Thai-Inspired Crispy Tofu & Green Curry Coconut Broth with Farro

Ingredients

• 200 grams extra-firm tofu, pressed and cubed
• 3/4 cup coconut milk, full-fat, canned, vegan
• 1 cup vegetable broth, low-sodium
• 1 1/2 tablespoon green curry paste, vegan certified
• 1/2 cup farro, dry, uncooked
• 1/4 cup fresh basil, chopped, divided
• 1 cup snap peas, halved
• 1 1/2 cups baby bok choy, chopped
• 2 tablespoon coconut oil, for crisping tofu
• 1 tablespoon lime juice, fresh squeezed
• 1 teaspoon soy sauce, tamari or coconut aminos
• 1 teaspoon ginger, minced fresh
• 1 tablespoon sesame seeds, for garnish
• 2 stalks scallions, sliced for garnish

Instructions

1. 1

   Cook farro in 2 cups water for 30-35 minutes until tender but chewy. Drain and set aside.

2. 2

   While farro cooks, pat pressed tofu cubes dry with paper towels. Heat coconut oil in a large skillet over medium-high heat.