Coconut Green Curry Tofu
Coconut milk can range from thin and watery to something that is almost solid. Experiment with different types of coconut milk until you find the one you like most.
INGREDIENTS | SERVES 4–6
- 1 16-ounce package extra-firm tofu
- 2 green chilies, seeded and minced
- 4 scallions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- ½ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 13-ounce can coconut milk
- Salt and pepper, to taste
- 4 cups cooked rice
Wrap the block of tofu in paper towels and press for 5 minutes by adding weight on top. Remove the paper towels and cut the tofu into ½″-thick pieces.
In a food processor, combine the chilies, scallions, garlic, ginger, soy sauce, cilantro, parsley, and water. Blend into a smooth paste, adding extra water if necessary.
Add the oil to the pressure cooker and sauté the tofu until it is light brown on all sides. Add the coconut milk and the green chili paste.
Lock the lid into place; bring to high pressure and maintain for 5 minutes. Remove from the heat and allow pressure to release naturally. Season with salt and pepper, if necessary. Serve with rice.
Calories: 580 | Fat: 35g | Protein: 20g | Sodium: 280mg | Carbohydrates: 53g | Fiber: 4g