speedvegan

Green Thai Curry, originally uploaded by speedvegan.

Lately, I’ve been making some of the same old dishes or haven’t been motivated to measure ingredients/take photos so I am very happy to finally blog food again ! I spent too much time indoors this weekend. Jose tore a back muscle and hasn’t been able to move since Friday night. I’ve been making yummy breakfasts and dinners for him because I know what a drag it is to be hurt and I’m actually feeling a lot better these days. Here’s what i made tonight. It’s not very creative, but it was yummy.

4 tbsp peanut oil
16 oz extra firm tofu, drained and pressed
bragg liquid aminos
2 cloves garlic, minced
1 tsp ginger, minced
1/2 medium red onion, chopped
1 cup light coconut milk
1 tsp green curry paste
1 tbsp lime juice
1 tbsp agave nectar
1 red pepper, seeded and thinly sliced
1 cup snow peas
1/2 cup fresh basil leaves

1. Heat 2 tbsp of the peanut oil in a large pan over medium-high heat.

2. Cut tofu into cubes or triangles and spray with braggs.

3. Place tofu pieces in pan. Cook until golden-brown. Set aside.

4. In the same pan, heat the remaining peanut oil over medium heat.

5. Saute garlic and ginger for a minute. Add onion and cook for another 2 minutes or until tender.

6. In a small bowl, combine coconut milk, curry paste, lime juice and agave nectar.

7. Place sauce in pan. Bring to a boil. Lower heat and stir in the peppers, snow peas and cooked tofu pieces. Simmer for about 5 minutes.

8. Turn heat off and stir in the basil leaves. Leave covered for another 3 minutes. Serve over brown rice.

I enjoyed this very much. I made a red curry earlier this week and that was a bit too spicy. This one was just right !