Ingredients
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6 tablespoons Medium-chain triglyceride (MCT) oildivided
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5 tablespoons Thai yellow curry paste
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1 (12 ounce) package Extra-firm tofucubed
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1/2 Finely chopped onion
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3 tablespoons Soy sauce
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3 tablespoons Apple Cider Vinegar
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4 Garlic Clovesminced
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2 Large zucchinisliced
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1 head Fresh Broccolicut into florets
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1 1/2 cup Vegetable broth
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1 (14 ounce) can Cream of coconut
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2 cups Cauliflower rice
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2 Limehalved
Directions
Steps
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1
Done
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Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until starting to break up, about 2-3 minutes. Add tofu and onion. Cook until tofu starts to look drier, 3-5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli. |
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2
Done
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Mix everything in the saucepan well and cook until vegetables are tender, 4-7 minutes. Keep the heat medium to medium-high. |
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3
Done
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Once the paste has its yellow-ting color and your kitchen smells amazing. Pour in vegetable stock and coconut cream. Mix and lower heat. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and have flavors. |
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4
Done
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Meanwhile, heat remaining 2 tablespoons oil in a skillet and add about 1/2 cup cauliflower rice, enough for 1 serving. Cook until tender. Cook remaining cauliflower rice in batches depending on how many people are eating. |
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5
Done
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Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. |
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6
Done
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Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry. |
