A rare vegetarian dinner for us that we both liked. Served with cauliflower rice. Used this recipe with some minor adaptations.
1 (14- to 16-ounce) block firm tofu, drained
2 tablespoons coconut oil
1 medium yellow onion, chopped
1 1/2 tablespoons peeled and minced fresh ginger
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons green curry paste
1 (14- to 15-ounce) can unsweetened coconut milk (I used light)
1/2 cup low-sodium vegetable broth (I used chicken broth)
2 teaspoons packed light brown sugar
1 (14-ounce) package frozen broccoli florets (I used one head fresh florets)
1 tablespoon lime juice
2 teaspoons tamari or soy sauce
1/4 cup fresh basil leaves, thinly sliced
Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.
Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.
Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes (since I was using fresh broccoli and was worried it would overcook, I added at around the five or six minute mark). Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.