We had green beans, cauliflower and tofu, and we looked up online what we could make with that. We found a great recipe for Thai green curry that combined all of these, but we didn't respect any of the measurements. It was nutritious and delicious! If you aren't a fan of tofu, this can easily be made with chicken and taste just as great.
Ingredients
10oz extra firm tofu
1 tbsp soy sauce
1 tbsp sesame oil
1 yellow onion
3 cloves garlic, diced
3-4 tbsp green curry paste
1 can coconut milk
1/4 cup water
1 head cauliflower, cut in 1-inch florets
1 cup green beans, cut in 1-inch pieces
1 cup fresh cilantro, minced
1-2 tbsp lemon juice concentrate - we didn't have fresh lime juice.
Method
1. Cut up the tofu in dice sized cubes, put then in a tupperware with the soy sauce. Shake and set aside.
2. Heat the sesame oil in a large wok on medium heat. Toss in the tofu, keeping the soy sauce for later, and brown on all sides. Remove from pan and set aside.
3. Add in the onions, cook for 5 minutes. Add the garlic, cook for 1 minute.
4. Add the green curry paste, the tofu and the leftover soy sauce. Cook for 1 minute while stirring to coat evenly.
5. Add the coconut milk and water. Stir to combine and bring to a simmer.
6. Add the cauliflower and green beans. Cover and cook on medium-low for about 10-15 minutes.
7. Remove from heat, incorporate the coriander and the lemon juice.
We had it with quinoa and it made enough for 3 extra lunches.
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