Thai Vegetarian Green Curry

Ingredients

1 cup firm tofu, cut into 1/2 in squares
1-2 tablespoons green curry paste
1 1/2 cups coconut milk
1 green bell pepper, cut into thin strips
1/4 cup green peas, fresh or frozen
1/2 cup bamboo shoots
1 medium carrot, cut diagonally
3-4 small green squash, sliced
2 tablespoons dark sweet soy sauce
1 cup fresh bean sprouts

Method

Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins.

Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots. Cook for 5 to 10 mins. Serve with jasmine rice. Garnish with chopped shallots.