Green Curry Glazed Tofu

I had all the ingredients on hand, so I made this and we thought it was delicious! An interesting way to deal with tofu: it did get crispy, without cornstarch or the hassle of pressing/freezing/nuking/etc. For veggies, I used asparagus + mini bell peppers + scallions, then spinach added with sauce after the initial veg sauté. I added a couple handfuls of pea shoots at the very end. The fresh lime juice was a nice touch. Suggestion: cut tofu smaller. Try technique with other jarred simmer sauces.

Why open a jar of curry paste? It takes 10 mins or less to make a much better one (where you don't have to worry, as Slagle writes, about too much salt). Basic green curry recipes involve blitzing in a food processor the following ingredients: -small green serrano chiles -green bellpepper -fresh garlic -ginger -scallions -lemongrass -lemon + lime juice -black pepper, cumin, coriander, turmeric + sea salt -oil -a dash of maple or agave syrup. Press button—and voila! (Google it.) Bon appetit!

This was a huge hit, including with my son who hates tofu. The texture of the tofu was perfect, crisp on the outside, tender on the inside, and the sauce was delicious, restaurant quality. I followed it exactly, using red and yellow peppers, sugar snap peas and scallions. It was also done in a half hour, easier than the usual pressing of tofu. Delicious!

Like a dummy I followed the recipe exactly and put all those crispy vegetables in while the sauce cooked down. I knew it would turn them to mush but still I followed the recipe to the T. And yes they turned to mush. So, once you’ve got those vegetables nice and crispy and delicious and fresh set them aside until you have cooked that sauce down to the thickness that he would like.

Followed recipe but used Thai red curry paste since that's what I had. My veggies - healthy bunch asparagus, scallions and half an onion sliced thinly. The tofu fried up nicely in a non-stick skillet and the sauce was very good. Despite being a tofu resistor, my husband went back for seconds. I look forward to trying with different vegetables, perhaps Japanese eggplant and red/yellow peppers and am also thinking the addition of roasted peanuts or cashews would be worth a try.

Liked the tofu method. Agree with cutting lime juice in half. Added cubed eggplant, whole sugar snap peas, and chopped red bell pepper. 3 cups was a more appropriate amount of vegetables. Topped with fresh basil. I wanted more spice...next time will add a sliced fresh jalapeno and sliced green onions.

reduce the lime juice remove veggies when crisp, and add back after sauce reduced to reheat

I made a mistake of making this in a regular (not non-stick) pan so tofu slabs got stuck. I managed to scrape off the stuck pieces but it took a bit of elbow grease. We thought it was a tad too sour so probably would halve the lime juice. Used chopped broccoli and snow peas, finished w a dash of fish sauce. Turned out good but a tad too spicy, will try with less curry paste (I used 4 good tbsps) and less lime juice on a nonstick pan next time but I won’t use high heat as it would ruin the pan.

Made recipe as written, using dragon’s tongue beans and Thai Kitchen green curry paste. Very tasty and a great spring dish with fresh beans.

Agree that tofu should be smaller. I used my cast iron pan and I think it took too long to heat up. The tofu was a bit underdone even with several extra minutes per side. Either I’ll heat the pan first or use a lighter pan next time…and there will be a next time. Delicious and easy.

Use less lime. Use onions and bell pepper in addition to corn.

*walks up to the mic* *taps it twice* *gets very, very close to the mic* *deep breath* “do not make this dish in a stainless steel pan… do Not” *steps back, then runs offstage, from whence the quiet sobs of a person whose tofu stuck fast to the pan are heard*

Usually Maesri. In the little cans.

Use less lime

Surely the flavor and amount of curry paste makes a huge difference, as well as technique? Ours was delicious with asparagus, snow peas and red bell pepper. Did cut the tofu smaller as others have. I’m looking forward to using the same technique with other curry pastes, maybe even a Indian masala and basmati rice.