Thai Coconut Curry with Vegetables and Tofu

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

While tofu is pressing, rinse jasmine rice under cold water until water runs clear. In a small pot, combine 1 cup rice with 1.5 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Cut pressed tofu into 1-inch cubes. Toss with 1 tbsp cornstarch until lightly coated.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook for 2-3 minutes per side until golden and crispy. Remove tofu and set aside.

Slice red bell pepper into thin strips. Cut carrot into thin matchsticks. Trim snap peas. Finely dice shallots. Mince 3 cloves of garlic and grate 1 inch of ginger.

In the same pan, add remaining 1 tbsp oil. Add shallots and cook for 2 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant.

Add 2 tbsp red curry paste and stir for 30 seconds until aromatic.

Pour in 13.5 oz coconut milk and 1/2 cup vegetable broth. Stir to combine and bring to a simmer.

Add carrots and simmer for 5 minutes. Then add broccoli florets and bell pepper, cooking for another 3 minutes.

Add snap peas and cook for 2 minutes more until vegetables are tender-crisp.

Stir in 1 tbsp brown sugar, 1 tbsp soy sauce, and 1 tbsp lime juice. Taste and adjust seasoning if needed.

Return crispy tofu to the pan and gently fold into the curry. Simmer for 2 minutes to heat through.

Remove from heat and stir in Thai basil leaves.

Serve curry over jasmine rice with lime wedges on the side for squeezing.