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

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