Green Coconut Curry With Pan Fried Tofu
Ingredients
- 2 heaping tbsp vegan friendly green curry paste
- 1 tbsp coconut or other cooking oil
- 1 cup coconut milk
- 1 cup coconut water
- 1 tbsp coconut or brown sugar
- 1-2 tbsp coconut aminos or soy sauce
- Juice of half a lime
- 1 handful fresh sweet Thai basil
- Vegetables of choice
- A couple Kaffir lime leaves (optional)
- Half block extra firm tofu
- Cooked brown rice
Preparation
First prepare rice and wash, peel, cut all of your vegetables. Used: broccoli, sugar snap peas, bell pepper, spring onion, corn and peas.
Heat up coconut oil in a large wok and stir in curry paste for about a minute until fragrant, then add coconut milk and water, sugar, coconut aminos and kaffir lime leaves and bring to a boil.
Add veggies and let them simmer until they are tender but not overcooked. Add fresh lime juice and Thai basil at the end.
For tofu: Use half a block extra firm sprouted tofu. Press out excess liquid and cut it into large pieces.
Heat a splash of cooking oil in a non-stick pan and sear tofu on all sides until lightly browned, then add coconut aminos or soy sauce and pan fry for a couple more minutes from all sides.
Optionally, skip the pan frying step and let tofu simmer with the veggies.
Serve curry with tofu and rice and enjoy.
