3 carrots (peeled and sliced diagonally into ¼-inch pieces)
green beans (fresh or frozen) 2 cups
Tofu, firm 1 block
fresh ginger (peeled and chopped), 1 tablespoon (7 g)
garlic (finely chopped), 2 garlic clove (8 g)
baby spinach (roughly chopped), 2 cup (60 g)
coconut milk (1 can 14 oz) (406 g)
½ cup water
brown rice, 1 cup (185 g)
onion, 1 small (70 g)
thai curry paste, 2 tablespoons (30 g)
lime juice, 1.5 teaspoons (8 g)
garnishes: of cilantro and pepper flakes
Maple Syrup, 1 teaspoons (8 g)
Soy Sauce, 1 tbsp (18 g)
Vegetable Stock (Broth), 4 Tablespoons (60 g)
To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
Cut the tofu to desired size, cover with clean cloth and press under a heavy object (pan on top of chopping board).
Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of vegetable broth. Cook the onion, ginger and garlic for about 5 minutes, stirring often.
Add the carrots and green beans and cook for 3 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Pour the coconut milk into the pan, along with ½ cup water and 1 tsp maple syrup and sliced tofu. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and green beans are tender, about 5 to 10 minutes.
Once the vegetables are done cooking, stir in the spinach and cook until the spinach has wilted, (around 30 seconds). Remove the curry from heat and season with lime or vinegar and soy sauce.
Use vegetable broth to saute onion ginger and garlic, add more as necessary.
Lime juice can be substituted with rice or apple cider vinegar.
green beans can be substituted with apsaragus or snow peas.
Tofu can be baked for up to 30 minutes for a firmer texture.