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Vegan Green Curry with Tofu & Veggies
Ingredients
  • 2 tablespoons canola oil, or high heat oil of choice
  • 14 ounces extra firm tofu, drained, pressed, and cut into 1-inch cubes
  • 3 cups light coconut milk (just under 2 full 14-ounce cans)
  • ¼ cup green curry paste*, or more to taste (I used ½ cup, but I like intense flavor)
  • 1 tablespoon organic brown sugar, or sweetener of choice
  • 2 cups fresh baby corn, cut into 2-inch pieces
  • ½ pound asparagus spears, cut into 2-inch pieces
  • 1 tablespoon lime juice
  • Salt, to taste (I used ¾ teaspoon)
  • ¼ cup fresh basil leaves, chopped
  • ¼ cup fresh cilantro, chopped
  • Cooked rice, for serving
Steps
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