Press the tofu to remove any excess moisture and pat dry with a paper towel. Cut into even cubes. If you prefer, you can fry the tofu for an extra boost of flavor. Fry the cubes in a little oil and some spices, then set aside.
In a large saucepan, heat the coconut oil until melted. Add the green curry paste and stir until fragrant. Pour in the coconut milk and continue to heat to help reduce the milk for about 10 minutes.
Add the soy sauce, coconut sugar, lime leaves, and vegetable broth. Then, bring the mixture to a boil, continuously mixing.
Add the mixed vegetables, Thai basil leaves, and sliced chili pepper to the curry sauce, then add the tofu.
Stir the mixture together, then partially cover the saucepan with the lid and bring the sauce to a rapid simmer. Cook for 6-8 minutes.
Remove the kaffir leaves from the mixture before serving alongside rice.
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Notes
Store In The Fridge: Let the curry cool completely before transferring it into an airtight container. In the refrigerator, it’ll keep for 2-3 days.In The Freezer: Transfer the curry into a Ziplock bag or a freezer-safe airtight container. The curry will keep for up to 3 months.To Reheat: If using frozen, allow to thaw completely before using. Vegan green curry will thicken when left standing, so add a few splashes of vegetable stock to help loosen the sauce. Heat gently in a saucepan until the sauce has melted and the curry is warmed through.Check the blog post for more tips!