Tofu green curry with coconut flakes
Full of flavour and crunch, this tofu green curry is a great option for a quick and delicious weeknight meal.
- 2 x 300g pkts Coles Nature’s Kitchen Firm Tofu
- 1 tbs peanut oil
- 1 bunch baby broccoli, chopped, stems and tops separated
- 1/4 cup (75g) green curry paste
- 400ml can coconut cream
- 60g chopped kale
- 2 x 250g pkts microwavable white rice
- Coriander sprigs, to serve
- Toasted coconut flakes, to serve
Cut the tofu in half horizontally, then cut each half into 4 squares.
Heat the oil in a large deep frying pan over medium-high heat. Cook the tofu, in batches, for 2-3 mins each side or until golden brown. Transfer to a plate lined with paper towel.
Add baby broccoli stems to the pan. Cook, stirring, for 3 mins or until bright green and tender crisp. Add the curry paste. Cook, stirring, for 30 secs or until aromatic. Stir in the coconut cream and 1/4 cup (60ml) water. Return the tofu to the pan with the kale and baby broccoli tops. Cook, stirring, for 2 mins or until kale just wilts. Season.
Meanwhile, heat the rice in the microwave following packet directions.
Divide the rice among serving bowls. Spoon over the curry. Sprinkle with coriander and coconut flakes.
Serve with lime wedges.
Make kale chips with any leftover kale leaves. Place on a baking tray and spray with olive oil spray. Bake at 200°C for 12-15 mins or until just crisp.