Keto Vietnamese Coconut Curry with Tofu

Ingredients

• about 450 g Firm Tofu
• 1 can Coconut Milk
• 1 medium Red Bell Pepper
• 2 cups Broccoli Florets
• 1 cup Green Beans
• 2 tablespoons Red Curry Paste
• 1 tablespoon Fish Sauce
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 tablespoon Lime Juice
• 1 teaspoon Swerve Sweetener
• 1 tablespoon Oil
• 1/4 cup Cilantro

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

Instructions

1. 1Place the about 450 g of Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Once pressed, cut the about 450 g of Firm Tofu into 2.54 cm cubes.
2. 2Heat the 1 tablespoon of Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
3. 3Add the 2 tablespoons of Red Curry Paste, 1 teaspoon of Ginger, and 2 cloves of Garlic to the pot. Stir constantly for 1 minute, until the mixture is fragrant and lightly browned.
4. 4Pour in the 1 can of Coconut Milk and add the 1 tablespoon of Fish Sauce. Stir well and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
5. 5Add the cubed about 450 g of Firm Tofu, the 1 medium Red Bell Pepper (cut into bite-sized pieces), the 2 cups of Broccoli Florets, and the 1 cup of Green Beans to the pot. Stir everything together, reduce the heat to medium-low (148.9°C / 150°C), and let it simmer for 15-20 minutes, or until the vegetables are tender but still have a slight crispness when poked with a fork.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of Lime Juice and the 1 teaspoon of Swerve Sweetener until fully combined.
7. 7Serve the Keto Vietnamese Coconut Curry hot, garnished with the 1/4 cup of fresh Cilantro.

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