Ingredients
Scale
- 1 block (16 oz) extra firm tofu
- 1 large head young broccoli (broccolini)
- 2 tbsp avocado oil
- 1/4 cup Thai green curry paste
- 2 shallots, roughly chopped
- 5 garlic cloves
- 2-inch piece ginger, finely minced
- 3 fresh lemongrass stalks, minced
- 2 cans full-fat coconut milk
- 1 tbsp soy sauce
- Fresh Thai basil leaves
Instructions
- Preheat oven to 450°F. Line two sheet pans with parchment paper.
- Tear tofu into bite-sized chunks and chop broccoli into florets. Season tofu with salt and avocado oil on one sheet pan; season broccoli similarly on another.
- Bake tofu for about 22 minutes until crisp; bake broccoli for about 10-12 minutes until tender.
- In a high-speed blender, combine shallots, garlic, ginger, and lemongrass to create a smooth paste.
- Heat coconut milk in a large skillet; add the blended paste and sauté for 3-4 minutes.
- Stir in remaining coconut milk, soy sauce, and lime leaves. Simmer for about 5 minutes until thickened.
- Add roasted tofu and broccoli; cook on low for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 370
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg