Vegan Thai Green Curry

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 3 tablespoons Thai green curry paste
• 2 cans coconut milk (14 ounces each)
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 red bell pepper, sliced thin
• 1 cup bamboo shoots, drained
• 1 cup snap peas, trimmed
• 1 zucchini, sliced into half-moons
• 4 kaffir lime leaves
• 1 cup fresh Thai basil leaves
• 1 lime, juiced
• 1 red chili, sliced thin, for garnish
• 4 cups cooked jasmine rice, for serving

Method

1. 1

   Press the tofu for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   10:00 · Press tofu
2. 2

   Heat 1 tablespoon of vegetable oil in a 9-inch skillet over medium-high heat. Add the tofu and pan-fry, turning occasionally, until golden on most sides, about 8 minutes. Remove and set aside.

   8:00 · Pan-fry tofu
3. 3

   In a 6-quart saucepan, heat the remaining 1 tablespoon of oil over medium heat. Add the green curry paste and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Fry curry paste
4. 4

   Pour in the coconut milk and vegetable broth, whisking to dissolve the paste into the liquid.

5. 5

   Stir in the brown sugar, soy sauce, and kaffir lime leaves. Bring to a gentle simmer over medium heat.

   5:00 · Bring to simmer
6. 6

   Add the bell pepper, bamboo shoots, and zucchini. Simmer uncovered until the vegetables are crisp-tender, about 8 minutes.

   8:00 · Simmer vegetables
7. 7

   Add the snap peas and reserved tofu, and simmer 3 minutes more until the peas are bright green and tender.

   3:00 · Simmer snap peas
8. 8

   Remove from heat and stir in the Thai basil leaves and lime juice until the basil wilts slightly.

9. 9

   Taste and adjust seasoning with additional soy sauce or lime juice as needed.

10. 10

    Spoon the curry over bowls of jasmine rice and garnish with sliced red chili.