Vegan green Thai curry with tofu

Ingredients for 4 servings:

• 400g tofu
• 1 bunch of spring onions
• 2 carrots
• 3 bell peppers, colors of your choice
• 1 small zucchini
• 200 g mushrooms, brown
• 2 tbsp oil
• 4 tbsp curry paste, green (vegan!)
• 1 piece(s) ginger, walnut-sized, finely chopped
• 2 garlic cloves, finely chopped
• 4 kaffir lime leaves (fresh or dried)
• 1 can coconut milk
• Soy sauce as desired (preferably Thai soy sauce)
• n. B. Chili pepper(s), freshly chopped
• n. B. Coriander greens, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut all the vegetables into thin strips and dice the tofu. Heat the oil in a wok and first add the carrot and bell pepper strips. Stir or toss well to prevent burning. After two minutes, add the tofu to the vegetables, followed by another two minutes with the ginger and garlic, and if desired, the chopped chili, as well as the spring onions and zucchini. Stir in the curry paste and fry briefly, then deglaze with coconut milk and season with soy sauce. Bring to a boil, add the kaffir lime leaves, and simmer until the vegetables are tender but still have a bit of a bite. Finally, add the mushrooms; they should just be hot. Season to taste and add a little more soy sauce if desired. Sprinkle the portions with coriander before serving, if desired. Serve with rice or Thai noodles.