With Pan-Fried Tofu

30-Min Vegan Green Curry

Firm tofu

Onion, garlic, ginger

Coconut oil

Ingredients

Carrots

Zucchini

Green curry paste

Full-fat coconut milk

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Step 1

Wash and cut the vegetables into bite-sized pieces.

Step 2

Sauté the vegetables in a bit of oil. Choose a wok pan or a deep skillet.

Step 3

Cover with a lid and cook over medium heat. The steam helps the veggies cook quicker.

Step 4

Peel and mince the garlic and ginger. Fry for 1-2 minutes in a separate pan.

Step 5

Add in the green curry paste and let it cook for 2-3 minutes until fragrant.

Step 6

Add a splash of coconut milk to thin out the paste.

Step 7

Add the green curry mixture and the rest of the coconut milk to the vegetables.

Step 8

Fry the tofu cubes over medium-high heat without stirring for about 3 minutes.

Step 9

Flip each cube individually. Fry them for a few more minutes on the other side.

Step 10

Add the tofu to the vegetable curry. Serve over rice.

This 30-minute dinner is perfect for meal-planning!

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