Camping Dinner: Green Curry with Tofu Recipe

Spicy, creamy and a hint of sweet, this one-skillet green curry has got it all. It combines crispy tofu, hearty veggies and creamy coconut sauce into a warm bowl of comforting goodness.The first step of this recipe is to cut the tofu into cubes and toast them in a little bit of oil. Use a pair of tongs to rotate the tofu to get even browning on each side. Once the tofu is done, remove it from the skillet.You will now start to build your curry base. The bell pepper takes the longest to cook, so we start with that first. Then we add in the garlic, ginger and curry paste. Once all the peppers are soft and the curry paste fragrant, add in the coconut milk. We prefer the full-fat coconut milk because it makes a thicker, creamier sauce. After the coconut milk reaches a simmer, add in the broccoli and snow peas. Once all the veggies are soft and the liquid has reduced to your desired thickness, it's time to serve.We love to serve our green curry with rice (which we often prepare ahead of time), which makes it feel extra hearty. But it can also be enjoyed as a soup. We put the toasted tofu back in at the very end, so it doesn't get too soggy.All the flavors and textures in this curry feel really complex, but it only takes a handful of ingredients to pull it off. So the next time you get the craving for curry night, give this simple green coconut curry recipe a try!Green Curry with TofuMakes 2-3 servingsPrep time: 30 minutesIngredients2 tablespoons oil, divided1/2 block extra firm tofu1 bell pepper, cut into bite-sized pieces1 tablespoon minced garlic1 tablespoon minced ginger~2 tablespoons green curry paste (more or less depending on brand/desired spice level)1/4 teaspoon sea salt1 (15 oz.) can coconut milk1 cup broccoli florets1/2 cup snow peas, sliced in halfTo serve: cilantro, limes, riceDirectionsStep 1Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Once the oil is shimmering, add the tofu in a single layer and brown all sides, 7-10 minutes. Remove and set aside.Step 2Lower heat to medium and add remaining oil (if needed). Add bell peppers and saute 2-3 minutes, until just beginning to soften. Add ginger, garlic, and green curry paste and saute until fragrant, about 1 minute.Step 3Add coconut milk and salt. Bring to a simmer, then add the broccoli. Simmer until the broccoli becomes tender, then add the snow peas and cook 1-2 minutes more.Step 4Add tofu and rice to a bowl, spoon curry over the top. Finish with a squeeze of lime and fresh cilantro.