I have tried to make Vegan Thai Green Curry Tofu before and the result is pretty good, not great. It is not the recipe but having all the right ingredients. I cook recipes from all over the world and they come out pretty darn good. I am not satisfied with my Thai recipes yet. I would suggest my dissatisfaction comes from not being able to find all the correct ingredients.
Thai recipes frequently call for kaffir limes and galangal. GALANGAL is very similar to ginger but indigenous to Thailand. The KAFFIR LIME is also a local variety of lime. These subtle differences change the flavor of the final dish and the result is different than I experience when eating at a Thai restaurant. Now, I live in the Chicago suburbs and you would think I could find an ethnic grocery store that carries these ingredients. It is not so easy. I have been told that I can find them in the City but that is not going to just randomly happen. I will have to plan a trip to ARGYLE STREET to find the correct ingredients.
As an aside, I mentioned in a previous post that my wife and I are trying to eat more vegetarian and vegan dishes. This is fun for me because it gives me a chance to explore more ingredients and to develop new recipes. To me Asian dishes, like this Vegan Thai Green Curry Tofu, lend themselves to being developed as vegetarian or vegan. The spices and sauces in these dishes are so flavorful. The vegetables don’t over power the dish and really let the spices and sauce shine. On the vegan side of things, coconut milk is a common ingredient and makes the sauces luxurious. I will keep searching for the right ingredients and attempting these recipes to satisfy our desire for gluten free (by using rice noodles) and vegan recipes.
The cast of characters.
The curry paste ingredients in the blender and blended.
The baked tofu.
The one pot meal beginning with the noodles and followed by the coconut milk and curry paste and vegetables.
The final Green Curry Tofu plated.
- 1 Tablespoon avocado oil
- 4 garlic cloves. chopped
- 4″ piece fresh ginger, peeled and diced
- 1 bunch cilantro, 3 tablespoons reserved
- 1 – 5 ounce can green chillies
- 2 shallots
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons fenugreek
- 1 teaspoon black pepper
- 15 ounce can of coconut milk
- 1 cup veggies of your choice, small dice
- 8 ounces tofu
- 16 ounces of Gluten free rice noodles
- 1/4 cup snap peas
- 1 cup Chinese noodles
- 1/2 red pepper, cut into small strips
- 2 bunches baby bok choy
- Add the first 9 ingredients into a blender and blend. Set aside.
- Dice and season with salt and pepper.
- Bake in a 325 oven for 20 minutes. Set aside.
- Heat a skillet on medium heat and add oil.
- Drop in all the vegetables and cook for 4 – 5 minutes to soften. Set aside.
- Heat the coconut milk in a large Dutch oven.
- Add the spaghetti.
- Add in a couple of big spoonfuls of the green curry paste. Mix in well.
- Red onions and pepper added.
- Add the rest of the vegetables and the reserved cilantro and cover. Cook for 5 minutes.
- Serve and enjoy!