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
Optional
- A couple Kaffir lime leaves
Tofu
- Half a block extra firm sprouted tofu
- Splash of cooking oil
- Coconut aminos or soy sauce for seasoning
Preparation
First prepare rice and wash, peel, 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.
Serve curry with tofu and rice and enjoy.
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 or soy sauce and pan fry for a couple more minutes from all sides.
