Anonymous
01/18/2024 21:37
Subject: Thai curry with tofu and frozen vegetables
I make a quick weeknight curry with frozen veg and a rotisserie chicken.
Start the rice.
Fry a jar of curry paste plus some garlic and ginger. Add a can of coconut milk and simmer. Strip the meat from the chicken. Throw in the chicken and a bag of frozen green beans.
With tofu, I might toast it separately under the broiler, then add it.
Start the rice.
Fry a jar of curry paste plus some garlic and ginger. Add a can of coconut milk and simmer. Strip the meat from the chicken. Throw in the chicken and a bag of frozen green beans.
With tofu, I might toast it separately under the broiler, then add it.
Anonymous
01/18/2024 21:23
Subject: Thai curry with tofu and frozen vegetables
Anonymous wrote:Anonymous wrote:Anonymous wrote:I actually made this during the recent cold spell when I didnt want to leave the house.
I make fresh curry paste so I generally fry it off first, add in the protein and fry it in the paste, then remove. You could try this with the tofu to try to impart some extra flavor, but I dont see where you normally add it.
I then fry the onion for a few mins, add the frozen veggies to try in vain to cook off some of the liquid, and then add in coconut milk and stir to lift any fond. Once it comes to a simmer I turn it down, add the protein back and let simmer for a few mins. Add in a tbsp or 2 of fish sauce and top with herbs.
Most frozen veg is par cooked, so it wont need as long and can add a lot of water, so thats why I try to cook off the liquid so it doesnt make the sauce to watery.
Thank you! I was worried about that extra water but was not sure if you can saute frozen veggies because of it. Does it splatter a ton?
I've actually never used tofu in curry but wanted to try it since my family is trying to phase out eating shrimp unless we can find a sustainable source.
Sauteeing does remove a lot of the water. Don't use too much oil, and that will avoid the splatter.
Personally I would never use microwaved veggies, they will be absolute mush in the sauce. I also dont like pps idea of adding frozen directly into the sauce, as that causes the watery issue.
Try it out and see what you like best though.
Op here. Thanks for all the tips. I tried the saute method after rinsing the frozen vegetables to rid them of ice crystals. I kept the heat high to get rid of some water but didn't fully cook the big veggie chunks until adding coconut milk and turning down heat to simmer a little bit. It wasn't as great as with fresh vegetables in the peak of summer but it was still good. Better than some mediocre Thai takeout, and much cheaper and faster. I'll definitely try it again.
Anonymous
01/18/2024 17:04
Subject: Thai curry with tofu and frozen vegetables
Anonymous wrote:I just add cubed firm tofu to the curry pot. No pan frying or baking needed. I also like to use tofu puffs, but that needs a little more preparation.
What are tofu puffs?
Anonymous
01/18/2024 13:30
Subject: Thai curry with tofu and frozen vegetables
I just add cubed firm tofu to the curry pot. No pan frying or baking needed. I also like to use tofu puffs, but that needs a little more preparation.
Anonymous
01/18/2024 13:26
Subject: Thai curry with tofu and frozen vegetables
Anonymous wrote:Anonymous wrote:I actually made this during the recent cold spell when I didnt want to leave the house.
I make fresh curry paste so I generally fry it off first, add in the protein and fry it in the paste, then remove. You could try this with the tofu to try to impart some extra flavor, but I dont see where you normally add it.
I then fry the onion for a few mins, add the frozen veggies to try in vain to cook off some of the liquid, and then add in coconut milk and stir to lift any fond. Once it comes to a simmer I turn it down, add the protein back and let simmer for a few mins. Add in a tbsp or 2 of fish sauce and top with herbs.
Most frozen veg is par cooked, so it wont need as long and can add a lot of water, so thats why I try to cook off the liquid so it doesnt make the sauce to watery.
Thank you! I was worried about that extra water but was not sure if you can saute frozen veggies because of it. Does it splatter a ton?
I've actually never used tofu in curry but wanted to try it since my family is trying to phase out eating shrimp unless we can find a sustainable source.
Sauteeing does remove a lot of the water. Don't use too much oil, and that will avoid the splatter.
Personally I would never use microwaved veggies, they will be absolute mush in the sauce. I also dont like pps idea of adding frozen directly into the sauce, as that causes the watery issue.
Try it out and see what you like best though.
Anonymous
01/18/2024 11:19
Subject: Thai curry with tofu and frozen vegetables
Anonymous wrote:I really like this recipe for crispy baked tofu. I don’t often do it for Thai curry but it might be an idea. https://cookieandkate.com/how-to-make-crispy-baked-tofu/
This looks good!
Anonymous
01/17/2024 19:36
Subject: Thai curry with tofu and frozen vegetables
I really like this recipe for crispy baked tofu. I don’t often do it for Thai curry but it might be an idea. https://cookieandkate.com/how-to-make-crispy-baked-tofu/
Anonymous
01/17/2024 19:32
Subject: Thai curry with tofu and frozen vegetables
Anonymous wrote:Anonymous wrote:Curries are delicious because the veggies are tofu have time to be cooked in the curry and absorb the flavor. Otherwise it’s just veggies with sauce. If I was cooking with frozen, I wouldn’t saute, I would just add them into the curry sauce and allow them to simmer. Same with tofu. Sautéing frozen veggies is a hard task anyway
Maybe that's true for some curries and might make sense for the tofu but I think I would prefer less flavored but more al dente vegetables. I don't really like boiled broccoli that gets soggy.
I think that’s why broccoli is not usually included in curries. It’s not native to Asia. I use root vegetables (carrot, sweet potato), squash, bell peppers, eggplant, and green beans. I have never seen broccoli in curries in se Asia, only in American restaurants.
Anonymous
01/17/2024 15:07
Subject: Re:Thai curry with tofu and frozen vegetables
I use tofu in various stir frys. I recommend squeezing out excess water, cube to bite-sized pieces, then put in a tupperware or zip loc bag with a tablespoon of cornstarch. Seal and lightly shake to coat all surfaces. Use a skillet with 1-1.5 tablespoons of olive oil, pan fry for about 1 min, turn over, fry again for 1 min. This gives the top and bottom a nice coat which helps absorb sauces/flavor. Then stir he tofu around to get a light crisp on the sides for about 1 min.
Then you can add it in between halfway and just before you finish cooking the sauce. The cornstarch coating will help the sauce to cling to the tofu.
Then you can add it in between halfway and just before you finish cooking the sauce. The cornstarch coating will help the sauce to cling to the tofu.
Anonymous
01/17/2024 15:05
Subject: Thai curry with tofu and frozen vegetables
Anonymous wrote:Curries are delicious because the veggies are tofu have time to be cooked in the curry and absorb the flavor. Otherwise it’s just veggies with sauce. If I was cooking with frozen, I wouldn’t saute, I would just add them into the curry sauce and allow them to simmer. Same with tofu. Sautéing frozen veggies is a hard task anyway
Maybe that's true for some curries and might make sense for the tofu but I think I would prefer less flavored but more al dente vegetables. I don't really like boiled broccoli that gets soggy.
Anonymous
01/17/2024 15:03
Subject: Thai curry with tofu and frozen vegetables
I defrost the frozen veggies in the microwave and strain the excess liquid before adding them into the oil to saute briefly.
Anonymous
01/17/2024 15:00
Subject: Thai curry with tofu and frozen vegetables
Curries are delicious because the veggies are tofu have time to be cooked in the curry and absorb the flavor. Otherwise it’s just veggies with sauce. If I was cooking with frozen, I wouldn’t saute, I would just add them into the curry sauce and allow them to simmer. Same with tofu. Sautéing frozen veggies is a hard task anyway
Anonymous
01/17/2024 14:57
Subject: Thai curry with tofu and frozen vegetables
Anonymous wrote:I actually made this during the recent cold spell when I didnt want to leave the house.
I make fresh curry paste so I generally fry it off first, add in the protein and fry it in the paste, then remove. You could try this with the tofu to try to impart some extra flavor, but I dont see where you normally add it.
I then fry the onion for a few mins, add the frozen veggies to try in vain to cook off some of the liquid, and then add in coconut milk and stir to lift any fond. Once it comes to a simmer I turn it down, add the protein back and let simmer for a few mins. Add in a tbsp or 2 of fish sauce and top with herbs.
Most frozen veg is par cooked, so it wont need as long and can add a lot of water, so thats why I try to cook off the liquid so it doesnt make the sauce to watery.
Thank you! I was worried about that extra water but was not sure if you can saute frozen veggies because of it. Does it splatter a ton?
I've actually never used tofu in curry but wanted to try it since my family is trying to phase out eating shrimp unless we can find a sustainable source.
Anonymous
01/17/2024 14:41
Subject: Thai curry with tofu and frozen vegetables
I actually made this during the recent cold spell when I didnt want to leave the house.
I make fresh curry paste so I generally fry it off first, add in the protein and fry it in the paste, then remove. You could try this with the tofu to try to impart some extra flavor, but I dont see where you normally add it.
I then fry the onion for a few mins, add the frozen veggies to try in vain to cook off some of the liquid, and then add in coconut milk and stir to lift any fond. Once it comes to a simmer I turn it down, add the protein back and let simmer for a few mins. Add in a tbsp or 2 of fish sauce and top with herbs.
Most frozen veg is par cooked, so it wont need as long and can add a lot of water, so thats why I try to cook off the liquid so it doesnt make the sauce to watery.
I make fresh curry paste so I generally fry it off first, add in the protein and fry it in the paste, then remove. You could try this with the tofu to try to impart some extra flavor, but I dont see where you normally add it.
I then fry the onion for a few mins, add the frozen veggies to try in vain to cook off some of the liquid, and then add in coconut milk and stir to lift any fond. Once it comes to a simmer I turn it down, add the protein back and let simmer for a few mins. Add in a tbsp or 2 of fish sauce and top with herbs.
Most frozen veg is par cooked, so it wont need as long and can add a lot of water, so thats why I try to cook off the liquid so it doesnt make the sauce to watery.
Anonymous
01/17/2024 14:32
Subject: Thai curry with tofu and frozen vegetables
I've only used Thai curry paste to make Thai inspired veggie curry using fresh vegetables. If I want to use frozen veggies and tofu, when should I add them?
My normal method is:
- saute onion in oil,
- add garlic and Thai curry paste and continue cooking until aromatic,
- add in fresh vegetables in order of how long they need to cook (e.g. eggplant needs more time than bell peppers)
- once veggies are about halfway to the right tenderness, add in coconut milk, sometimes a splash of fish sauce, salt or soy sauce if more flavor needed, Thai Basil.
With frozen veggies do I skip the saute and put them directly into the coconut milk part?
When/Howe should I add tofu?
My normal method is:
- saute onion in oil,
- add garlic and Thai curry paste and continue cooking until aromatic,
- add in fresh vegetables in order of how long they need to cook (e.g. eggplant needs more time than bell peppers)
- once veggies are about halfway to the right tenderness, add in coconut milk, sometimes a splash of fish sauce, salt or soy sauce if more flavor needed, Thai Basil.
With frozen veggies do I skip the saute and put them directly into the coconut milk part?
When/Howe should I add tofu?