Thai Green Curry with Tofu

Ingredients (13)

• 14 oz extra-firm tofu, pressed and cubed
• 3 tbsp Thai green curry paste
• 1 (14 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 6 oz snap peas
• 1 small eggplant or zucchini, cubed
• 1 tbsp brown sugar
• 1 tbsp soy sauce or tamari
• 1 lime
• 1 handful Thai basil
• 2 tbsp coconut oil
• Jasmine rice for serving

Steps

1. Fry the tofu in 1 tablespoon oil over medium-high until golden on most sides. Set aside.
2. In the same pan, cook the curry paste in the remaining oil 1 minute until fragrant.
3. Stir in the thick coconut cream from the top of the can and simmer until it glistens, then add the rest of the coconut milk and broth.
4. Add the eggplant and simmer 6 minutes. Add the pepper and snap peas for 3 minutes more.
5. Return the tofu with the sugar and soy sauce. Taste and adjust with lime juice.
6. Tear in the basil and serve over rice.