Tofu and spring vegetables with green curry and brown rice
Vegetarian, Gluten Free, Dairy Free
This Vietnamese-style green curry dish is different from the curry you’re probably used to — no coconut milk, no fuss. Simple green curry paste, ginger and garlic bring out the flavors of fresh carrots, bell peppers, snap peas and trumpet mushrooms in a healthy, tasty medley served over fiber-rich brown rice.
- 1 cup brown rice
- 3 cloves garlic
- 2-inch piece ginger
- 1 serrano chile
- 1 bell pepper
- 6 baby carrots
- 4 king trumpet mushrooms
- 12 ounces Hodo Soy tofu
- 2 tablespoons green curry paste
- 8 ounces vegetable stock
- 6 ounces sugar snap peas
- Small bunch cilantro
Cook rice, prep veggies
*Peel and mince garlic and ginger.
*Deseed and thinly slice chile and bell pepper.
*Peel and trim carrots.
*Slice mushrooms into quarters.
*Slice tofu into 1-inch squares.