Green Coconut Curry With Tofu
Ingredients
- Any veggies of choice
- 2 tbsp vegan friendly green curry paste
- 1 cup canned coconut milk
- 1 cup coconut water
- 1/2 tbsp coconut or brown sugar
- 1 tbsp coconut aminos
- Juice of half a lime
- 1 handful Thai basil
- Brown rice
Tofu
- Half a block extra firm sprouted tofu
- 1 tsp avocado oil
- Splash of coconut aminos
- Seasoning of choice (e.g., mushroom umami seasoning)
Preparation
Start by preparing the rice, using organic quick cook brown rice with 8 minutes manual setting in an instant pot.
Wash, peel, and cut all veggies into bite-size pieces (e.g., sugar snap peas, bell pepper, spring onion, corn, peas).
Heat up coconut milk and coconut water in a large wok or 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 available, add kaffir lime leaves and a crushed finger-sized piece of lemongrass.
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.
Taste and adjust saltiness if needed.
For tofu: Press out excess liquid from half a block of extra firm sprouted tofu and cut into large pieces.
Heat up about 1 tsp of avocado oil in a non-stick pan and sear tofu on all sides until slightly browned.
Add a splash of coconut aminos and/or other seasoning (e.g., mushroom umami seasoning) and pan fry for another few minutes.
Tips
To keep the dish lighter, use coconut water as specified; alternatively, use all coconut milk for a richer flavor.
For an easier version, skip the pan frying step and let the tofu simmer with the veggies.
