Coconut Thai Green Curry with Tofu

Ingredients

• 14 ounces firm tofu drained and cubed
• 2 tablespoons vegetable oil
• 1 cup Thai green curry paste
• 1 can coconut milk shaken
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 cup broccoli florets
• 1 cup bell pepper sliced
• 1 cup snap peas
• 1/4 cup fresh basil leaves chopped
• 1 tablespoon lime juice freshly squeezed

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat.
2. 2 Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
3. 3 In the same pan, add the Thai green curry paste and cook for 1-2 minutes until fragrant.
4. 4 Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
5. 5 Stir in the soy sauce and brown sugar, and bring the mixture to a simmer.
6. 6 Add the broccoli, bell peppers, and snap peas. Simmer for 5-7 minutes until the vegetables are tender.
7. 7 Return the tofu to the pan and stir to coat with the curry sauce. Cook for another 2-3 minutes.
8. 8 Remove from heat and stir in the fresh basil leaves and lime juice.
9. 9 Serve hot, garnished with additional basil leaves if desired.