Thai Green Curry with Tofu and Peppers

Ingredients

2 1/2 tablespoons coconut oil, divided

1 16-ounce package firm tofu

1 small yellow onion, thinly sliced

2 cloves garlic, minced

1 each, small red and yellow pepper, cored, cut into thin strips

4 tablespoons Thai green curry paste

1 stalk lemongrass

1 (15 ounce) can full fat coconut milk or 1/2 can coconut milk and 1/2 can of vegetable stock

6 kaffir lime leaves, or juice of 1 lime

Thai chilies, to taste (you can also use jalapeño pepper)

1-2 tablespoons liquid aminos

Salt and pepper

2 tablespoons chopped fresh cilantro

Jasmine rice, cooked per 1:1 method

Instructions

For the Tofu

1. Open tofu package and drain water. Wrap in a towel and allow to rest for 15 minutes to absorb excess water.
2.  Heat 1 1/2 tablespoons coconut oil over medium high heat.
3.  Cut tofu into two-inch long rectangles and sprinkle with salt.
4. Add tofu to oil in batches, and brown on at least 2 sides – all 4 if there is time.

For the Curry

1. In another large skillet, heat 1 tablespoon coconut oil over medium heat.
2. Add onion, garlic, and peppers and cook over low-medium heat for 5-6 minutes, stirring, until softened. Add the curry paste and cook for another minute.
3. Smack the lemongrass bulb on the countertop a couple of times to open and release the aroma.
4. Add fried tofu, lemongrass, coconut milk, lime leaves, and Thai chilies. Simmer for 3 minutes, stirring occasionally.
5. Add liquid aminos and simmer for an additional 2 minutes.
6. Salt and pepper to taste.
7. Add cilantro just before serving over jasmine rice.