Facebook Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy Recipe | The Spice Tailor

Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy

We’ve recently had the pleasure of working with the talented cook and award-winning food blogger, Sneh Roy from @cookrepublic on Instagram. She has created this mouth-watering vegetarian green Thai curry with crispy tofu and roasted veggies. The dish is really simple to make, but with Sneh’s added twists, it’s really delicious, full of texture, flavour and aroma. The perfect vegetarian midweek meal.
  • 3-4serves
  • 5mins prep
  • 22mins cook
We’ve recently had the pleasure of working with the talented cook and award-winning food blogger, Sneh Roy from @cookrepublic on Instagram. She has created this mouth-watering vegetarian green Thai curry with crispy tofu and roasted veggies. The dish is really simple to make, but with Sneh’s added twists, it’s really delicious, full of texture, flavour and aroma. The perfect vegetarian midweek meal.
Made with
Thai Green Curry

Thai Green Curry

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Ingredients

  • 1 pack of The Spice Tailor Thai Green Curry

 

For the tofu

  • 150g firm tofu cubes
  • ½ tablespoon olive oil
  • ½ tablespoon cornflour
  • Freshly ground pepper and sea salt flakes, to taste

 

For the veggies

  • 120g sweet potato cut into 1 -inch square pieces
  • 120g zucchini cut into 1 -inch square pieces
  • 1 tablespoon olive oil
  • 1 tablespoon palm/coconut sugar
  • Juice of ½ lime

 

To garnish

  • Herbs, lime wedges and chilli slices

Method

  1. Preheat oven to 220C. Line a rimmed baking tray with baking paper.
  2. Add tofu cubes and oil to a medium bowl. Mix well. Add cornflour, salt and pepper to the tofu. Toss gently to coat the tofu thoroughly in the cornflour mix.
  3. Place tofu on the prepared tray.
  4. Add sweet potato, zucchini, oil, palm/coconut sugar and lime juice to a bowl. Mix well. Place the marinated veggies on the baking tray, ensuring there is space around the veggies and tofu. Roast in the pre-heated oven for approximately 15 minutes until tofu is crispy and veggies are starting to caramelize.
  5. Heat oil in a medium saucepan. Add the dry spices from The Spice Tailor Thai Green Curry kit and fry them for a few seconds until aromatic. Add the green curry paste and sauté for a few minutes. Add the coconut milk and 2-3 tablespoons of water. Add the tofu and veggies. Mix well and simmer for 5 minutes until heated through.
  6. Garnish with some lime wedges, chilli slices and herbs. Serve hot with steamed rice.

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