Green Curry Tofu and Vegetables (Vegan)

Ingredients

• 500 gextra-firm tofu
• 400 mllight coconut milk
• 2¾ tbspred curry paste, green or red
• 250 geggplant
• 1red bell pepper
• 150 gsnap peas
• 10 gfresh basil
• 3 tsplime juice
• 2½ tsplow-sodium soy sauce
• 1¼ tsppure maple syrup
• 2 tspcanola or avocado oil
• 240 gdry long-grain white or basmati rice

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Press the tofu for 10 minutes and cut into cubes. Cube the eggplant and slice the pepper.

3. Heat the oil in a large deep skillet over medium heat. Fry the curry paste for 1 minute, stirring, until fragrant.

   1 min timer

4. Stir in the coconut milk and eggplant and simmer over medium-low heat for 8 minutes, until the eggplant is soft.

   8 min timer

5. Add the tofu, pepper and snap peas and simmer for 5 minutes, until the vegetables are tender-crisp.

   5 min timer

6. Season with the soy sauce, maple syrup and lime juice, then stir in the basil leaves.

7. Spoon the curry over the rice and serve with lime wedges on the side.

Storing and reheating

Keeps 3 days.