Ingredients:

  • 1 tbsp neutral oil (grapeseed or coconut)
  • 3 tbsp vegan green curry paste
  • 1 stalk lemongrass, bruised
  • 1 tsp fresh ginger, grated
  • 28 oz full-fat coconut milk (2 cans)
  • 1 cup low-sodium vegetable broth
  • 1 tbsp coconut sugar
  • 14 oz firm tofu, pressed and cubed
  • 1 cup snap peas, trimmed
  • 1 red bell pepper, thinly sliced
  • 2 cups fresh baby spinach
  • 2 tbsp lime juice
  • 1/2 cup fresh Thai basil leaves
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp sea salt

Instructions:

  1. Press the tofu. Wrap the 14 oz firm tofu in a clean towel and place a heavy pan on top for 5 minutes. Note: This ensures the tofu is dense and ready to absorb the broth.
  2. Heat the oil. Add 1 tbsp neutral oil to your pot over medium heat until it shimmers slightly.
  3. Bloom the paste. Stir in 3 tbsp green curry paste, the bruised lemongrass, and 1 tsp grated ginger. Sauté for 2 minutes until the air smells intensely aromatic.
  4. Build the base. Pour in 28 oz full fat coconut milk and 1 cup vegetable broth. Stir well to combine.
  5. Season the liquid. Add 1 tbsp coconut sugar and 1/2 tsp sea salt. Bring the mixture to a gentle simmer until small bubbles break the surface.
  6. Add the protein. Gently slide in the cubed tofu. Let it simmer for 3 minutes to warm through.
  7. Flash cook the veggies. Toss in 1 cup snap peas and the sliced red bell pepper. Cook for 2 minutes until the peppers are slightly softened but still bright.
  8. Finish with greens. Stir in 2 cups baby spinach. It will wilt almost immediately.
  9. Balance the profile. Remove from heat and stir in 2 tbsp lime juice. Note: Boiling lime juice can make it taste bitter, so always add it at the end.
  10. Garnish and serve. Fold in the 1/2 cup Thai basil and 1/4 cup cilantro. Serve immediately over rice or on its own.