I'm lucky enough to live right up the street from an Asian grocery. I love to go in there, not only because of the incredible selection of foods, but also because of the woman who I believe owns it and is usually working the register. She's not afraid to ask me what I'm making and will gladly correct my dumb, white ass for buying the wrong thing. She's the best and so is this simple and delicious red curry.

Serves 4

1 16oz package of firm or extra firm tofu (not silken)

1 tsp olive oil

1 16 oz can of coconut milk

1 cup of vegetable broth

Juice from half of lime (about 1 Tbsp)

1 tsp ground dried lemon grass

1 - 2 Tbsp vegan red chili paste

1 Tbsp brown sugar

1/2 tsp salt

1 medium onion, sliced

1 cup broccoli florets

1 large carrot, peeled and sliced into coins (or whatever shape want, really)

1 cup green beans, cut into 2 inch pieces

1 cup red pepper, sliced  

1/4 cup basil leaves (spicy Thai basil preferred, loosely packed)

Cut your tofu into your preferred size and style. I usually cut it into 2 inch strips that are about 1/2 thick and 1 inch wide. If I'm feeling fancy, I may cut them into triangles! Heat the oil in a wok and add the tofu. Fry the tofu until nice and golden brown on both sides. (You can skip this if you want to reduce a bit of the fat but I much prefer the taste and texture of the tofu after a bit of frying.)

Once the tofu is nice and crispy, remove it from the wok and set aside in a bowl. Now add the coconut milk, vegetable broth, lime juice, lemon grass, chili paste, brown sugar and salt. Stir until everything is combined and bring to a simmer over medium heat.

Once the broth is at a steady simmer add in the carrots and the tofu. Cook for about 3-4 mins and then add in your broccoli, beans and red peppers. Cook until the broccoli is just starting to get tender (no one likes squishy broccoli) and then add in the basil leaves and cook for another minute. Salt to taste and then serve over Jasmine rice.

Nutritional information: Per serving 400 cal., 19.25 fat, 12.5 g protein