Thai Green Curry Tofu with Cauliflower & Brown Rice - Innit

Ingredients

4 Servings

Produce

  • Lime Leaf 2

  • Ginger 1/2 teaspoon

  • Lemongrass 1/2 stalk

  • Thyme 1/2 bunch

  • Lime 1/2

  • Cauliflower 1 head

  • Garlic Clove 5 cloves

  • Yellow Onion 1

  • Green Bell Pepper 1

Canned/Bottled Goods

  • Canned Coconut Milk 1/2 cup

  • Vegetable Stock 1/2 cup

Packaged Products

  • Extra Firm Tofu 2 packages

Spices

  • Kosher Salt 2 1/2 teaspoons

  • Black Pepper 2 pinches

Dry Goods

  • Brown Rice 2/3 cup

Pantry

  • Green Curry Paste 1 teaspoon

  • 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 teaspoon Kosher Salt
    • 1 1/3 cups Water
    • 1 pinch Black Pepper
    • 1/2 bunch Thyme
    • 2 cloves, smashed Garlic Clove
  2. Preheat

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

    Connect Oven
  3. 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 Brown Rice
  4. Cook Cauliflower

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

    • 1 head, small florets Cauliflower
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 2 cloves, sliced Garlic Clove
  5. 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 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
  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 tablespoon Olive Oil
    • 1 clove, 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 teaspoon Green Curry Paste
    • 1/2 cup Canned Coconut Milk
    • 1/2 cup Vegetable Stock
    • 2 Lime Leaf
    • 1/2, juiced Lime
    • 1/2 stalk, split in 2 Lemongrass
    • 1/2 teaspoon, grated Ginger
  8. Season & Taste Curry

    Discard lime leaves & lemongrass. Season to taste.

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

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 540 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 10.0 g 48%
Unsaturated Fat 20 g  
Low Cholesterol 0 mg 0%
Sodium 1630 mg 70%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 8 g 29%
Sugars Total 7 g  
Good Source: Protein 27 g 55%
Excellent Source: Vitamin C 107 mg 120%
Load More

By Innit Culinary Team