Thai Green Curry with Tofu (Egg-Free)

Ingredients

• about 400 g Firm Tofu
• 2 cans Coconut Milk
• 4 tbsp Green Curry Paste
• 1 can Bamboo Shoots
• 2 Bell Peppers
• 1 cup Green Beans
• 1/2 cup Thai Basil Leaves
• 2 tbsp Soy Sauce
• 1 tsp Sugar
• 1 tbsp Vegetable Oil
• for serving 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 kitchen towel or paper towels. Fold the towel over the tofu and place a heavy object on top (like a cutting board with cans) for at least 10 minutes to press out excess water. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 1 tbsp Vegetable Oil. Once the oil is shimmering, add the 4 tbsp Green Curry Paste. Cook, stirring constantly, for 1 to 2 minutes until it smells fragrant.
3. 3Pour in the 2 cans Coconut Milk. Stir well to combine with the curry paste. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
4. 4Add the cubed about 400 g Firm Tofu, the can of Bamboo Shoots (drained), the 2 Bell Peppers (cut into 2.54 cm pieces), and the 1 cup Green Beans (trimmed) to the pot. Stir everything together.
5. 5Continue to simmer the curry, uncovered, for 15 to 20 minutes. Stir occasionally. The curry is ready when the vegetables are tender when poked with a fork and the sauce has thickened slightly.
6. 6Stir in the 2 tbsp Soy Sauce and the 1 tsp Sugar until fully dissolved.
7. 7Just before serving, stir in the 1/2 cup Thai Basil Leaves. Cook for about 30 seconds until the leaves are just wilted.
8. 8Serve the Thai Green Curry hot over Cooked Rice.

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