Ingredients

• 400 gms (0.89 lb) firm tofu, pressed and cubed
• 2 tbsps coconut oil
• 3 tbsps green curry paste (vegan)
• 400 mls (1.67 cups) coconut milk
• 200 mls (0.83 cup) vegetable broth
• 2 tbsps soy sauce
• 1 tbsp maple syrup
• 240 mls (1 cup) baby corn, halved
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 zucchini, chopped
• 240 mls (1 cup) bamboo shoots
• 480 mls (2 cups) fresh spinach
• 1 Thai basil leaves handful
• 1 lime, cut into wedges
• 4 cooked jasmine rice servings

Instructions

1. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove tofu and set aside.
2. In the same pan, add the remaining 1 tablespoon of coconut oil. Add the green curry paste and stir-fry for about 1-2 minutes until it becomes fragrant.
3. Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring to a simmer.
4. Add the soy sauce and maple syrup to the mixture, stirring to incorporate.
5. Add the baby corn, red bell pepper, carrot, zucchini, and bamboo shoots to the pan. Cook for about 5-7 minutes until the vegetables are tender but still vibrant.
6. Return the tofu to the pan. Add the fresh spinach and stir until wilted.
7. Remove from heat and stir in the Thai basil leaves.
8. Serve the curry hot over cooked jasmine rice with lime wedges on the side.

Notes

• This dish is rich in flavor and packed with vegetables.
• It's important to use firm tofu so it holds its shape during cooking.