1 cup Thai Jasmine rice, cooked
1 teaspoon coconut oil, divided
1 large or 2 small cloves garlic, minced
1/2 teaspoon ginger, grated
1 teaspoon tamari
1 red pepper
1 head of broccoli, trimmed
2 carrots, peeled and sliced on a bias
1/2 pound green beans, trimmed and halved
1 – 8 oz package or extra firm tofu
1 can unsweetened coconut milk
3/4 cup FreshJax mild yellow coconut curry
salt to taste
Prepare rice per the instructions on the package.
To prepare the tofu, drain the tofu well and press with tea towels to remove excess water. To do this, slide the tofu in 3rds lengthwise. wrap the stacked tofu slices in towel and place a heavy object such as a cutting board on the stack. Allow it to sit for 30 minutes. Alternatively, use a tofu press. Cut the tofu in 1 inch cubes. Heat a saute pan to medium high heat and add 1/2 teaspoon coconut oil. Pan saute the tofu cubes until browned and remove from heat.
Parboil or steam the carrots, green beans and broccoli and drain.
Heat a large saute pan to medium heat and add 1/2 teaspoon coconut oil. Saute the garlic and ginger for 30 seconds to 1 minute. Add the red pepper and continue to stir. Add a little water or tamari to the pan if it become too dry. Stir in the carrots, broccoli, green beans and tofu. Salt to taste. Turn the heat down to simmer.
Shake the can of coconut milk well and pour it in a separate sauce pan heated to medium high. Whisk in the coconut curry and stir until just before a boil. Pour sauce over veggies and allow to simmer for 10 minutes.
Serve over rice.