Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy
Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy
SERVES 3-4
5 MINS PREP
COOKS IN 22 MINS
We’ve recently had the pleasure of working with the talented cook and award-winning food blogger, Sneh Roy from @cookrepublic on Instagram. She has created this mouth-watering vegetarian green Thai curry with crispy tofu and roasted veggies. The dish is really simple to make, but with Sneh’s added twists, it’s really delicious, full of texture, flavour and aroma. The perfect vegetarian midweek meal.
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Ingredients
- 1 pack of The Spice Tailor Thai Green Curry
For the tofu
- 150g firm tofu cubes
- ½ tablespoon olive oil
- ½ tablespoon cornflour
- Freshly ground pepper and sea salt flakes, to taste
For the veggies
- 120g sweet potato cut into 1 -inch square pieces
- 120g zucchini cut into 1 -inch square pieces
- 1 tablespoon olive oil
- 1 tablespoon palm/coconut sugar
- Juice of ½ lime
To garnish
Herbs, lime wedges and chilli slices
Method
- Preheat oven to 220C. Line a rimmed baking tray with baking paper.
- Add tofu cubes and oil to a medium bowl. Mix well. Add cornflour, salt and pepper to the tofu. Toss gently to coat the tofu thoroughly in the cornflour mix.
- Place tofu on the prepared tray.
- Add sweet potato, zucchini, oil, palm/coconut sugar and lime juice to a bowl. Mix well. Place the marinated veggies on the baking tray, ensuring there is space around the veggies and tofu. Roast in the pre-heated oven for approximately 15 minutes until tofu is crispy and veggies are starting to caramelize.
- Heat oil in a medium saucepan. Add the dry spices from The Spice Tailor Thai Green Curry kit and fry them for a few seconds until aromatic. Add the green curry paste and sauté for a few minutes. Add the coconut milk and 2-3 tablespoons of water. Add the tofu and veggies. Mix well and simmer for 5 minutes until heated through.
- Garnish with some lime wedges, chilli slices and herbs. Serve hot with steamed rice.
Ingredients
- 1 pack of The Spice Tailor Thai Green Curry
For the tofu
- 150g firm tofu cubes
- ½ tablespoon olive oil
- ½ tablespoon cornflour
- Freshly ground pepper and sea salt flakes, to taste
For the veggies
- 120g sweet potato cut into 1 -inch square pieces
- 120g zucchini cut into 1 -inch square pieces
- 1 tablespoon olive oil
- 1 tablespoon palm/coconut sugar
- Juice of ½ lime
To garnish
Herbs, lime wedges and chilli slices
Method
- Preheat oven to 220C. Line a rimmed baking tray with baking paper.
- Add tofu cubes and oil to a medium bowl. Mix well. Add cornflour, salt and pepper to the tofu. Toss gently to coat the tofu thoroughly in the cornflour mix.
- Place tofu on the prepared tray.
- Add sweet potato, zucchini, oil, palm/coconut sugar and lime juice to a bowl. Mix well. Place the marinated veggies on the baking tray, ensuring there is space around the veggies and tofu. Roast in the pre-heated oven for approximately 15 minutes until tofu is crispy and veggies are starting to caramelize.
- Heat oil in a medium saucepan. Add the dry spices from The Spice Tailor Thai Green Curry kit and fry them for a few seconds until aromatic. Add the green curry paste and sauté for a few minutes. Add the coconut milk and 2-3 tablespoons of water. Add the tofu and veggies. Mix well and simmer for 5 minutes until heated through.
- Garnish with some lime wedges, chilli slices and herbs. Serve hot with steamed rice.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Green Curry
This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.
