Northern Thai-Style Curry with Tofu

Name: Northern Thai-Style Curry with Tofu
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: Mushroom soy sauce, 2 tablespoons; Vegetable broth, ¾ cup (6 fl oz/180 ml); Brown sugar, 2 teaspoons firmly packed; Lime juice, 1 tablespoon; Firm tofu, 10 oz (315 g), cut into ½-inch (12-mm) cubes; Canola oil, 2 tablespoons; Steamed jasmine rice or quinoa, for serving; Green curry paste, 3 tablespoons; Baby corn, 1 cup (6 oz/185 g), cut into ½-inch (12-mm) lengths; Japanese eggplant, 1, cut into ½-inch (12-mm) cubes; Small red bell pepper, 1, seeded and sliced; Green beans, ¼ lb (125 g), trimmed and cut into 2-inch (5-cm) lengths; Dried lime leaves (optional), 12; Fresh basil leaves, 1 cup (1 oz/30 g), roughly chopped or torn; Steamed jasmine rice or quinoa, for serving

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This style of curry does not include coconut milk, as it comes from the northern part of Thailand where coconuts don’t grow. If you’re not a strict vegetarian, use Asian fish sauce in place of mushroom soy sauce.

Ingredients

Vegetable broth, ¾ cup (6 fl oz/180 ml)
Mushroom soy sauce

Asia
Thailand
Dinner
South East Asia
Summer
Vegan

Method

In a glass measuring cup, mix together the broth, soy sauce, lime juice, and brown sugar; set aside.
In a wok or large, deep sauté pan, warm 1 tablespoon of the oil over medium-high heat. Add the tofu and stir-fry until browned, 3 minutes. Transfer the tofu to a bowl and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon oil. Add