This weeknight dinner highlights spicy green curry paste balanced by smooth coconut milk, bright cilantro leaves and tart lime juice. You can really make this any time with whatever vegetables you have on hand.
- 1 (12-ounce) package firm tofu, drained
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 onion, finely chopped
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tablespoons Thai green curry paste
- 1 (14-fluid ounce) can coconut milk
- 1/2 cup green beans, cut into 1-inch pieces
- 1 can baby corn, cut up
- 1/2 cup broccoli florets, cut small
- soy sauce to taste
Heat a large deep frying pan over high heat. Cut up tofu into cubes and coat them in a thin layer of cornstarch. Pour oil into the hot pan and add coated tofu to the pan. Allow to fry until brown and use tongs to turn pieces over and then once browned remove to paper towels.
Now add chopped onion to the pan over medium high heat. After two minutes, add the ginger and garlic. Saute another 2 minutes. Add mushrooms. Once mushrooms are fully cooked and browned, add the green curry paste. Mix it in and then pour in the coconut milk. Once heated, add the rest of the vegetables, allow to cook and blend together until the vegetables are just cooked, but still retain their crunch. Add soy sauce to taste. Serve over Jasmine rice.