- 1 cup uncooked long grain white rice (or other rice of your choosing)
- 1 14-ounce package extra firm organic tofu
- 5 tbsp grapeseed oil
- 2 tbsp coconut oil
- ½ large yellow onion, diced
- 1 pinch salt
- 2 tbsp minced garlic (about 4 cloves)
- 3 tsp ginger, minced
- 2 cups broccoli florets (about 2 small heads of broccoli)
- 1 bell pepper, sliced into ¼” strips
- 1 tbsp green curry paste*
- 1 14-oz can unsweetened coconut milk
- 1/4 cup water
- 1 tbsp lime juice
- 2 tbsp tamari
- 4 tsp light brown sugar
- ½ cup snow peas, cut in half
- Drain the tofu and remove excess moisture by wrapping in several layers of paper towels, placing on a flat surface, and resting something heavy on top. Press like this for at least 15 minutes.
- In the meantime, cook rice according to package directions. When done, set aside.
- In a large pan, heat grapeseed oil on medium heat. Unwrap tofu from paper towels and slice into small cubes. Add cubes to pan and fry for about 5 minutes on each side.
- Remove tofu from pan and drain on a layer of paper towels. Empty oil from the pan and wipe clean.
- Heat coconut oil on low heat in the pan. Add onions and cook for about 8 minutes until translucent, stirring occasionally.
- Add the garlic, ginger, and curry paste. Stir for 30 seconds, then add broccoli and peppers. Increase heat to medium and cook for 5 minutes.
- Add coconut milk, water, lime juice, tamari, and sugar. Stir to combine. Simmer on low-medium heat for 5-8 mins.
- Add snow peas and tofu. Cook for 5 more minutes.
- Serve warm with rice.
You can substitute green with red curry paste, but don’t use curry powder
- Category: dinner
- Cuisine: Thai
Keywords: curry, Thai, coconut curry, curry paste, tofu, vegetables