Green vegetable curry with Japanese tofu

INGREDIENTS: 

• 1 box of Japanese tofu from Soria Natural
• 200 g of cooked Thai rice
• 1 pod of lemon grass or citronella
• 1 spring onion
• 100 g of peas
• 100 g of green beans
• 100 g of broccoli
• 1 bunch of leeks
• 15 g of fresh chopped or grated ginger
• 2 chopped garlic cloves
• 3 kaffir lime leaves
• 500 g of coconut milk
• Green curry paste to taste (1 tablespoon approximately)

DIRECTIONS: 

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!