Description
Celebrate the vibrant flavors of spring with this Spring Garden Thai Curry with Tofu and Basil. This dish features crispy tofu and fresh spring vegetables simmered in a fragrant Thai green curry sauce, finished with aromatic Thai basil. It’s a delightful, plant-based meal that’s both comforting and refreshing.
Ingredients
Units
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons green curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 teaspoon white sugar
- 1 teaspoon soy sauce
- 1 medium zucchini, diced
- 1 cup snap peas
- 8 oz sliced bamboo shoots, drained
- 1 bunch Thai basil, chopped (2–3 tablespoons)
- Juice of 1/2 lime
- Cooked jasmine rice, for serving
Instructions
- In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu and cook for 5–7 minutes until lightly crispy. Drizzle with 1 tablespoon of soy sauce during the last minute of cooking. Remove and set aside.
- In the same pan, add 1 tablespoon of olive oil. Sauté the chopped onion for 4–5 minutes until translucent. Add the minced garlic and green curry paste, stirring for 1 minute until fragrant.
- Pour in the coconut milk and vegetable broth. Stir in the white sugar and 1 teaspoon of soy sauce. Bring to a gentle simmer.
- Add the diced zucchini, snap peas, and bamboo shoots. Simmer for 5–7 minutes until the vegetables are tender.
- Return the tofu to the pan along with the chopped Thai basil. Let it simmer for another 2 minutes.
- Finish with a squeeze of fresh lime juice.
- Serve the curry over cooked jasmine rice.
Notes
- For a spicier curry, add more green curry paste to taste.
- Feel free to substitute or add other spring vegetables like asparagus or bell peppers.
- Ensure the tofu is well-pressed to achieve a crispy texture.
Nutrition
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
