Cut the tofu into dice, the green beans into slices, the spring onion into thick dice and the broccoli into stalks.
In a cooking pot, add the spring onion and sauté for some minutes. Stir-fry the chopped vegetables with a little virgin olive oil. Move the vegetables to the sides of the pot and poach the garlic and ginger in thin slices on a slow burner.
Add the green curry paste and sauté everything together. Add the lime leaves and lemongrass and stir. Add the coconut milk, season, and leave it boiling for a few minutes. After that, add the diced tofu and a bouquet of basil and cilantro. Leave it boiling on a slow burner for 10 minutes.
Finally, add the green part of the chopped spring onion and serve it with cooked Thai rice.
Enjoy your meal!