Ingredients
Scale
- 1 block (16 oz) extra firm tofu
- 1 large head young broccoli, cut into florets
- 2 tbsp avocado oil (divided)
- 1/4 cup Thai green curry paste
- 5 garlic cloves
- 2-inch piece ginger, minced
- 3 lemongrass stalks, minced
- 2 cans (14 oz each) full-fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- Fresh herbs (Thai basil and cilantro)
Instructions
- Preheat the oven to 450°F and line two sheet pans with parchment paper.
- Tear tofu into bite-sized chunks and chop broccoli into florets. Toss each with avocado oil, salt, and white pepper.
- Roast tofu for 22 minutes and broccoli for 10–12 minutes until golden.
- Blend curry paste ingredients in a high-speed blender until smooth.
- In a large skillet, heat coconut milk over medium-high heat, then add the blended paste and sauté for about 4 minutes.
- Stir in remaining coconut milk, soy sauce, coconut sugar, and torn lime leaves; simmer for 5 minutes until thickened.
- Add roasted tofu and broccoli to the skillet, cooking for an additional 5 minutes before stirring in Thai basil and lime juice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg