May is Asian American Native Hawaiian and Pacific Islander Month, and Seasonal Servings celebrates that flavor with Thai-inspired dishes.
HARRISBURG, Pa. — May is Asian American, North Hawaiian and Pacific Islander Month, and this week’s seasonal servings celebrate diverse cultures through the flavors of Thailand.
Fresh seasonal ingredients like bell peppers, carrots, cilantro, and lime are the perfect complement to this Thai green curry with tofu.
Yes, we use tofu!
This will be Seasonal Servings’ first vegan recipe.
Signature ingredients like green curry paste, coconut milk, bamboo shoots and Thai basil incorporate flavors from many cultures.
Even better? It’s easy to make!
- 14 ounces extra firm tofu, drained and pressed
- 2 T vegetable oil (or another neutral flavored oil)
- 2-3T green curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup vegetable soup
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium carrot (thinly sliced)
- 1/2 cup bamboo shoots
- 2T soy sauce or tamari
- 1T brown sugar
- lime juice 1t
- 1/4 cup Thai basil
- Bean sprouts (for topping)
- fresh coriander (chopped)
- 4 cups jasmine rice (cooked according to package instructions)
Drain the tofu. Empty the liquid in the container and press the liquid out of the tofu for about 20 minutes. There is a device called a “tofu press” that can automate this process. If you’re new to making tofu, there’s an easy way to do it using items that many people already have in their kitchen. On a flat surface (like a kitchen countertop or cutting board), place tofu on top of a folded paper towel. Next, place the tofu on top and add another layer of folded paper towels. Place a heavy cast iron skillet over it and let drain for about 20-30 minutes. If you don’t have a cast iron skillet, you can also use a stack of hardcover books.
Cook jasmine rice according to package directions. You can start the curry while it is cooking.
First, add oil to a frying pan and heat it over medium heat. Season tofu with salt and pepper. Fry until golden brown on both sides (about 5-7 minutes). Remove from the pan and set aside. Add the curry paste for about 1 minute to start developing the flavor. Then add the peppers and cook for another 5 minutes. Add coconut milk and bring to a soft boil. Continue cooking for about 5 minutes, then add the vegetable stock. Bring to a boil again, add sugar and bamboo shoots and simmer for another 5-10 minutes. When the peppers are almost done, add the carrots, bean sprouts, lime juice, and tamari. Remove from heat and add cilantro and Thai basil.
Serve over jasmine rice and enjoy.
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