Thai-Inspired Coconut Curry with Lemongrass Tofu

Press the 14 oz of tofu between paper towels with a heavy object for 15 minutes to remove excess moisture.

Cut the pressed tofu into 1-inch cubes and toss with 2 tbsp cornstarch until lightly coated.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden and crispy. Remove and set aside.

Prepare the lemongrass by removing the tough outer layers, trimming the ends, and finely mincing the tender inner part of the 2 stalks.

Finely dice 2 medium shallots, mince 4 garlic cloves, and grate 2 inches of ginger.

Slice 1 large red bell pepper into thin strips, cut 2 medium carrots into thin diagonal slices, and cut 2 cups of broccoli into small florets.

In a large pot or deep skillet, heat 1 tbsp vegetable oil over medium heat. Add the minced lemongrass, shallots, garlic, and ginger. Sauté for 3-4 minutes until fragrant and softened.

Add 3 tbsp Thai red curry paste to the pot and stir continuously for 1 minute to release the flavors.

Pour in 2 cans of coconut milk and 1 cup of vegetable broth. Stir well to combine with the curry paste.

Add 2 tbsp soy sauce and 1 tbsp brown sugar. Bring the mixture to a gentle simmer.

Add the sliced carrots first and cook for 5 minutes, then add the bell peppers and broccoli. Simmer for another 5-7 minutes until vegetables are tender-crisp.

While the curry is simmering, cook 2 cups of jasmine rice according to package instructions.

Gently fold in the crispy tofu cubes and simmer for 2 more minutes to heat through.

Squeeze the juice of 1 lime into the curry and stir.

Remove from heat and fold in the 1/2 cup of Thai basil leaves.

Serve the curry over jasmine rice, garnished with chopped cilantro.