Green Curry with Tofu and Vegetables

Instructions

1. 1Place the 1 block of firm tofu on a clean kitchen towel or paper towels. Place another towel on top and press down firmly to remove as much excess water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Heat the 1 tablespoon of vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C).
3. 3Add the 2 tablespoons of green curry paste to the hot oil. Cook, stirring constantly with a spoon, for 1 to 2 minutes until it smells fragrant. Be careful not to burn it.
4. 4Pour in the 1 can of coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer, which is when small bubbles start to appear around the edges of the pot.
5. 5Add the 1 can of bamboo shoots (drained) and the 2 medium bell peppers, which you have cut into 2.54 cm pieces. Add the 2 cups of broccoli florets. Cook for 5 to 7 minutes, or until the vegetables are tender but still have a slight crispness when bitten.
6. 6Gently add the 2.54 cm cubes of pressed tofu to the pot. Stir in the 1 tablespoon of soy sauce and the 1 teaspoon of brown sugar. Let the curry simmer for another 5 minutes, allowing the flavors to meld together.
7. 7Remove the pot from the heat. Stir in the 1/2 cup of fresh Thai basil leaves until they are just wilted. Serve the green curry immediately over the 4 cups of cooked rice or noodles.

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