Green Curry with Tofu and Vegetables

Ingredients

• about 400 g Firm Tofu
• 1 can Coconut Milk
• 2 tablespoons Green Curry Paste
• 1 can Bamboo Shoots
• 2 medium Bell Peppers
• 2 cups Broccoli Florets
• 1 cup Snap Peas
• 1 tablespoon Soy Sauce
• 1 teaspoon Brown Sugar
• 1 tablespoon Lime Juice
• 1 tablespoon Vegetable Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 400 g firm tofu on a clean surface or in a tofu press. Press firmly to remove as much excess water as possible, then cut the pressed tofu into 2.54 cm cubes.
2. 2Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2.54 cm cubes of tofu and cook, turning occasionally, until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pot and set it aside on a plate.
3. 3Add the 2 tablespoons of green curry paste to the same pot. Cook, stirring constantly, for 1 minute until it smells fragrant. Be careful not to let it burn.
4. 4Pour in the 1 can of coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C).
5. 5Add the 1 can of bamboo shoots (drained) and the 2 medium bell peppers, cut into bite-sized pieces, and the 2 cups of broccoli florets to the simmering coconut milk mixture. Cook for 5-7 minutes, or until the vegetables are tender-crisp. They should still have a slight bite.
6. 6Stir in the 1 cup of snap peas, the cooked tofu cubes, 1 tablespoon of soy sauce, 1 teaspoon of brown sugar, and 1 tablespoon of lime juice. Cook for another 2-3 minutes, stirring gently, until everything is heated through.
7. 7Serve the green curry immediately over the 4 cups of cooked rice.

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