Green Curry Tofu & Rice

• Tofu(400 g)
• Cornflour(2 tbsp)
• Rapeseed Oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Green curry paste(3 tbsp)
• Coconut milk(400 ml)
• Vegetable Broth(300 ml)
• Fish sauce(1 tbsp)
• Brown sugar(2 tsp)
• Lime(1)
• Broccoli(250 g)
• Bell pepper(1)
• Spinach(120 g)
• Jasmine Rice(250 g)
• Thai Basil(15 g)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Press {Tofu} dry, then tear it into bite-size pieces. Toss with {Cornstarch}, {Salt}, and {Black pepper}. Thinly slice the {Onion}, mince the {Garlic}, grate the {Ginger}, cut the {Broccoli} into small florets, and slice the {Bell pepper}.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large deep skillet or pot over medium-high heat. Add the tofu and cook for 8 minutes, turning occasionally, until golden and crisp around the edges. Scoop onto a plate.

   ~8 min

3. 3

   In the same pot, cook the {Onion} for 3 minutes until softened. Stir in the {Garlic}, {Ginger}, and {Green curry paste} and cook for 1 minute until fragrant.

   ~4 min

4. 4

   Pour in the {Coconut milk} and {Vegetable Stock}, then stir in the {Fish sauce} and {Brown sugar}. Add the {Jasmine Rice}, bring to a gentle boil, then reduce the heat and simmer for 12 minutes.

   ~12 min

5. 5

   Stir in the {Broccoli} and {Bell pepper}. Return the tofu to the pot, cover loosely, and simmer for 6 minutes until the rice is tender and the vegetables are just cooked.

   ~6 min

6. 6

   Fold in the {Spinach}, squeeze in half the {Lime}, and scatter through the {Thai Basil}. Let it wilt for 1 minute, then serve in bowls with the remaining lime cut into wedges.

   ~2 min