Tofu Green Curry

🛒 Ingredients

• Extra-firm Tofu 100 g · 76 kcal
• Vegan Green Curry Paste 20 g · 30 kcal
• Full-fat Coconut Milk 100 g · 170 kcal
• Vegetable Oil 4 g · 33 kcal
• Bamboo Shoots (canned, sliced, drained) 38 g · 8 kcal
• Red Bell Pepper 38 g · 9 kcal
• Green Beans 25 g · 8 kcal
• Kaffir Lime Leaves 1 g · 0 kcal
• Thai Basil Leaves 8 g · 2 kcal
• Palm Sugar 4 g · 15 kcal
• Gluten-Free Soy Sauce 4 g · 3 kcal
• Water or Vegetable Broth 25 g · 0 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu to remove excess water, then cut into 1-inch cubes.
2. Heat vegetable oil in a large pot or wok over medium-high heat; pan-fry tofu cubes until golden brown and slightly crispy on all sides, then set aside.
3. Add vegan green curry paste to the pot and sauté for 1-2 minutes until fragrant, stirring constantly.
4. Pour in coconut milk and water/broth, bringing the mixture to a simmer while stirring to combine with the paste.
5. Add bamboo shoots, red bell pepper, green beans, and kaffir lime leaves to the simmering curry; cook for 5-7 minutes until vegetables are tender-crisp.
6. Stir in the pan-fried tofu, palm sugar, and gluten-free soy sauce; continue to simmer for another 2-3 minutes to allow flavors to meld.
7. Remove from heat, stir in fresh Thai basil leaves, and serve immediately, ideally with steamed jasmine rice.