Experience the Flavors of Coconut Lemongrass Tofu Curry

Мethod of preparation

1. In a large pan, heat the coconut oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides. Remove the tofu from the pan and set aside. 2. In the same pan, add the chopped onion and cook until it becomes translucent. Then, add the minced garlic, grated ginger, and finely chopped lemongrass. Sauté for an additional 2-3 minutes until fragrant. 3. Add the sliced red bell pepper and zucchini to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. 4. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the soy sauce, agave syrup, and lime juice, stirring well to combine all the flavors. Season with salt and pepper to taste. 5. Return the tofu to the pan and gently mix it into the curry. Let it simmer for another 5-7 minutes, allowing the tofu to absorb the flavors of the curry. 6. Remove the pan from the heat and let it sit for a couple of minutes before serving. This will help the flavors to meld together even more. 7. Serve the Coconut Lemongrass Tofu Curry over a bed of jasmine rice or with warm naan bread. Garnish with fresh cilantro and an extra squeeze of lime juice, if desired. 8. Enjoy your aromatic and delicious vegan meal!