Thai Green Curry Tofu with Cauliflower & Brown Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Lime Leaves 2

  • Fresh Ginger 1/2 tsp

  • Fresh Lemongrass 1/2 stalk

  • Fresh Thyme 1/2 bunch

  • Lime 1/2

  • Cauliflower 1 head

  • Garlic Cloves 5

  • Yellow Onion 1

  • Green Bell Pepper 1

Canned/Bottled Goods

  • Coconut Milk 1/2 cup

  • Vegetable Stock 1/2 cup

Packaged Products

  • Extra Firm Tofu 2 packages

Spices

  • Kosher Salt 2 1/2 tsp

  • Black Pepper 2 pinches

Dry Goods

  • Long Grain Brown Rice 2/3 cup

Pantry

  • Green Curry Paste 1 tsp

  • Water 1 1/3 cups

  • Olive Oil 1/4 cup

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Kosher Salt
    • 1 1/3 cups Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2, smashed Garlic Cloves
  2. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 2/3 cup Long Grain Brown Rice
  3. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  4. Bake Tofu

    Drain tofu and pat dry. Season. Bake for 22 - 28 minutes.

    • 1 pinch Black Pepper
    • 2 packages, halved Extra Firm Tofu
    • 1 1/2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
  5. Cook Cauliflower

    Toss or coat cauliflower & garlic with olive oil. Season with salt. Bake for 25 minutes.

    • 1 head, small florets Cauliflower
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 2, sliced Garlic Cloves
  6. Make Curry

    Prepare ingredients. Saute ingredients in olive oil over medium heat; cook, stirring occasionally, until onions are soft, about 6 minutes.

    • 1/2 Tbsp Olive Oil
    • 1, smashed Garlic Clove
    • 1, finely diced Yellow Onion
    • 1, finely diced Green Bell Pepper
  7. Make Curry Cont.

    Add remaining ingredients to peppers & onions. Bring to a simmer & cook until thickened, about 10 minutes.

    • 1 tsp Green Curry Paste
    • 1/2 cup Coconut Milk
    • 1/2 cup Vegetable Stock
    • 2 Fresh Lime Leaves
    • 1/2, juiced Lime
    • 1/2 stalk, split in 2 Fresh Lemongrass
    • 1/2 tsp, grated Fresh Ginger
  8. Season & Taste Curry

    Discard lime leaves & lemongrass. Season to taste.

    • tsp, to taste Lime Juice
    • tsp, to taste Kosher Salt
    • tsp, to taste Black Pepper
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 10.0 g 50%
Unsaturated Fat 20 g  
Low Cholesterol 0 mg 0%
Sodium 1560 mg 70%
Total Carbohydrate 44 g 16%
Fiber Total Dietary 8 g 29%
Sugars Total 7 g  
Good Source: Protein 27 g 55%
Excellent Source: Vitamin C 108 mg 120%
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By Innit Culinary Team