Thai Green Curry with Tofu and Vegetables

Ingredients (Serves 4):

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 can (14 oz) coconut milk
• 2-3 tbsp Thai green curry paste (adjust to taste)
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tbsp soy sauce
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
2. In the same skillet, add onion, garlic, and ginger; sauté until the onion is translucent.
3. Stir in the green curry paste and cook for another minute until fragrant.
4. Pour in the coconut milk and bring to a gentle simmer. Add the sliced bell pepper, broccoli, and snap peas. Cook for 5-7 minutes until the vegetables are tender.
5. Stir in the cooked tofu and soy sauce, cooking for another 2-3 minutes to heat through.
6. Serve hot over jasmine rice, garnished with fresh basil leaves.

Serving Suggestion:

Serve with lime wedges and additional fresh herbs for an extra burst of flavor.

Nutritional Information (Per Serving):

• Calories: 400
• Protein: 18g
• Carbohydrates: 30g
• Fat: 24g

Cooking Tips:

• Adjust the amount of curry paste according to your heat preference.
• For extra creaminess, add a splash of vegetable broth or more coconut milk.

Variations:

• Substitute tofu with chicken or shrimp for a non-vegetarian version.
• Add other vegetables like zucchini, carrots, or spinach based on your preference.

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

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