Ingredients
Method
- Take the tofu out from the packet and wrap it into a clean kitchen towel. Press it gently with hands to squeeze out the excess liquid. Let it stay for a few minutes, then unwrap. Cut into equal sized cubes. Then take a big bowl and marinate the tofu in soy sauce. Make sure to move the pieces around and cover it all over with the soy sauce. Keep aside until you finish rest of the prep.
- Thinly slice the leek and the onion. Remove the uppermost layer from the stalk of lemongrass. Pound it all over using the back of a heavy knife, which helps to release its flavor. Cut it into big chunks. Cut the green chilies into thin strips.
- Heat a non-stick pan on medium heat with coconut oil. Once hot, add the cashews and fry until they turn golden brown (around 2-3 minutes), stirring constantly. Remove cashews from the pan.
- In the same pan add the marinated tofu and fry from all sides for 2-3 minutes until it develops a nice golden crust. Once browned from all sides, remove from the pan.
- Now increase the heat to medium high. Once the pan is hot enough, add the leeks and saute for 2 minutes, stirring continuously.
- Add the chilies and lemongrass and saute for 1 minute on medium high heat.
- Add the slices onion and saute for 2 minutes on medium high heat.
- Add the Thai green curry paste, coconut milk, fried cashew nuts and tofu. Mix gently and let cook for a minute. Then turn off heat.
- Add the fish sauce (if using) and lime juice. Do a quick taste check and adjust the seasoning and sourness (by adding salt, fish sauce or lime juice).
- Serve with brown rice, cauliflower rice or noodles.
Notes
If you prefer your curry more saucy, add more coconut milk. You might have to adjust the seasoning in that case (add salt or fish sauce).