Ingredients

• 400 gms (0.89 lb) extra-firm tofu
• 2 tbsps coconut oil
• 3 tbsps green curry paste
• 400 mls (1.67 cups) coconut milk
• 240 mls (1 cup) vegetable broth
• 480 mls (2 cups) broccoli florets
• 240 mls (1 cup) sliced carrots
• 1 red bell pepper, sliced
• 240 mls (1 cup) baby corn
• 480 mls (2 cups) baby spinach
• 2 tbsps soy sauce
• 1 tbsp maple syrup
• 120 mls (0.5 cup) fresh basil leaves
• 2 tbsps lime juice
• 1 cooked jasmine rice to serve

Instructions

1. Press the tofu to remove excess water, then cut it into 1-inch cubes.
2. Heat coconut oil in a large pan over medium heat. Add the tofu cubes and sauté until golden brown, then remove from the pan and set aside.
3. In the same pan, add the green curry paste and sauté for 1-2 minutes until fragrant.
4. Pour in the coconut milk and vegetable broth, stirring to combine.
5. Add the broccoli, carrots, red bell pepper, and baby corn. Simmer for 10-15 minutes until the vegetables are tender.
6. Stir in the baby spinach and cook for an additional 2 minutes until wilted.
7. Add the soy sauce, maple syrup, and the previously cooked tofu. Stir well to combine.
8. Remove from heat and stir in fresh basil leaves and lime juice.
9. Serve hot with cooked jasmine rice.

Notes

• This is a flavorful vegan Thai green curry with tofu that's packed with vegetables.
• Adjust the spice level to your preference by adding more or less green curry paste.