Tofu Green Curry

Instructions

1. Press and pat tofu dry with paper towels, cut into bite-sized cubes, and set aside.
2. Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on all sides.  Transfer tofu to a plate and set aside.
3. In the same skillet, add the remaining 1 teaspoon of oil. Add onion and sauté for 2–3 minutes until softened. Stir in ginger, green curry paste, lemongrass paste, and salt. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
4. Stir in carrots, and cauliflower. Cook for 4 to 5 minutes, stirring occasionally. Add yellow squash and cook for another 2 to 3 minutes.
5. Add fish sauce if using, lime juice, zest, and coconut milk. Stir well to combine.
6. Reduce heat to medium-low and let the curry simmer for 4 to 6 minutes, until the vegetables are tender but not mushy. Return tofu to the skillet and gently stir to coat in the curry sauce. Stir in cilantro and/or basil just before serving.
7. Serve hot over steamed jasmine rice, brown rice, or rice noodles. Garnish with extra cilantro or a lime wedge if desired. Add Sriracha if desired.