Green Coconut Curry with Tofu
Ingredients
- Any vegetables of choice
- 2 tablespoons vegan green curry paste
- 1 cup canned coconut milk
- 1 cup coconut water
- 1/2 tablespoon coconut sugar or brown sugar
- 1 tablespoon coconut aminos
- Juice of half a lime
- 1 handful Thai basil
- Brown rice
Tofu
- Half a block extra firm sprouted tofu
Preparation
Start by preparing the rice using organic quick cook brown rice with 8 minutes manual setting in the instant pot.
Wash, peel, and cut all vegetables into bite-size pieces.
Heat up coconut milk and coconut water in a large wok or skillet.
Stir in the curry paste, coconut sugar, and coconut aminos, and bring to a boil.
Lower the heat and add the vegetables to the wok.
If you have kaffir lime leaves and lemongrass, add them now.
Simmer for a few minutes until the vegetables are slightly soft but not overcooked.
Add lime juice and Thai basil at the end.
Taste and adjust saltiness if needed.
Press out excess liquid from the tofu and cut into large pieces.
Heat up about 1 teaspoon of avocado oil in a non-stick pan and sear tofu on all sides until slightly browned.
Add a splash of coconut aminos and any other seasoning, and pan fry for another few minutes.
