Thai Green Curry Tofu & Vegetables

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp Thai green curry paste
• 13.5 oz coconut milk (full-fat)
• 1/2 cup vegetable broth
• 1 medium bell pepper
• 1 medium zucchini
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1/4 cup basil (Thai or sweet basil)
• 1 tbsp lime juice
• 1 tsp lime zest(optional)
• 1 tbsp neutral oil(optional)
• to taste salt(optional)

Instructions

1. 1

   Prep (15 minutes): Press tofu and cut into bite-size cubes. Slice bell pepper and zucchini into thin strips. Mince garlic and grate ginger.

2. 2

   Cook (20 minutes): Heat oil in a pan over medium heat. Add garlic and ginger and stir for 30–60 seconds until fragrant. Stir in green curry paste and cook for 1 minute.

3. 3

   Add coconut milk and vegetable broth, whisking to combine. Bring to a gentle simmer.

4. 4

   Add tofu, bell pepper, and zucchini. Simmer for 12–15 minutes, stirring occasionally, until vegetables are tender and tofu is heated through.

5. 5

   Finish: Turn off heat and stir in basil, lime juice, and optional lime zest. Taste and add salt if needed. Serve immediately.