Thai Green Curry Coconut Stew with Crispy Tofu & Jasmine Rice

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 1/2 cup jasmine rice, uncooked
• 3/4 cup coconut milk (full-fat), unsweetened
• 1/2 cup vegetable broth, low-sodium
• 2 tbsp Thai green curry paste, vegan variety
• 1 medium zucchini, diced
• 3/4 cup snap peas, halved
• 3/4 cup mushrooms, sliced
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp lime juice, fresh squeezed
• 1/4 cup fresh Thai basil, chopped, or regular basil
• 1 1/2 tbsp coconut oil, for searing tofu
• 1 tsp tamari or coconut aminos, gluten-free soy sauce alternative
• 1 tsp sesame seeds, white or black, for garnish

Instructions

1. 1

   Start jasmine rice in a rice cooker or pot with 1 cup water and a pinch of salt; cook according to package directions (approximately 15-18 minutes).

2. 2

   While rice cooks, pat tofu dry with paper towels. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Sear tofu cubes 3-4 minutes per side until golden and crispy. Transfer to a plate.