Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons peanut oil, (divided)
  • 1 (14 ounce) package extra firm tofu,
  • 1/4 cup vegan green curry paste, (or more to taste (I used 1/2 cup, but I like intense flavor. Note 1))
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 1 (14 ounce or 400 ml) can light coconut milk
  • 2 cups fresh baby corn (Note 2), (cut into 2-inch pieces)
  • 1/2 pound asparagus spears, (cut into 2-inch pieces)
  • 1 small red bell pepper, (roughly chopped)
  • 1 tablespoon organic brown sugar
  • 1 tablespoon lime juice
  • Salt, to taste ((I used 3/4 teaspoon))
  • 1/4 cup fresh basil leaves, (chopped)
  • 1/4 cup fresh cilantro, (chopped)
  • Cooked rice, (for serving)

Instruction

  • Coat the bottom of a large nonstick skillet with 1 tablespoon of the oil and place it over medium heat. 
  • When the oil is hot, arrange the tofu cubes in a single layer in the skillet. 
  • Cook the tofu cubes for about 10 minutes, flipping them once or twice to achieve browning on multiple sides.
  • Transfer the tofu to a plate when it's done cooking
  • While the tofu cooks, coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.
  • Give the oil a minute to heat up, and then stir in the curry paste.
  • Sauté the curry paste for 1 to 2 minutes, until it becomes very fragrant.
  • Stir in both cans of coconut milk. Raise the heat and bring the liquid to a simmer.
  • Stir in the baby corn and let it simmer for about 7 minutes. 
  • Stir in the asparagus and bell pepper. Continue simmering for another 3 minutes, until the veggies are tender crisp and the asparagus has become bright green. 
  • Stir in the cooked tofu, brown sugar and lime juice.
  • Remove the pot from heat and stir in the cilantro and basil. Season the curry with salt to taste and adjust any other seasonings to your preference.
  • Divide onto plates or into bowls and serve with rice.