Thai Green Curry with Tofu

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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YIELDS 4

GREEN CURRY
4 tablespoons coconut oil, divided
8 ounces extra firm tofu
1/2 white onion, thinly sliced
1 green bell pepper, thinly sliced
1 chile pepper, seeded and diced
1-2 tablespoons green curry paste
1 cup full-fat coconut milk
1 cup vegetable broth
1/2 cup bamboo shoots
1 cup frozen peas
1/4 cup fresh Thai basil, chopped
2 tablespoons maple syrup
1 tablespoon vegan fish sauce (optional)
salt, to taste

SERVE WITH
fresh lime wedges
Thai basil
cooked rice or rice noodles

INSTRUCTIONS
In a large cast iron skillet heat up 2 tablespoons of coconut oil over medium-high heat. Cut tofu in 1/2″ thick triangles and place in hot oil. Lightly fry on each side for 2-3 minutes. Transfer tofu to a plate and set aside.

In the same skillet, heat remaining oil and reduce heat to medium. Add onions and peppers and sauté until tender and cooked partially through, about 5 minutes. Transfer to the plate with tofu.

Keeping heat at medium add green curry paste, coconut milk, and vegetable broth to the empty skillet. Stir until curry paste is dissolved. Bring to a boil, reduce heat, and simmer for 5 minutes. Add tofu and vegetable back to the skillet with the coconut milk/broth mixture and simmer for another 5 minutes.

Stir in Thai basil, maple syrup, vegan fish sauce (if using) and salt to taste. Remove from heat.

Serve over rice or rice noodles with fresh basil and lime wedges.

Slightly adapted from mydarlingvegan.com