on the counter several times so that the largest air bubbles come up to the surface and pop. This keep the crumb of the cake free of any large holes. Bake until the cake is golden brown and a toothpick stuck in the middle comes out clean, about 20-25 minutes. A good rule of thumb is to check it early, you can always bake more but you can’t unbake. Let the cake cool completely before frosting.
Flag Cake Frosting
If you look up Filipino flag cake, you will see a lot of beautiful flag cakes draped in fondant. Which may be lovely to look at it, but frankly fondant is kind of gross tasting. I wanted a delicious, creamy frosting for mine. I also don’t love frosting made with powdered sugar, I find it always has a weird, chemical aftertaste. And it’s often so sweet. So my flag cake frosting has all the good stuff-all the butter, real sugar, and dairy your heart could desire. This frosting is basically a sweet roux that is enriched with whipped butter. It’s satiny, creamy, and very stable. I think you’ll love it.
I start making the flag cake frosting by making a sweet roux. This is a very simple method but it requires a lot of stirring. Now is not the time to walk away from the stove. The roux thickens as it cooks and can easily stick to the bottom of the pan and burn.
Whip the cake flag frosting until it’s thick and creamy, about 3 minutes.
Once the frosting is done, it’s time to prep the fruit!
Flag Cake Fruit Topping
Luckily for us blueberries, mango, and strawberries not only are in season, but they also represent the colors of the Filipino flag. The berries get washed, dried and simply prepped.
The mango gets cut into shapes to represent the flag’s sun and stars:
Then using either biscuit or cookie cutters, cut out a circle and then stars.
Next, using the rest of the mango slices, cut 8 one inch strips and 16 smaller ones. These will be the flag cake’s sun rays.
Now it’s time to put everything together!
Decorating the Flag Cake
Next you will sketch out the flag design in the frosting, using either a chopstick or bamboo skewer. This will just be a basic guide to help decorate with the fruit.
Using that guide, arrange the strawberries like shingles on the bottom half, mimicking the red part of the Filipino flag. Kids can help with this part.
Now you’re going to put the remainder of the frosting in a pastry bag and use it to pipe frosting along the edges of the flag cake to give it a sharp, crisp look.
And with that, phew, you’re done! A magazine cover worthy Flag Cake, no pastry degree required. I can’t emphasize enough how NOT of a baker I am. If I can pull this off, you can too. And I know it seems like a lot of steps, but both the cake and the frosting can be made ahead of time, leaving just the decorating to do when you are ready to celebrate.
I really hope you give this Flag Cake a try, you will be pleasantly surprised by what you can do. Let us see those gorgeous cakes by tagging us @funkyasiankitchen, and please take a moment to rate and comment on the recipe below-we love hearing from you!
For the Cake:
- 2 cups all purpose flour (9 ounces)
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 room temperature large eggs
- 1 ½ cup granulated sugar (10.5 ounces)
- ½ cup (4 ounces) unsalted butter
- 1 cup whole milk
- 1 Tablespoon vanilla extract
- 2 Tablespoons neutral oil
- 3 ripe mangoes
- ½ pound blueberries (1 pint)
- ½ pound strawberries
- 10 Tablespoons all purpose flour (3 ounces)
- 1 ½ cups granulated sugar (10.5 ounces)
- 2 cups whole milk
- 2 cups unsalted butter (1 pound)
- 1 Tablespoon vanilla extract
- 2 dashes of salt
- Preheat the oven to 350 and place the shelf in the middle of the oven.
- Spray the inside of a 13×9 pan with nonstick baking spray or liberally butter and flour the pan. Line the bottom with parchment paper. Set aside until ready to use.
- Whisk the flour, baking powder, and salt together in a bowl to combine. Set aside.
- Beat the eggs for 1 minute on medium speed with the whisk attachment (6 on a stand/hand mixer).
- Add the sugar slowly in a stream, raise the speed to medium high (8 on a stand/hand mixer), and beat for 6-7 minutes, scraping the sides down with a rubber spatula once or twice.
- While you are whipping the eggs, heat the butter, oil, and the milk in a small pot over medium low heat. You can also put the milk, oil, and butter in the microwave and heat on high for 2 minutes if you prefer. (You want the butter to be melted and the milk hot, but not boiling.) Once the butter has melted, it’s basically ready to use (takes about 3-4 minutes). Keep the milk on low heat until you are ready to use it. You need it to be hot, not warmish.
- Once the eggs are done being whipped, add the flour mixture in thirds. First add ⅓ of the flour and mix on the lowest available speed (Stir or 1 on stand/hand mixer) for about 10 seconds, then add the second ⅓ and mix for 10 seconds, and finally the last ⅓ for another 10 seconds. Turn off the mixer as soon as you see the flour mixed in.
- Pour the hot milk into a large bowl and add the vanilla. Next add a generous cup of the egg mixture into the hot milk and whisk quickly and briskly until it’s a smooth, thick, and foamy mixture.
- Turn the mixer back on speed 1 and slowly pour the milk mixture into the bowl and mix for 10 seconds. Turn the mixer off and take out the whisk.
- Use a rubber spatula to scrape down the sides and gently fold a couple of times to combine any separate egg batter and milk batters until it is smooth.
- Pour the batter into the prepared pan.
- Hold the baking pan by the edges and bang the pan down on the counter 8-10 times (I first put down a wet kitchen towel so it deadens some of the sound) to burst any large bubbles in the batter.
- Bake for about 20-25 minutes until golden brown and a toothpick testing the middle comes out clean.
- Let the cake cool on the counter for 15 minutes before gently turning it out of the pan onto a cooling rack.
- Let the cake cool completely before frosting.
For the Frosting:
- Place the flour, sugar, and milk in a saucepan and whisk until the mixture is smooth and lump free.
- Put the pan over medium heat and cook, stirring constantly with a whisk, until the mixture has thickened and looks like a custard or pudding, about 12 minutes.
- Take a tiny taste. There should be no floury or powdery taste. If it does, cook it for another minute or two to cook it out.
- Remove the pan from the heat, add the vanilla extract and salt, and stir to combine.
- Then transfer this sweet roux into a bowl. Cover it with plastic wrap, pressing the plastic wrap down onto the surface to prevent a skin from forming.
- Let the bowl cool to room temperature (you can speed this up by putting the bowl in the freezer for 20-30 minutes). You can also make this ahead and store it in the fridge until ready to make the frosting. You will need to let the roux warm up to room temperature first before continuing with the frosting. The closer in temperature the roux and the butter are to each other, the easier it will be to whip up a thick and smooth frosting. (Do not use the roux warm as it will melt the butter and you will have a soupy mess. A little cold is fine as it will warm up as it gets beaten.)
- Place the butter into the mixing bowl with the whisk attachment. Beat the butter on medium high speed (#8 speed on the stand/handheld mixer) for about 3 minutes until the butter is fluffy and is a pale color.
- Lower the mixer speed to medium (#6 speed on the stand/handheld mixer) and start adding the sweet roux to the butter in generous 2 tablespoon increments. As soon as the roux gets blended in, add in another dollop of roux. (You can turn off the mixer when you’re making the additions if you find yourself making a mess. Then turn the mixer on to #6 speed to incorporate. Switch between on and off until all of the roux has been mixed in.)
- Once all of the roux is added, raise the speed to #8 (medium high), and whip the frosting for 2 to 3 minutes until the frosting is thick, fluffy, and can hold its shape in peaks. Set it aside while you prep the fruit.
Prep the Fruit:
- Wash and dry the strawberries.
- Slice the strawberries into thick slices. Set aside in a bowl.
- Wash and dry the blueberries on paper towels. Lay a couple of new sheets of paper towel in a bowl and set the blueberries in the bowl to finish drying and soak up any remaining water.
- Wash and peel the mangoes.
- Slice both of the mango into thin slices cutting around the pit.
- Using a small 1 inch biscuit cutter, punch a circle out of one of the slices and set aside.
- Next cut out 3 small stars, approximately 1” in size, out of the mango slices, either using a cutter or using a small knife.
- Cut 8 small strips about 1 inch long and then 16 shorter strips to put around the circle to form the center star.
Assemble the Cake:
- Cut the cake in half horizontally using a serrated knife.
- Transfer the bottom piece of cake to a serving platter since it is difficult to transfer the cake once it is frosted and decorated.*
- Put about 4 cups of frosting on the bottom piece of the cake. Using an offset spatula, spread the frosting smoothly across the surface. Lay the thin slices of mango across the cake evenly.
- Cover with the top piece of cake. Use another 4 cups of frosting to smooth over the top and sides. Then put the rest of the frosting into a piping bag set with a medium round tip and set aside. You will be piping a border after you place the fruit.
- Next, find the center of your cake and draw a light mark through the frosting using a chopstick or some utensil. Draw one line horizontally and one line vertically through this center spot. Then draw a line from the top left corner to the center spot. And finally draw a line from the bottom left corner to the center spot. You will see that you have drawn a triangle on the left side that cuts into the two halves of the cake.
- Now it’s time to decorate with your prepared fruit.
- At the intersection of the lines, start putting down a row of strawberries on the bottom half of the cake just under the line, on the right side of the triangle. Overlap the strawberries slightly, like shingles. Keep the strawberries just shy of the edge of the cake. You will be filling up the entire wedge section below the triangle on the left side.
- Now place the three small mango stars at the three corners of the triangle area on the left. In the center of the triangle, place the circle. Next take the eight longer strips and place them around the circle. Finally you will take the sixteen smaller strips and put two strips next to each of the longer strips.
- Next you will place the blueberries at the top of the cake so that they mirror the strawberries. Start right above the strawberries and neatly place the blueberries in even lines all the way to the top and edge of the cake.
- Pick up the piping bag and push out any air at the open top of the bag and twist it shut. Squeeze from the top of the bag until you see some frosting coming out of the tip. Hold the tip close to the bottom edge of the cake. Squeezing gently, pipe a straight line along the edge. Then do the same at the top edge of the cake. The piping helps the cake look sharper and neater.
- Take a quick look and admire your work!
- Clean up any smudges around the platter and serve your flag cake with pride.
*I cheat when slicing a large cake and typically will cut down the center to the middle of the cake. Then I will cut horizontally through the cake to where the cut is. This gives me greater control in slicing the cake in half more evenly and no one will notice that the bottom piece of the cake is actually two pieces.
* This cake can be made a day or two ahead. Once the cake has cooled, immediately wrap it in parchment and then either wrap the parchment layer with plastic wrap or place the parment wrapped cake in an airtight container. The parchment paper will keep the cake from sticking to the wrap or container.
*You can make the frosting ahead of time and store it in the fridge. Let the frosting warm up for about 1 hour before whipping for a minute on medium speed to loosen it up.
Keywords: cake, dessert, sweets, filipino, flag cake