Ingredients

The following ingredients have 9 Servings
  • 12 ounces firm tofu
  • a swish of olive oil + a sprinkle of salt
  • 2 sweet potatoes, peeled and cubed
  • 4 tablespoons green curry paste (I used Thai Kitchen)
  • three 14-ounce cans coconut milk
  • 3-or-so cups broccoli florets
  • a handful of chopped fresh cilantro
  • a handful of golden raisins
  • just a lil fish sauce (trust me!) and brown sugar to taste

Instruction

  • Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.
  • Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.
  • I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.