Ingredients
Scale
- 1 block (16 oz) extra firm tofu
- 1 large head young broccoli (broccolini), cut into florets
- 2 tbsp avocado oil
- 1/4 cup Thai green curry paste
- 2 shallots, roughly chopped
- 5 garlic cloves
- 2” piece ginger, finely minced
- 3 fresh lemongrass stalks, minced
- 2 cans full-fat coconut milk
- 1 cup water (add little by little)
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 6 lime leaves, torn
- 1 lime, juice and zest
- fresh cilantro and Thai basil for garnish
- Kosher salt and white pepper, to taste
- Jasmine white rice
Instructions
- Preheat your oven to 450°F. Line two sheet pans with parchment paper.
- Cut tofu into small chunks and toss with white pepper, salt, and avocado oil on one pan. On the second pan, toss broccoli with salt and avocado oil.
- Bake tofu for about 22 minutes until golden brown; bake broccoli for 10–12 minutes until slightly browned.
- In a high-speed blender, combine shallots, garlic, ginger, lemongrass, and blend until smooth.
- In a large skillet over medium-high heat, add coconut milk to sauté blended curry paste for about 3–4 minutes.
- Stir in remaining coconut milk, soy sauce, coconut sugar, and lime leaves; simmer for about five minutes.
- Add baked tofu and broccoli; stir gently to combine and cook for an additional five minutes.
- Remove lime leaves; stir in fresh herbs and lime juice before serving over jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 6g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg