The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Green Thai Curry with Tofu
Per Serving:
100 g extra firm tofu
135 g veggies (cabbage, red pepper, red onion, kale, zucchini, carrots, green beans)
3/4 c fully cooked jasmine rice
1/2 c simmering sauce (coconut milk, green chilies, lemongrass, ginger, garlic, lime leaf, white vinegar, golden agave syrup)
Equipment needed: Pan large enough for the tofu and veggies
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Heat up your pan, when hot add the tofu. If you have a pan that sticks, you may need to add some oil to it, the simmering sauce has a lot of fat from the coconut milk so I did not provide extra oil. When you notice the tofu getting some color, flip it over. This will only take a couple of minutes.
Once the tofu has color, add the veggies. If you have a lid for your pan, you can use it to steam the veggies. It is not necessary to place a lid on the pan, but it will cook the veggies faster.
Once your veggies are tender, add the simmering liquid and lower the temperature to the lowest setting. You don't want too much liquid evaporating, you can always add a little water to get your desired consistency for the sauce.
Simmer on the lowest setting for 5-10 minutes. You want to make sure the veggies are all tender.
While the veggies are simmering you can warm the rice and plate it up. Once the curry has finished simmering you can place it on the rice. From start to finish this dinner takes roughly 15 minutes. Enjoy!
