Ingredients

• 14 oz firm tofu, drained, pressed, and cubed
• 1 can (13.5 oz) full-fat coconut milk
• 2–3 tbsp green curry paste (adjust for spice)
• 1 cup mixed veggies (e.g., bell peppers, green beans, or zucchini, chopped)
• 1 tbsp oil
• 1 tbsp soy sauce or tamari
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Juice of ½ lime
• Cooked jasmine rice, for serving
• Fresh basil or cilantro, for garnish

procedure

• ADVANCE: press the tofu
• ADVANCE: make rice
• Heat oil in a large skillet over medium-high. Add tofu cubes and cook 4–5 minutes until golden on all sides. Remove and set aside.
• In the same skillet, add garlic, ginger, and green curry paste. Stir 1 minute until fragrant.
• Pour in coconut milk, soy sauce, brown sugar, and ¼ cup water. Bring to a simmer.
• Add veggies and cook 5–7 minutes until tender-crisp.
• Stir in tofu and lime juice. Simmer 2 minutes to combine flavours