Thai Green Curry Coconut Stew with Crispy Tofu & Jasmine Rice

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 0.5 cup jasmine rice, uncooked
• 0.75 cup coconut milk (full-fat), unsweetened
• 0.5 cup vegetable broth, low-sodium
• 2 tbsp Thai green curry paste, vegan variety
• 1 medium zucchini, diced
• 0.75 cup snap peas, halved
• 0.75 cup mushrooms, sliced
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp lime juice, fresh squeezed
• 0.25 cup fresh Thai basil, chopped, or regular basil
• 1.5 tbsp coconut oil, for searing tofu

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.