Vegan Thai Green Curry

• 4½ tbsp Thai green curry paste,
• 5 clove garlic, grated or minced
• 1 - inch piece ginger, grated or minced
• 2 fresh lemongrass stalks
• tough leaves removed, minced
• 400 gr firm or extra firm tofu
• 1 tbsp salt
• 400 ml full-fat coconut milk
• 1 tbsp sugar
• 1½ tbsp soy sauce or tamari
• 240 ml vegetable broth
• 1 eggplant, cubbed
• 1 red bell pepper, sliced
• Lime juice
• Cooked white rice

Instructions

1. Boil the tofu: boil a small pot of water and add 1 tbsp salt. Press the tofu with a clean towel to remove excess water. Chop into medium cubes. Add tofu to the boiling salted water. Simmer it for 2 minutes then drain.
2. Heat a large pot or Dutch oven over medium-high heat. Once hot, add about 4 tablespoons of the coconut milk. Let it bubble and sizzle for 1 to 2 minutes.
3. Add curry paste, plus garlic, ginger, and lemongrass. Cook, stirring frequently, for 3 minutes, until it starts to dry out a bit. Deglaze with a splash of water if the paste sticks.
4. Pour in rest of the coconut milk. Stir in sugar and soy sauce. Bring to a rapid simmer and cook for 3 to 4 minutes.
5. Add the boiled tofu, vegetables and the vegetable broth. Stir to submerge them, then partially cover the pot, bring to a rapid simmer, and cook for 6 to 8 minutes, or until the veg is tender but still crisp.
6. Taste, adding more soy sauce or sugar as needed, and add a squeeze of lime juice.
7. Serve over rice and garnish with a wedge of lime.