Gaeng Kiew Wan Tofu

Gaeng Kiew Wan Tofu is a vibrant and aromatic Thai green curry featuring tender tofu and a medley of fresh vegetables in a creamy coconut milk sauce. This vegetarian dish is both satisfying and packed with flavor, making it a perfect choice for a wholesome lunch.

Ingredients

• Firm tofu - 200 grams
• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Thai eggplants - 100 grams, quartered
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Fresh basil leaves - a handful
• Sugar - 1 teaspoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Water - 100 ml

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. Heat vegetable oil in a pan over medium heat, then add the green curry paste and sauté for 2 minutes until fragrant.
3. Pour in the coconut milk and water, stirring well to combine with the curry paste.
4. Add the quartered Thai eggplants and cook for 5 minutes until slightly tender.
5. Stir in the sliced bell pepper and zucchini, cooking for an additional 5 minutes until all vegetables are cooked through.
6. Add the tofu cubes, soy sauce, sugar, and lime juice, simmering for another 5 minutes to heat the tofu and blend flavors.
7. Remove from heat and stir in fresh basil leaves just before serving.
8. Serve hot with steamed jasmine rice.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 35 g
• Saturated Fat: 30 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables that may help reduce inflammation.
• Provides a good source of plant-based protein from tofu, which is essential for muscle repair.

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