| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 14g | 20g |
| sugars | fibre | protein | salt |
| 5g | 4g | 20g | 0.8g |
Why I Love Swedish Green Curry with Tofu
Discovering Swedish Cuisine in the Southern Kitchen
While I’ve cultivated a reputation for Southern comfort dishes, one of the fascinating things about cooking is its ability to transcend geographical boundaries and offer tastes of different parts of the world. Such is the case with one of my favorite dishes, Green Curry with Tofu. Though it originates from Sweden, it’s a dish that aligns perfectly with my cooking ethos, combining flavors and techniques that are somehow both quintessentially Swedish and universally delicious.
The Green Curry with Tofu may seem like a daring choice for some, but I find it gratifying to cook. With ingredients such as extra firm tofu, minced garlic, or fresh basil, it offers an exciting twist on traditional curry dishes and adds welcome diversity to my recipe repertoire. Plus, getting to work aromatic coconut milk and green curry paste is a wonderful sensory treat in itself.
Why This Recipe Speaks to Me
What truly makes this recipe special to me is the sheer amount of fresh produce it incorporates. From bell pepper and zucchini to mushrooms, bamboo shoots, and peas, it’s a fantastic way to enjoy an array of flavors and textures. There’s also the tofu, browned in vegetable oil which offers a hearty, protein-packed addition to the dish.
I can’t forget to mention the subtle sweetness brought about by the brown sugar and the savory undertones lent by the soy sauce. When one adds the hint of acidity from the lime juice, it harmoniously culminates into a symphony of flavors. Seriously, one bite, and you’ll see just why I love this recipe so much.
While this is a Swedish dish, I feel renowned chef Mathias Dahlgren would be delighted with how I’ve embraced this recipe with a global approach. Dahlgren’s philosophy of using locally available ingredients to bring out authentic flavors aligns well with my cooking style. Although not directly inspired by him, his influence on global cuisine is without question and his touch on this dish could be felt, especially in the delicate balance of flavors.
Getting Adventurous in the Kitchen
One of the joys of being a gourmet guru is having the freedom to experiment with an array of global recipes, even if they might seem unusual at first glance. The Green Curry with Tofu is a wonderful example of this and one of the reasons why it’s so beloved in my kitchen. It’s proof that while I may be a Southern belle at heart, my culinary curiosity knows no borders.
So whether you’re a fan of international cuisine, looking to step out of your comfort zone, or simply in search of a new favorite dish, I invite you to try this delicious green curry with tofu. Trust me, you won’t be disappointed.
What You’ll Need
- 28 oz extra firm tofu
- 2 tablespoons vegetable oil
- 2 cans (13.5 oz each) coconut milk
- 4 tablespoons green curry paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup sliced mushrooms
- 1 cup bamboo shoots
- 1 cup peas
- 1 cup chopped fresh basil
- 1 teaspoon salt (or to taste)
- 2 tablespoons lime juice
Method
Step One
Start by draining the tofu then placing it between two plates or chopping boards. Set something heavy on top to press it for approximately 15 minutes to extract excess moisture. Once done, slice the tofu into one-inch cubes.
Step Two
In a large pan, heat the vegetable oil over medium-high heat. Once hot, add in the tofu cubes. Allow them to cook until all sides are lightly golden. This usually takes around 10 minutes. Once done, set the tofu aside.
Step Three
In the same pan, add in the curry paste, stirring it around for 1-2 minutes until it’s fragrant. Then, pour in one can of coconut milk and stir until the paste is fully blended in.
Step Four
Lower the heat to medium and stir in the brown sugar and soy sauce. Let it simmer for a couple of minutes.
Step Five
Add the minced garlic, sliced onion, bell pepper, zucchini, mushrooms, bamboo shoots, and peas to the pan. Let it all simmer until the vegetables are tender. This should take around 10-15 minutes.
Step Six
Add the second can of coconut milk to the mix and stir well. Let it simmer for another 5-10 minutes.
Step Seven
Once the vegetables are well-cooked and the curry has a nice creamy consistency, add the tofu back into the pan. Stir gently to combine.
Step Eight
Finally, add the freshly chopped basil, salt, and lime juice. Give everything a good stir and let it cook for another two minutes.
Step Nine
Taste your green curry with tofu for seasoning, adjusting with extra soy sauce or salt if needed. Then, turn off the heat and allow the curry to sit for a few minutes before serving. This allows the flavors to meld together wonderfully. Enjoy your homemade Green Curry with Tofu dish.
