Remember that jar of green curry paste you bought for that one recipe you never made? Well, tonight it's going to be the key to one of the most delicious vegetarian recipes you can make when you're in a hurry. Take a cue from a favorite Thai takeout dish and make a fragrant green curry filled with tender cubes of tofu and broccoli, all in a coconut milk sauce layered with hints of pungent garlic, ginger, and fresh basil. In just 30 minutes you'll have a meal that's nothing short of hearty, fresh, and satisfying.
Tofu & Broccoli Green Curry: Watch the Video
A Freezer Shortcut for Faster Prep
The trick to building fragrant layers of flavor in a quick curry is relying on smart shortcuts. In this recipe that means opting for a pre-made curry paste in lieu of making your own, and employing no-prep frozen broccoli over its fresh counterpart. It's true that prepping a head of broccoli doesn't exactly take a long time, but those few extra minutes are best reserved for allowing the flavors in the pot to build. As they simmer, the frozen florets soak up the flavors of the sauce, and the curry, ginger, and garlic have a chance to meld.
Embrace the "Meanwhile"
While it's not as essential as when making stir-fry, the tofu benefits from a short press to squeeze out some of the liquid. To make the most of your short time in the kitchen, start by wrapping the tofu in a few layers of paper towel and press with a large, heavy can or cookbook as you work through the early stages of prepping the curry. As the curry comes to a simmer, there will be ample time to cut the tofu into small cubes and add it to the pot.
Tofu & Broccoli Green Curry
1 (14- to 16-ounce) block firm tofu, drained
2 tablespoons coconut oil
1 medium yellow onion, chopped
1 1/2 tablespoons peeled and minced fresh ginger
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons green curry paste
1 (14- to 15-ounce) can unsweetened coconut milk
1/2 cup low-sodium vegetable broth
2 teaspoons packed light brown sugar
1 (14-ounce) package frozen broccoli florets
1 tablespoon lime juice
2 teaspoons tamari or soy sauce
1/4 cup fresh basil leaves, thinly sliced
Cooked rice, for serving (optional)
Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.
Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.
Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.