Recipe: Flexible Thai Green CurryAdapted from a recipe in "The 30-Minute Vegan" cookbook.
As written, recipe makes 4 servings.
1 package extra firm tofu, pressed and cubed
1/2 - 1 Tbsp canola oil
1 Tbsp canola oil + 1 Tbsp sesame oil (or 2 Tbsp canola)
1 cup sliced carrots (or halved baby carrots)
1 red bell pepper, seeded and chopped
2 cups chopped bok choy or Chinese (napa) cabbage
1 cup basil leaves (larger ones halved)
Optional additional vegetables: 1 eggplant, cubed; 1 bunch asparagus, cut into bite-size pieces; mushrooms, whole or quartered; sweet potatoes, cubed.
2 - 3 Tbsp green curry paste
1 can coconut milk (I always use a lite, unsweetened one)
red pepper flakes, to taste (I use about 1 tsp)
Heat oil in wok or large skillet (med-hi) and pan-fry tofu cubes until brown. Remove and set aside. (Alternately, you can toss tofu cubes in oil and bake in a 350 degree oven or toaster oven for 30 min.)
Heat remaining oil (med). Add vegetables and cook until they are done (if you are using eggplant or sweet potatoes, cook these first before adding the rest of vegetables). Add the reserved tofu cubes, coconut milk, green curry paste, and red pepper flakes. Cook 5 - 10 more minutes. Serve over rice (preferably brown).
To make 2 servings: use half the tofu and oil, reduce vegetables as desired, and use between 1/2 and 1 can coconut milk. I sometimes have used part of the can for a soup recipe, and plan this as a second meal that week.