Directions

• Add oil to a skillet and add tofu cubes, allow to brown for about 8 minutes and then flip to other side. Season with salt and pepper.
• Pour coconut milk into a medium pot and add green curry paste. Whisk to combine. Heat to medium high for about 5 minutes.
• Meanwhile, prep and cut the vegetables you are using.
• Add vegetables to the coconut broth and continue to heat until vegetables are cooked through, while tofu continues to brown in the other skillet.
• When vegetables are tender and tofu is brown, combine all in the skillet.
• Sprinkle on basil, and add any additional salt or pepper to taste.
• Pour portions over cooked brown rice.