Green Coconut Curry with Tofu
Ingredients
- any veggies of your choice
- 2 tbsp of vegan friendly green curry paste
- 1 cup coconut milk (canned)
- 1 cup coconut water
- 1/2 tbsp coconut (or brown) sugar
- 1 tbsp coconut aminos
- Juice of half a lime
- 1 handful Thai basil
- pan-fried tofu
- brown rice
Preparation
Start by preparing the rice.
Wash/peel and cut all of your veggies into bite-size pieces. (We used sugar snap peas, bell pepper, spring onion, corn, and peas here)
Heat up coconut milk and coconut water in a large wok/skillet.
Stir in curry paste, coconut sugar, and coconut aminos and bring to a boil.
Lower the heat and add veggies to the wok.
If you have a couple of kaffir lime leaves and lemongrass (a crushed finger-sized piece) add them now as well.
Let everything simmer for a few minutes until the veggies are slightly soft but not overcooked. Add lime juice and Thai basil at the end.
For the Tofu: for 2 servings use half a block extra firm sprouted tofu.Press out excess liquid and cut it into large pieces. Heat up ~ 1 tsp of avocado (or other cooking) oil in a non-stick pan and sear tofu on all sides until slightly browned, then add a splash of coconut aminos and/or any other seasoning of choice (we like mushroom umami seasoning) and pan fry for another few minutes.