Green Thai Curry With Tofu
Print Recipe
Pin RecipeIngredients
2 Tbs vegan green curry paste (before scooping it into the pot, taste it first making sure it does not burn your face off)- Small block of extra firm organic tofu, cut into slices
- 2 Tbs coconut oil
- 1 Tbs. lime juice
- 1 teaspoon grated fresh ginger
- 1 grated garlic clove
- 1 cup fresh broccoli
- 300 ml tin light coconut milk
- 120 ml vegetable broth (stock powder and water)
- 1 cup other green veg of your choice, maybe snow peas and green beans
- Cashew nuts to decorate
- Salt, pepper, maybe some fresh chili
Instructions
- Drain Tofu
- Heat coconut oil and arrange sliced tofu in a single layer
- Cook until lightly browned on both sides
- Add 1 teaspoon of the curry paste, garlic and fresh ginger. Stir to coat the tofu
- Fry for about two minutes then remove tofu and set aside
- Place coconut milk, curry paste and broth to the fry pan
- Stir and bring to boil
- Add all vegetables and cook for about 5 minutes. Don’t over-boil vegetables
- Add tofu and lime juice. Adjust seasoning with salt, pepper.
- Heat through for a minute or two
- Divide into two bowls and serve with brown rice, cashew nuts and maybe a few thin slices of fresh chili