Crispy Tofu and Vegetable Green Curry

Ingredients

• 16 oz extra-firm tofu, pressed and cut into 1-inch cubes
• 2 cans (13.5 oz each) full-fat coconut milk
• 3 tbsp green curry paste
• 1 cup snap peas, trimmed
• 1 medium zucchini, half-moon slices
• 1 can baby corn, drained
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 kaffir lime leaves, torn (or 1 tsp lime zest)
• 1 tbsp fish sauce or soy sauce for vegan
• 1 tsp palm sugar or brown sugar
• 1/2 cup Thai basil leaves
• 2 tbsp coconut oil
• 1 tbsp cornstarch
• Jasmine rice and lime wedges, to serve

Instructions

1. 1

   Press tofu between paper towels with a heavy object for 20 minutes. Cut into 1-inch cubes and toss with cornstarch and a pinch of salt.

2. 2

   Heat 1 tbsp coconut oil in a non-stick skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 3–4 minutes per side until crispy on all sides. Set aside.

3. 3

   In a large wok or deep skillet, heat remaining coconut oil over medium heat. Add green curry paste, garlic, and ginger. Fry for 2 minutes, stirring constantly, until very fragrant.

4. 4

   Pour in one can of coconut milk and stir to incorporate the paste fully.

5. 5

   Add torn kaffir lime leaves, fish sauce (or soy sauce), and sugar. Stir and simmer for 5 minutes.

6. 6

   Pour in the second can of coconut milk and bring to a gentle simmer.

7. 7

   Add zucchini and baby corn. Cook for 4 minutes. Add snap peas and cook 2 more minutes — vegetables should be tender-crisp.

8. 8

   Gently fold in the crispy tofu. Taste and adjust seasoning with more fish sauce, sugar, or lime juice.

9. 9

   Turn off heat and stir in Thai basil leaves. Serve immediately over jasmine rice with lime wedges.