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 cup fresh basil leaves, chopped
• 1 tablespoon lime juice, freshly squeezed

Method

1. 01
   Heat the vegetable oil in a large pan over medium heat.
2. 02
   Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
3. 03
   In the same pan, add the Thai green curry paste and cook for 1-2 minutes until fragrant.
4. 04
   Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
5. 05
   Stir in the soy sauce and brown sugar, and bring the mixture to a simmer.
6. 06
   Add the broccoli, bell peppers, and snap peas. Simmer for 5-7 minutes until the vegetables are tender.
7. 07
   Return the tofu to the pan and stir to coat with the curry sauce. Cook for another 2-3 minutes.
8. 08
   Remove from heat and stir in the fresh basil leaves and lime juice.
9. 09
   Serve hot, garnished with additional basil leaves if desired.