Vegan Thai Green Curry with Tofu

Ingredients

• 14 oz Firm Tofu
• 2 tbsp Coconut Oil
• 2 tbsp Green Curry Paste
• 14 oz Coconut Milk
• 2 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1 tsp Brown Sugar
• 1 cup Bamboo Shoots
• 1 cup Bell Peppers (Red & Green)
• 1 cup Broccoli Florets
• 1/4 cup Thai Basil Leaves
• 2 cups Jasmine Rice

Instructions

1. 1Press tofu to remove excess water, then cut into cubes. Heat coconut oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
2. 2Add green curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant. Pour in coconut milk and soy sauce, then stir in lime juice and brown sugar. Bring to a simmer.
3. 3Add bamboo shoots, bell peppers, and broccoli florets to the skillet. Cook for 5-7 minutes, or until vegetables are tender-crisp.
4. 4Return tofu to the skillet and stir to combine. Simmer for another 2-3 minutes, allowing the flavors to meld.
5. 5Stir in Thai basil leaves. Serve hot over jasmine rice.

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