Thai curry is vastly underrated in my book. It’s inexpensive to make, super quick and easy, and it’s incredibly flavorful. It’s also very meal prep friendly and can be easily tailored to your specific tastes. This Thai green curry tofu meal prep is vegan, which means it’s a great dairy-free meal for those who are sensitive to lactose. It can also easily be made gluten-free, as long as you use a gluten-free curry paste, tofu, and soy sauce.
If you don’t cook meal prep tofu very often, there are a couple things to familiarize yourself with. First of all, there are 4 common varieties: soft, medium, firm, and extra firm. The difference between these varieties is how much water has been pressed out of them. They all have different applications. Extra-firm tofu is excellent for frying, because it has the least amount of water out of all the varieties, so it will get the crispiest crust. To remove even more of the water, I like to press it between layers of paper towels, using a heavy object to weigh it down. The other thing to know about using tofu for meal prep is that it pretty much has no flavor whatsoever, so it’s important to season it. I often glaze it in soy sauce, but in this case, the curry has so much flavor that the tofu absorbs it like a sponge.
After pressing your tofu, cut it into 1-inch cubes before frying in oil. If you want to meal prep the tofu ahead of time, you certainly can, but this dish comes together so quickly and using one pan, so it’s really not necessary. The reason it’s so important to remove excess moisture from the tofu is that if there is too much moisture on the exterior, it will create steam and prevent the tofu from getting a crispy crust.
After frying the tofu, remove it from the pan and make the curry. When making stir-fries and curries, think about the cooking times of different vegetables, and stagger the times you add them to the pan accordingly. For example, carrots are much denser than spinach, so add the carrots at the beginning, and the spinach at the very end. This way, you retain the nutrients and integrity of the fresh vegetables, which is essential for meal prep.
When I make this Thai green curry tofu for meal prep, I like to serve it with steamed brown rice, fresh cilantro, and lime wedges. The fresh ingredients like lime and cilantro help wake the flavors up, which is especially crucial if you make the curry ahead of time, and the rice is excellent for soaking up the extra sauce. Trust me, you won’t want any to go to waste.
Thai Green Tofu Curry for Meal Prep
3 tablespoons coconut or olive oil, divided
1 14-ounce package extra-firm tofu
3 garlic cloves, minced
1 tablespoon minced ginger
2 shallots, diced
4 carrots, sliced 1/4-inch thick on a bias
3 tablespoons Thai green curry paste
1 14-ounce can coconut milk
1/2 cup low sodium vegetable broth or water
2 teaspoons brown sugar
1 red or yellow bell pepper, seeded and cut into chunks
2 cups packed baby spinach, roughly chopped
1 teaspoon grated lime zest
2 teaspoons low sodium soy sauce or tamari
Cilantro, for garnish
Lime wedges, for serving
Steamed white or brown rice, for serving
Place the tofu on a surface lined with two layers of paper towels. Top with 2 more layers of paper towels, and then place a plate on top of that. Place a heavy object, such as a large can on the plate, to weigh down the tofu. Allow the tofu to sit for 20 minutes to remove some of its moisture.
After the tofu has been pressed, cut it into 1-inch cubes.
Heat 2 tablespoons of the oil in a large pan with deep sides over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Transfer the tofu to a plate and set aside.
Reduce the heat to medium and add another tablespoon of oil to the pan. Add the shallots, garlic, and ginger, and cook, frequently stirring, for 3 minutes, or until softened. Add the carrots, and cook for another 3 minutes, stirring often. Add the curry paste and cook, constantly stirring, for 2 minutes, or until fragrant.
Stir in the coconut milk, vegetable broth or water, and brown sugar, and bring the mixture to a simmer. Reduce the heat to medium-low, add the bell pepper, and gently simmer the mixture for 5-10 minutes, or until the vegetables are softened.
Add the spinach, lime zest, soy sauce, and fried tofu, and stir for 1-2 minutes, or until the spinach is wilted.
Serve the curry immediately with steamed rice, cilantro, and lime wedges, or allow to cool to room temperature before packing into resealable containers.
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