Ingredients:
- 1 block firm tofu, drained and cubed
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons green curry paste
- 1 can coconut milk
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Cooked rice for serving
Instructions:
- Heat the vegetable oil in a large pot or wok over medium-high heat.
- Add the cubed tofu and stir-fry for 5-7 minutes until lightly browned on all sides. Remove from the pot and set aside.
- Add the chopped onion, minced garlic, and grated ginger to the pot and stir-fry for 2-3 minutes until fragrant.
- Add the green curry paste and stir to coat the onion mixture.
- Add the coconut milk and stir to combine.
- Add the sliced bell pepper, sliced zucchini, and trimmed green beans and bring to a simmer.
- Simmer for 10-15 minutes until the vegetables are tender and the sauce has thickened.
- Add the fish sauce, brown sugar, and lime juice and stir to combine.
- Season with salt and pepper to taste.
- Serve the Thai green curry over cooked rice, topped with the stir-fried tofu.