Green Coconut Curry with Pan-Fried Tofu
Ingredients
- 2 heaping tablespoons vegan friendly green curry paste
- 1 tablespoon coconut or other cooking oil
- 1 cup coconut milk
- 1 cup coconut water
- 1 tablespoon coconut or brown sugar
- 1-2 tablespoons coconut aminos or soy sauce, depending on preference
- Juice of half a lime
- 1 handful fresh sweet Thai basil
- Vegetables of choice
- A couple Kaffir lime leaves (optional)
Tofu
- Half a block extra firm sprouted tofu (for 2 servings)
- A splash of cooking oil
- Some coconut aminos or soy sauce or other seasoning
Accompaniments
- Cooked brown rice
Preparation
First prepare rice and wash, peel, and cut all of your vegetables.
Heat up coconut oil in a large wok and stir in curry paste. Keep stirring for about a minute until paste is 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.
Tofu
Press out excess liquid from tofu and cut it into large pieces.
Heat up a splash of cooking oil in a non-stick pan and sear tofu on all sides until lightly browned.
Add some coconut aminos, soy sauce, or other seasoning and pan fry for a couple more minutes from all sides.
To make the dish easier, you can skip pan frying and let tofu simmer with the veggies.
Serving
Serve curry with tofu and rice.
