Thai Coconut Curry with Tofu

Ingredients

• 1 block Extra-firm Tofu
• 1 can (13.5 oz) Full-fat Coconut Milk
• 2 tbsp Red Curry Paste
• 1 whole Red Bell Pepper
• 1 cup Broccoli
• 1 cup Snap Peas
• 1 tbsp Tamari
• 1 tbsp Maple Syrup
• 1 tbsp Coconut Oil
• 2 cups Jasmine Rice
• 1 whole Lime
• ¼ cup Fresh Cilantro

Instructions

1. Cook jasmine rice according to package directions.
2. Heat coconut oil in a large skillet over medium-high heat. Add tofu cubes and cook 5–6 minutes until golden on all sides. Remove and set aside.
3. In the same skillet, add curry paste and stir for 30 seconds until fragrant.
4. Pour in coconut milk, tamari, and maple syrup. Stir to combine.
5. Add bell pepper, broccoli, and snap peas. Simmer for 8–10 minutes until vegetables are tender-crisp.
6. Return tofu to the skillet and toss to coat.
7. Serve over rice, topped with lime juice and fresh cilantro.