Vegan Thai Green Curry Dish
Ingredients
- 1/2 block (6 oz.) firm tofu, pressed and diced
- Avocado oil
- 1/2 cup finely diced white onion
- 1 tablespoon finely minced fresh ginger
- 3 cloves garlic, minced
- 3 tablespoons Thai green curry paste* (see notes)
- 1 can (14 oz.) full fat coconut milk
- 1 cup water
- 1 heaping teaspoon coconut sugar (or brown sugar)
- 1/2 cup broccoli
- 1/2 cup sliced carrots
- 1 small Yukon gold potato, diced (about 1/2 cup)
- 1/2 red bell pepper, thinly sliced (about 1/2 cup)
- 1/3 cup cilantro, finely chopped
- Fresh lime, as desired (optional)
- Salt, to taste
- 2 cups brown rice, to serve
Preparation
If your tofu is not already pressed, be sure to press it to remove excess moisture. Once it is pressed, heat a medium nonstick pan over medium heat and add in a drizzle of oil. Dice the tofu and add it to the pan. Sprinkle the tofu with salt and pan fry for about 10 minutes, flipping often, until the tofu is golden brown. Remove and set aside.
In the same pot, add in about 2 tablespoons of water (or another drizzle of oil) along with the onions, ginger and garlic. Sauté for about 3 minutes, stirring often, until the onions are translucent and the garlic is fragrant. Be sure to add more water (2 tablespoons at a time) as needed to prevent burning.
Add the Thai green curry paste and cook for 1-2 minutes until fragrant
Pour in the coconut milk, water, and coconut sugar; stir to combine
Add the broccoli, carrots, potato, and red bell pepper; simmer until vegetables are tender, about 10-15 minutes
Stir in the fried tofu and cook for a few more minutes
Mix in the cilantro, and adjust seasoning with salt and lime juice if desired
Serve over brown rice
