Spicy sprouted mung bean and toasted tofu Thai green curry

Spicy sprouted mung bean and toasted tofu Thai green curry

This recipe is a blend of creamy sweet goodness from coconut milk and cream coupled with the warm spicy depth of ginger, garlic and green chili paste. Add the toasty crunch of pan fried tofu and spike it with sprouted mung beans for the intimate plant-based protein punch. You now have the perfect Thai –inspired dish you can be proud to serve to family and friends.

Course dinner, side

Cuisine asian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings people

Calories 109kcal

Author Julie

Cost $16

Equipment

large skillet
rice cooker

Ingredients

2 cups Basmati or Jasmine rice dry
½ cup dry mung beans
1 16 oz tofu block extra firm, cut in small cubes
2 cups beans or lentils sprouted, canned or cooked
2 tbsp olive oil
1 large onion diced
1 tbsp ginger powder fresh also works
1 tbsp garlic powder fresh can be used
½ tsp salt more if desired
1 small package snow peas fresh or frozen
1 15 oz can baby corn cut in small pieces
1 cup broccoli fresh or frozen
3 bell peppers red, yellow,orange
1 13.5 oz can coconut cream
1 13.5 oz can coconut milk
3-4 tbsp green curry paste to taste
2 cups spinach leaves rough cut
2 tbsp brown sugar

Instructions

Place rice and water or stock in a rice cooker. Set on white rice dial (if using brown rice use appropriate setting)and begin cooking. The amount of water/stock can vary depending on brand of rice cooker. Rice can also be cooked on stovetop.
While rice is cooking cut and chop all vegetables.
Next, sauté tofu in 1 tab. oil in a large skillet over medium-high heat. Cook on both sides for 2-3 minutes until golden brown (set aside).
Next, add 1 tab oil to the same skillet you cooked the tofu in and cook onions over medium-high heat for 2-3 minutes, stirring occasionally, until beginning to brown and slightly tender.
Now add the snow peas, baby corn, broccoli and red, yellow and orange peppers and continue cooking over medium to medium high for about 3 minutes or to desired tenderness.
While vegetables are still cooking add ginger, garlic powder, salt, brown sugar, green chili paste mixing all ingredients well and continue cooking for about another minutes or so.
Next, add coconut cream and coconut milk. Bring to a boil, reduce to medium, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente, so make sure your vegetables are the desired tenderness.
Lastly, add spinach and spouted mung beans and cook until spinach is slightly wilted.
Serve over rice and enjoy!

Notes

How to sprout mung beans

Materials: quart sized sprouting container, medium sized bowl, dry mung beans

Rinse ½ cup of dry mung beans, remove any tiny stones. (½ cup should yield approximately 2 cups of sprouts.

Place in quart-sized Mason jar or similar sized sprouting container, cover with several cups of water (allow for expansion) and use a mesh lid or cover with towel. Soak for at least 8 hours.

Drain all water and rinse several times. If not using a mesh lid, use a strainer/colander. Make sure to remove all excess water should be as dry as possible (this ends the soaking phase).

Invert jar at an angle over a bowl to allow for drainage and air circulation (store out of direct sunlight).

Repeat rinse cycle and drain 2 times a day (morning and evening preferred) until tiny tails begin to emerge.

Nutrition