Thai Green Curry with Tofu and Vegetables: A Flavorful and Aromatic Delight

Thai Green Curry with Tofu and Vegetables is a delightful, aromatic dish that perfectly balances the rich flavors of coconut milk, the spiciness of green curry paste, and the freshness of a variety of colorful vegetables. This vegetarian-friendly recipe is hearty and satisfying while being easy to prepare, making it ideal for a weeknight dinner or a special gathering.

### Ingredients:

- **1 block (14 oz) firm tofu**, drained and pressed- **2 tablespoons vegetable oil**- **1 small onion**, chopped- **2 cloves garlic**, minced- **1 tablespoon fresh ginger**, grated- **3-4 tablespoons green curry paste** (adjust to taste)- **1 can (14 oz) coconut milk**- **1 cup vegetable broth**- **1 tablespoon soy sauce**- **1 tablespoon brown sugar**- **1 red bell pepper**, sliced- **1 yellow bell pepper**, sliced- **1 cup snap peas**- **1 small zucchini**, sliced- **1 cup baby spinach**- **Juice of 1 lime**- **1/4 cup fresh basil leaves**, chopped- **Cooked jasmine rice**, for serving

### Instructions:#### **1. Prepare the Tofu:** - Cut the tofu into 1-inch cubes. - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. - Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. - Remove tofu from the skillet and set aside.

#### **2. Cook the Aromatics:** - In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat. - Add the chopped onion and sauté until translucent, about 3-4 minutes. - Add the minced garlic and grated ginger, and cook for another minute until fragrant.

#### **3. Make the Curry Base:** - Stir in the green curry paste and cook for 1-2 minutes to release its flavors. - Pour in the coconut milk and vegetable broth, stirring to combine. - Add the soy sauce and brown sugar, and bring the mixture to a simmer.

#### **4. Add the Vegetables:** - Add the red and yellow bell peppers, snap peas, and zucchini to the skillet. - Simmer the vegetables in the curry sauce for 5-7 minutes, until they are tender but still crisp.

#### **5. Finish the Curry:** - Return the browned tofu to the skillet, stirring to coat it in the sauce. - Add the baby spinach and cook until wilted, about 2 minutes. - Stir in the lime juice and fresh basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.

#### **6. Serve:** - Serve the Thai Green Curry hot over cooked jasmine rice. - Enjoy the blend of spicy, sweet, and tangy flavors with the hearty tofu and fresh vegetables.