The Best Mild Thai Tofu Green Curry

Ingredients

• 8 oz Firm Tofu (200g) (cut it into 2x2x0.5 inches cubes)
• 1 ea Large Zucchini (cut into large dices)
• 1 cup Bamboo Shoots (canned)
• 4 oz Baby Corn (115 g) (Fresh or canned)
• 2 Tbsp Thai Green Curry Paste (Note1)
• 1 Cup Vegetable Broth (low-sodium) (Note2 )
• 3 1/2 Cup Coconut Cream (Note3)
• 4 ea Kaffir Lime Leaves (Tear Kaffir Lime leaves into small pieces by hand (discard the stems ))
• 2 stalk Lemongrass (white part only) (Grated)
• 1 Tbsp Coconut Sugar (or Palm sugar( Note4))
• 2 1/2 Tbsp Vegan Fish Sauce (Note5)
• 1 ea Green Chili (sliced)
• 8 ea Thai Basil leaves
• 1 ea Lime wedges

Instructions

1. 1

   1. Use a paper towel to pat dry the surface of the tofu, then cut it into 2x2x0.5 inches cubes. Heat up 1 tbsp cooking oil in a large skillet on medium-high heat, pan-fry tofu until both sides are golden yellow. Take them out and set them aside.

2. 2

   2. Grab a large heavy-bottomed casserole pot, add low-sodium vegetable broth, coconut cream, Maesri Thai Green Curry Paste, grated coconut sugar, and Vegan fish sauce into the pot.

3. 3

   3. Add grated lemongrass (white part only)into the pot.

4. 4

   4. Tear Kaffir Lime leaves into small pieces by hand (discard the stems ), then add them into the pot.

5. 5

   5. Mix them together by using a whisk.

6. 6

   6. Add pan-fried firm tofu, large diced zucchini, baby corn, and Bamboo shoots into the pot.

7. 7

   7. Lid on, turn the heat on medium-low, let it gently simmer for 30 minutes.

8. 8

   8. After 30 minutes, it’s ready. Dish up, garnish with sliced lime leaves, lime wedges, Thai Basil or sliced green chili( optional) then serve with cooked Jasmine rice or coconut rice.