Updated: Mar 24, 2020
"Those that have an attitude of service toward others are the beauty of any society." - Mata Amritandandamayi
I love the flavours of Thailand into my home, and find this recipe more satisfying than almost any Thai restaurant. You can serve this dish with a side of rice or quinoa, or even with spring rolls as an appetizer.
Thai Green Curry with Tofu
2 tbsp ghee or cooking oil
1 block organic tofu, cut into cubes (approx 14oz, firm or extra firm)
1/2 leek chopped (approx. 1/2 cup)
2 garlic cloves, chopped
1 med zucchini, chopped
1 cup assorted vegetables, chopped (swiss chard, kale, carrots, mushrooms, celery, broccoli)
2 tbsp Thai Kitchen green curry paste
1 can organic coconut milk
1 tbsp coconut sugar or turbinado sugar
1 cup vegetable stock (or 1 tsp stock + 1 cup water)
2 tbsp tamari
a squeeze of lime juice
optional : fresh basil leaves
Optional: If using a firm tofu, you may wish to cook it first (see note below). If so, heat 1 tbsp ghee in a skiller on medium heat, and cook on each side for 1-2 minutes until crispy and golden brown, then transfer it into a bowl. If using soft tofu, you can skip this step.
Add the remaining 1 tbsp of ghee/oil in the skillet and head. Add the leek and garlic and let cook for 2 minutes. Then, add the zucchini and other vegetables and let simmer for another 2-3 minutes.
Add the coconut milk, curry paste, vegetable stock, sugar and tamari, and let simmer for 6-8 minutes, until the flavours are well combined.
Add the tofu, lime juice, stir and taste. Adjust the seasoning if needed.
Remove from heat and serve.
Note: I really like this dish with soft tofu, but you can also use extra firm tofu. If using a firmer tofu, you may wish to cook it separately and then add it back at the end so it maintains some of its crispy texture.
About the Author
Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.
Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing.
Briya is based in Ottawa, Canada and can be reached at firstname.lastname@example.org