Low Sugar Vegan Thai Green Curry

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the curry

14 oz extra-firm tofu, pressed and cut into 1-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp coconut oil
3 tbsp vegan green curry paste
2 cans (13.5 oz each) full-fat coconut milk
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 medium zucchini, cut into half-moons
1 cup snap peas, trimmed
1 red bell pepper, thinly sliced
2 tsp fresh lime juice
½ cup fresh thai basil leaves (or regular basil)

For serving

3 cups cooked jasmine rice, for serving
lime wedges, for serving (optional)
thinly sliced red chili, for serving (optional)

Instructions

1
Press the tofu for at least 15 minutes by wrapping it in a clean kitchen towel and setting a heavy pan on top, then cut into 1-inch cubes and pat dry with paper towels.
2
Heat 1 tbsp of the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a small bowl and set aside.

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