I posted a couple posts back about a Thai Yellow Curry Tofu. My Yellow Curry Vegetables with Tofu is a very similar recipe flavored more intensely with the yellow curry sauce. I also changed up the vegetables. I used a whole bunch of cauliflower and broccoli. Cauliflower and broccoli are my favorite vegetables. They are each from the cruciferouos family of vegetables. They each have significant health benefits. As I read up on these health benefits, I find it interesting that the benefits for cauliflower is maintained whether raw or cooked. I like it in both forms but do prefer it cooked but definitely not overcooked.
I added red peppers for color and crunch and I added bamboo shoots for there texture as well. In this recipe, I also used tofu. I learned from a couple of earlier recipes that you can not pan fry tofu. When you do, the tofu will stick to the skillet. The best way, at least for what I know now, is to put it on a baking tray and bake it. All of the vegetables and the tofu were smothered in the curry sauce. I love curry and love it in a sauce. I create the sauce using coconut milk which creates such a smooth, velvety sauce. The curry sauce is made from a mixture of spices and roasted ingredients. The combination of shallots, garlic and galangal make for a great base. As Guy Fieri says, this sauce would taste good on a shoe.
The dish is also gluten free. I used rice noodles which is a very traditional noodle for a Thai dish. I really like rice noodles because they are super tender and make it easy to mop up the sauce. This dish has so many good colors and such good texture. I would challenge any meat lover to try this dish and tell me if they feel satisfied. The broccoli and cauliflower are very filling and the tofu is a good place filler.
The cast of characters.
The shallots, garlic and galangal.
Yellow Curry Vegetables with Tofu plated.
Yellow Curry Vegetables with Tofu
A super hearty, totally healthy, vegan and gluten free Yellow Curry Vegetables with Tofu dish that can be made any night of the week.
- 8 Ounces Firm Tofu cubed
- 3 Whole Shallots diced
- 3 Inches Galangal minced
- 1/2 Head Garlic roasted
- 14.5 Ounces Coconut Milk
- 1 Head Cauliflower Cut into Florets
- 1 Head Broccoli Cut into Florets
- 1/4 Whole Red Pepper long cut
- 5 Ounces Bamboo Shoots
- 12 Ounces Rice Noodles
Take extra firm and place on a baking tray and put in a 325 degree oven for 20 minutes. Remove from oven and set aside.
Place the shallots, galangal and garlic on a baking tray and bake in a 325 degree oven for 20 minutes. Let cool and place in a blender with the cilantro and curry powder. Blend until fully mixed.
Add the yellow curry paste to a skillet with the grapeseed oil. Cook for 2 minutes. Add the coconut milk and stir to incorporate. Allow the curry paste and coconut milk mixture to cook until the well combined.
Then add the vegetables, starting with the one that takes the longest to cook, and allow to simmer until all of the vegetables are tender but still firm. Finish by adding the tofu pieces last.
Serve with rice noodles and enjoy!