Thai-Style Coconut Curry with Vegetables & Tofu

Drain the tofu and wrap in paper towels. Place a heavy object on top for 15 minutes to press out excess moisture.

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

Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 2-3 minutes on each side until golden and crispy. Remove and set aside.

In a separate pot, cook 1 1/2 cups jasmine rice according to package instructions.

While rice cooks, slice the red bell pepper into thin strips, dice the yellow onion, cut carrots into thin diagonal slices, and separate broccoli into small florets.

Mince 3 cloves of garlic and grate 1 tbsp fresh ginger.

Heat the remaining 1 tbsp oil in a large pot or wok over medium heat. Add the onions and carrots, cooking for 3-4 minutes until they begin to soften.

Add the bell pepper and broccoli, cooking for another 2-3 minutes.

Add the minced garlic and ginger, cooking for 30 seconds until fragrant.

Stir in 3 tbsp red curry paste and cook for 1 minute to release the flavors.

Pour in 2 cans of coconut milk and 1/2 cup vegetable broth, stirring to combine.

Add 2 tbsp soy sauce and 1 tbsp brown sugar, then bring the mixture to a simmer.

Let the curry simmer for 10-12 minutes, until vegetables are tender but still have some bite.

Gently fold in the crispy tofu and simmer for 2 more minutes to allow it to absorb some of the flavors.

Remove from heat and stir in 2 tbsp lime juice.

Serve the curry over jasmine rice, garnished with Thai basil leaves, cilantro, and lime wedges.