Thai Yellow Curry with Crispy Tofu and Roasted Broccolini
By Kielian Baird
Serving Size: 3-4
Ingredients:
1 bunch of broccolini, washed
2 garlic cloves, minced
1 tablespoons sesame oil
2 tablespoons coconut oil, divided
2 carrots, thinly sliced
2 red bell peppers, thinly sliced
1 yellow onion, thinly sliced
4 tablespoons yellow curry paste
2 14 ounce coconut milk tins
1 cup chicken bone broth (or broth of choice)
1 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
14 ounces extra-firm tofu
½ tablespoon soy sauce
½ tablespoon black vinegar
2 tablespoons cornstarch
3 tablespoons neutral oil
Serve with lime wedge, chopped cilantro, and jasmine rice
Instructions:
Preheat the oven to 400 degrees (F). Line a baking sheet with aluminium and brush with oil.
Place the broccolini in a bowl, drizzle in sesame oil, add garlic, and toss to coat. Transfer the veggies to the sheet pan, season with salt and pepper, to taste.
Bake for 15-20 minutes, until the stems are tender. Set aside.
Press the tofu. Wrap in paper towels and place a heavy pot on top. Set aside and let sit for 30 minutes to an hour.
In a large Dutch oven, over medium-high heat, add the coconut oil. Once hot, add in the carrots, onion, and bell peppers. Saute until the veggies have begun to soften slightly. Add in the curry paste and stir well until fully incorporated, then cook until the paste is fragrant. About 2 more minutes. Pour in the coconut milk and broth. Bring to a low boil and then reduce heat to attain a simmer. Simmer until the desired consistency is achieved. Add in the fish sauce, soy, and brown sugar, tasting for preference. Set aside, covered.
Take the pressed tofu and cut into 1/2 inch thick slices, then cut diagonally across the rectangle, and this will achieve nice triangles. Place cut tofu in a bowl and drizzle over soy sauce and vinegar. Tossing gently to coat. Sprinkle in cornstarch and stir gently again.
Heat a large pan over medium-high heat, add the neutral oil, and heat until simmering. Add the tofu in a single layer, working in batches. Cook each piece for 2-3 minutes on each side, or until there is an even, golden color. Set aside.
To assemble, spoon the Thai curry into a bowl, add the crispy tofu and roasted broccolini on top.
Serve with lime wedges, chopped cilantro, and jasmine rice!
