Best Tofu And Eggplant Green Curry Recipes

TOFU AND EGGPLANT GREEN CURRY

Tofu and Eggplant Green Curry image

This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It's actually that good you could eat it all yourself, over a few days of course.

Provided by hello

Categories Curries

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

600 g firm tofu
400 g eggplants or 400 g aubergines
100 g shallots
400 ml coconut cream
100 ml vegetable stock
50 g cornstarch, for dusting
1/2 teaspoon cayenne pepper
1 fresh basil leaf (optional)
1 red Thai chile (optional)
15 ml vegetable oil, for a non-stick pan
1 bunch fresh cilantro or 1 bunch coriander
2 stalks lemongrass
4 pieces green jalapeno peppers (optional)
2 pieces shallots
6 garlic cloves
2 limes, juice

Steps:

Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
Slice shallots into thin rings. Season with salt and cayenne pepper.
Lightly dust with cornstarch and fry until crispy. Set aside.
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
Add in vegetable stock into the pan to deglaze.
Add in coconut cream and eggplant. Cook until the eggplant is tender.
Add in tofu and heat for about a minute.
Season to taste with salt or fish sauce.
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.

Nutrition Facts : Calories 285.6, Fat 12.7, SaturatedFat 8.5, Sodium 31.5, Carbohydrate 38.6, Fiber 2.7, Sugar 27.1, Protein 7.8

THAI EGGPLANT CURRY WITH TOFU

Thai Eggplant Curry with Tofu image

I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.

Provided by lilofrance

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 3

Number Of Ingredients 11

Ingredients

2 tablespoons oil, divided, or as needed
1 pound eggplant, sliced
4 cilantro roots
1 small onion, chopped
2 small chile peppers, or more to taste
4 cloves garlic
3 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
9 ounces extra-firm tofu, cut into 1/2-inch cubes
⅓ cup Thai basil

Steps:

Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g

GREEN CURRY GLAZED TOFU

Green Curry Glazed Tofu image

To make crispy, flavorful tofu without having to press it first, use this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a small amount of flavorful sauce. As it cooks, it will dry out and absorb the flavors of the sauce. Next, you add oil to the pan, which crisps the tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics in Thai green curry paste and the sugars in coconut milk toast and caramelize on the tofu. Once the tofu has a deep-brown crust, remove it, sear a quick-cooking vegetable in the same pan, then reduce the remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.

Provided by Ali Slagle

Categories dinner, lunch, weeknight, curries, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 (14- to 16-ounce) block extra-firm tofu
Kosher salt (such as Diamond Crystal)
1 (14-ounce) can full-fat, unsweetened coconut milk
3 to 4 tablespoons Thai green curry paste
1 tablespoon neutral or coconut oil, plus more as needed
2 cups chopped vegetables, such as snap or snow peas, asparagus, broccoli, kale, fennel or corn kernels or a combination (see Tip)
2 tablespoons lime juice (from 1 lime)
Cooked rice or another grain, for serving

Steps:

Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.