Creamy Vegan Thai Green Curry with Tofu

Instructions

1. 1

   Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top (like a cast iron pan or books) for at least 20 minutes to remove excess water. This helps it crisp up beautifully!

2. 2

   Prepare the tofu: Once pressed, cut the tofu into 1-inch cubes. Heat coconut oil in a large pot or deep skillet over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the pot and set aside.

3. 3

   Sauté aromatics: In the same pot, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Build the curry base: Stir in the vegan green curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor.

5. 5

   Add liquids and simmer: Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

6. 6

   Add vegetables: Stir in the sliced red bell pepper, broccoli florets, and bamboo shoots. Continue to simmer for 5-7 minutes, or until the vegetables are tender-crisp.

7. 7

   Season and finish: Return the cooked tofu to the pot. Stir in the brown sugar (or maple syrup), lime juice, and soy sauce (or tamari). Taste and adjust seasonings as needed – you might want a little more lime for brightness or sugar for balance.

8. 8

   Serve: Ladle the creamy green curry over freshly cooked jasmine rice. Garnish with fresh basil leaves and enjoy your comforting, flavorful meal!