Green Curry Tofu And Veg Kebabs Over Rice Recipe

Fusion cuisine

Green Curry Tofu and Veg Kebabs over Rice recipe

About this recipe

A gluten-free dinner featuring marinated tofu and vibrant vegetables grilled to perfection, served over fragrant cilantro-infused brown rice with a creamy green curry sauce.

Ingredients

  • - Old India Coriander Leaves
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 682 Ml Three Crabs Vietnamese Fish Sauce, 682Ml
  • 600 Ml Bristol Syrup Co Lime Juice, 600Ml
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Biona Organic Risotto Brown Rice
  • 396G Cauldron Organic Tofu Block
  • 300G Brown Sugar With Ginger, 300G
  • - Ktc Vegetable Oil
  • 400G Mae Sri Thai Red Curry Paste, 400G

Instructions

  1. 1. Add 400 ml of coconut milk to a saucepan and bring to a simmer over medium heat.
  2. 2. Stir in 2-3 tablespoons of green curry paste, 2 tablespoons of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Simmer for 2-3 minutes, then remove from heat and allow to cool.
  3. 3. Cut 400 g of firm tofu into 1-inch cubes, slice 2 zucchinis into 1/2-inch rounds, and cut 1 red bell pepper into 1-inch squares.
  4. 4. Arrange the tofu, zucchini, and red bell pepper in a single layer on a large dish.
  5. 5. Pour the cooled green curry coconut milk mixture over the arranged tofu and vegetables. Turn to coat evenly, cover with cling wrap, and refrigerate for 30 minutes.
  6. 6. While the tofu and vegetables marinate, cook 1 cup of brown rice. Add 4 cups of water to a large saucepan, stir in the rinsed rice, and cook uncovered for 30 minutes at a fast simmer.
  7. 7. Drain the rice through a strainer, return it to the pot, cover, and let it rest for 10 minutes. Stir in 1/4 cup of finely chopped cilantro before serving.
  8. 8. Heat a grill plate, barbecue, or large skillet over medium-high heat and add 1 tablespoon of cooking oil. Grill the tofu and vegetables, turning every couple of minutes, for about 10 minutes or until the tofu is golden and the vegetables are tender.
  9. 9. Heat the remaining marinade in a small saucepan, ensuring it simmers for a few minutes for safety. Turn off the heat.
  10. 10. To serve, divide the rice among serving bowls, top with the grilled tofu and vegetables, and drizzle with the green curry coconut milk sauce. Garnish with fresh coriander leaves.