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Green Curry Tofu and Vegetable Skillet
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Knife
  • Cutting Board

Ingredients
  

  • 14 oz firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons green curry paste
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 can (14 oz) coconut milk
  • 1 tablespoon soy sauce
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • Cooked rice, for serving

Instructions
 

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on several sides. Remove the tofu to a plate.
  • Add the remaining tablespoon of oil to the same skillet. Add the onion, red bell pepper, zucchini, and broccoli. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
  • Stir in the green curry paste and cook for 30 seconds until fragrant. Pour in the coconut milk and soy sauce, then return the tofu to the skillet.
  • Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, so the sauce thickens slightly and coats the tofu and vegetables.
  • Remove the skillet from the heat. Stir in the lime juice and sprinkle with cilantro. Serve over cooked rice.

Notes

Press the tofu well before cubing so it browns nicely instead of steaming. If your family prefers less heat, start with one tablespoon of curry paste and add more at the end. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Knife, Cutting Board