Vegan Thai Green Curry with Tofu and Edamame

Ingredients

• about 400 g Firm Tofu
• 1 cup Edamame (shelled)
• 1 can Coconut Milk
• 2 tbsp Green Curry Paste
• 2 tbsp Sunflower Seed Butter
• 1 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1 tsp Brown Sugar
• 1/4 cup Vegetable Broth
• 1 cup Bell Peppers (sliced)
• 1/2 cup Bamboo Shoots (sliced)
• 1/4 cup Fresh Basil Leaves
• 4 cups Cooked Rice

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

Instructions

1. 1Take the about 400 g firm tofu and press it to remove any extra water. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Heat a 30.48 cm skillet or wok over medium-high heat, around 190°C. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until it is golden brown on all sides.
3. 3Add the 2 tbsp green curry paste to the skillet with the tofu. Stir constantly for 1 minute until fragrant.
4. 4Pour in the 1 can coconut milk, 2 tbsp sunflower seed butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp brown sugar, and 1/4 cup vegetable broth. Stir everything together and bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
5. 5Add the 1 cup shelled edamame, 1 cup sliced bell peppers, and 1/2 cup sliced bamboo shoots to the skillet. Continue to simmer for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. 6Stir in the 1/4 cup fresh basil leaves until they just begin to wilt.
7. 7Serve the vegan Thai green curry hot over the 4 cups of cooked rice.

Substitutions

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