Coconut Green Curry with Tofu and Vegetables

• FT12 ounces firm tofu
• OOolive oil
• Ssalt
• SP2 sweet potatoes · peeled and cubed
• GC4 tablespoons green curry paste
• CM3 cans coconut milk · 14-ounce
• BF3 cups broccoli florets
• WR1 cup white rice
• FCfresh cilantro
• GRgolden raisins
• FSfish sauce
• BSbrown sugar

Préparation

1. 1

   Press the tofu with paper towels to remove excess water, then cut it into cubes. Heat a drizzle of olive oil in a large soup pot over medium-high heat. Add the tofu, sprinkle with salt, and pan-fry for 10-15 minutes until golden brown; remove and set aside.

2. 2

   Prepare the white rice according to the package directions.

3. 3

   Add the sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until the potatoes are fork-tender.

4. 4

   Incorporate the broccoli and the fried tofu into the pot. Continue to simmer for 3-5 minutes until the broccoli is bright green.

5. 5

   Stir in a handful of golden raisins and fresh cilantro. Season to taste with a splash of fish sauce and a sprinkle of brown sugar.

6. 6

   Serve warm in bowls alongside the cooked white rice.