Thai Green Curry with Tofu and Vegetables

Instructions

1. 1Place the about 400 g firm tofu on a clean surface and press firmly with your hands or a heavy object to remove as much water as possible, then cut the pressed tofu into about 2.5 cm cubes.
2. 2Heat the 2 tbsp coconut oil in a large pot or Dutch oven over medium heat, about 175°C.
3. 3Add the 3 tbsp green curry paste to the hot oil and cook, stirring constantly with a spoon, until it smells fragrant, about 1 minute. Be careful not to let it burn.
4. 4Pour in the 1 can coconut milk, then add the 1 can bamboo shoots (drained), the 1 large bell pepper (seeded and cut into about 2.5 cm pieces), and the 1 cup broccoli florets. Stir everything together and bring the mixture to a gentle simmer.
5. 5Add the about 2.5 cm cubes of tofu, the 2 tbsp fish sauce substitution (soy sauce), and the 1 tsp sugar to the pot. Stir to combine, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the broccoli is tender when poked with a fork.
6. 6Remove the pot from the heat and stir in the 1/2 cup Thai basil leaves and the 1 tbsp lime juice.
7. 7Serve the Thai green curry hot over the 4 cups cooked jasmine rice.

Substitutions

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