Vietnamese Vegetable Curry with Tofu

Ingredients

• 1 block Firm tofu
• 1 can Coconut milk
• 2 tbsp Red curry paste
• 2 stalks Lemongrass
• 1 inch Ginger
• 3 cloves Garlic
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Lime juice
• 1 tbsp Vegetable oil
• 1 cup Broccoli florets
• 1 medium Carrots
• 1 medium Bell pepper
• 0.5 cup Green beans
• 0.25 cup Basil

Instructions

1. 1Prepare the 1 block firm tofu by pressing it to remove excess water, then cut it into 1-inch cubes.
2. 2Heat the 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 stalks of lemongrass (bruised and cut into 2-inch pieces), 1 inch of ginger (peeled and minced), and 3 cloves of garlic (minced). Sauté for 1-2 minutes until you can smell their fragrance.
3. 3Add the 2 tablespoons of red curry paste to the pot and cook, stirring constantly, for 1 minute until fragrant. Pour in the 1 can of coconut milk and bring the mixture to a gentle simmer, stirring occasionally.
4. 4Add the 1 cup of broccoli florets, 1 medium carrot (peeled and sliced into 1/4-inch thick rounds), 1 medium bell pepper (seeded and cut into 1-inch pieces), and 0.5 cup of green beans (trimmed and cut into 1-inch pieces) to the pot. Add the prepared 1 block firm tofu cubes. Stir everything to combine.
5. 5Cover the pot and let it simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork and the tofu is heated through. Stir occasionally to prevent sticking.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1 tablespoon of lime juice until fully combined. Taste the curry and add more soy sauce, sugar, or lime juice if desired.
7. 7Garnish the Vietnamese Vegetable Curry with Tofu with the 0.25 cup of fresh basil leaves. Serve hot, ideally with rice.

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