Ingredients
Scale
- 1 block (16 oz) extra firm tofu
- 1 large head young broccoli, cut into florets
- Avocado oil
- Kosher salt and white pepper, to taste
- 2 tbsp (18 g) avocado oil
- 1/4 cup (70 g) Thai green curry paste
- 2 (50 g) shallots, roughly chopped
- 5 garlic cloves (21 g)
- 2” piece (18 g) ginger, finely minced
- 3 fresh lemongrass stalks, finely minced (use the soft inner part) (18 g)
- 1/2 cup (10 g) fresh Thai basil
- 1 bunch cilantro (45 g), stems only, roughly chopped
- 1/2 cup (20 g) cilantro leaves, packed
- 2 (14 oz) cans full-fat coconut milk
- 1 cup water (add little by little)
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 6 lime leaves, torn
- 1/2 cup Thai basil leaves
- 1 lime, both zest and juice
- Kosher salt to taste
- Jasmine white rice
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Tear the tofu into bite-sized pieces and chop the broccoli. Toss both with avocado oil, salt, and white pepper on separate pans; bake tofu for 22 minutes and broccoli for 10-12 minutes.
- In a high-speed blender, combine curry paste ingredients until smooth.
- Heat a large skillet over medium-high heat; add coconut milk to fry the curry paste for 3-4 minutes.
- Stir in the remaining coconut milk, soy sauce, coconut sugar, and lime leaves; simmer for 5 minutes.
- Add baked tofu and broccoli; cook on low heat for an additional 5 minutes while adjusting seasoning.
- Mix in fresh Thai basil, lime zest, and lime juice before serving hot over jasmine rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg