Green Curry Tofu Stir-Fry

>> Monday, March 18, 2013

I'm discovering that the easiest gluten-free dinners to prepare don't revolve around specific gluten replacements or fancy flours and baking methods at all. Instead, they require me to look outside the bread box and redefine what dinner means to our family. We used to eat a ton of stir-fries.

I think we fell out of practice when I was pregnant and many veggies turned my stomach. I got in the habit of eating lots of bread-centric foods  because they went down the easiest. They also continued being a favorite when we were busy with a newborn and they were easy to grab.

Newsflash: We don't have a newborn anymore. So, back to stir-frying!


What you'll need . . .

  • 1 cake tofu, drained well 
  • 1 large head broccoli 
  • 1 white onion 
  • 2-3 cloves garlic, minced 
  • 1 cup white mushrooms, sliced 
  • 1 red pepper, sliced (we were out, but usually use one) 
  • 1 to 2 tablespoons green curry paste 
  • 15 ounce can low fat coconut milk
  • Juice of half a lime

Method . . .

  1. In a small bowl, whisk together the green curry paste and coconut milk until well combined. Set aside.
  2. Drain your tofu using this method. Cube and set aside while you warm a couple tablespoons of olive oil in a large fry pan. Cook the tofu until well browned on all sides.
  3. In another, larger pan over medium-high heat, add your oil and onions and garlic. Cook until glassy + fragrant.
  4. Then add in the broccoli and red pepper. Cook until softened, but still a bit crunchy. Then add in the mushrooms and cook a few minutes more.
  5. Add the coconut curry mix to your veggie pan. Cook for a few minutes, until bubbly.
  6. Add the tofu to the veggie/curry pan . . . then cook covered over low heat for another 15 to 30 minutes. Then squirt in the lime and stir.
  7. Serve over rice (should make two large servings) and add basil or another garnish as desired. 

I'd say coconut curry stir-fries are our favorite. They aren't quite as authentic as ordering out, but the flavor is more interesting than our other go-to, which is mostly soy sauce mixed with sesame oil. We pretty much go back and fourth between the two.

Here's a Red Curry Stir-Fry recipe we made a while back (with photos taken in the day! sorry about that . . . ). And we sometimes make this tasty marinade, bake the tofu, and serve with roasted veggies. Just another way of making a similar meal.

If you've gone gluten-free or have been trying to eat less gluten, do you try to replace those bread-y foods you used to enjoy or do you shift to eating entirely different sorts of meals? Or maybe a mix?


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